Crispy-Skin Pan-Seared Salmon with Lemon Butter
In short: Skin-on salmon seared until the skin crackles, then finished with a quick lemon butter pan sauce. Done in 20 minutes with one skillet. It takes about 17 min in total and makes 2 servings.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 440 kcal
Crisp salmon skin is the reason many people order salmon in restaurants, and it is simple to get at home. The keys are a dry fillet, a hot pan and patience: the skin needs several undisturbed minutes to render its fat and turn crackly. A spoonful of lemon butter made in the same pan adds a sharp, glossy finish. Serve it with potatoes, greens or a simple salad.
Instructions
- Take the salmon out of the fridge 15 minutes before cooking. Pat the skin and flesh very dry with paper towels, then season both sides with salt and pepper.
- Heat the oil in a 25 cm (10 inch) nonstick or stainless steel skillet over medium-high heat until it shimmers. Lay the fillets in skin side down and press each one gently with a spatula for 10 seconds so the skin stays flat.
- Cook without moving for 5 to 6 minutes. Watch the flesh turn opaque up the sides. When the color change has climbed about two thirds of the way up, the skin should be golden and release easily.
- Flip the fillets and cook the flesh side for 2 to 3 minutes more. The salmon is done when it flakes easily and the thickest part reads 63°C (145°F). Move the fish to warm plates, skin side up.
- Lower the heat to medium. Add the butter and garlic to the pan and swirl for 30 seconds, until the butter foams and smells nutty. Take the pan off the heat.
- Stir in the lemon juice and parsley. Spoon the sauce around the salmon, not over it, so the skin stays crisp, and serve with lemon wedges.
Tips
- Do not skip drying the skin. Surface moisture steams it and makes it rubbery instead of crisp.
- If the fillets curl at the edges, press them down firmly in the first 30 seconds, or ask for center-cut pieces, which lie flatter.
Questions and answers
How do I stop salmon skin from sticking to the pan?
Use a hot pan with enough oil, dry the skin well and leave the fillet alone until it releases by itself. If it resists when you nudge it, give it another minute.
Can I eat the salmon skin?
Yes. Crisp skin is edible and rich in flavor. Ask your fishmonger to scale the fillets, and skip the skin if it is soft or smells strong.
What doneness is best for pan-seared salmon?
For food safety, cook to 63°C (145°F) in the thickest part, where the flesh is opaque and flakes with a fork. Many cooks pull it a few degrees earlier for a silkier center, but children, older adults and anyone pregnant should stay at 63°C.
How long does it take to make Crispy-Skin Pan-Seared Salmon with Lemon Butter?
About 17 min in total: 5 min of preparation and 12 min of cooking.
How many calories are in Crispy-Skin Pan-Seared Salmon with Lemon Butter?
About 440 kcal per serving, with 35 g of protein, 1 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 1 g |
| Fat | 33 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
