Pan-Seared Salmon with Crispy Fingerling Potatoes and Lemon Butter
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ poundsfingerling potatoes
- 3 tablespoonsolive oil
- 3 tablespoonsbutter
- 1lemon
- 3 clovesgarlic
- 4 sprigsfresh thyme
- ·kosher salt
- ·black pepper
Prep
- 01
Halve fingerling potatoes lengthwise.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon into wedges and juice half of it.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and crispy. Season with salt and pepper. Transfer to a plate.
- 02
Wipe the skillet clean. Heat remaining 1 tablespoon olive oil over medium-high heat until shimmering.
- 03
Pat salmon fillets dry with a paper towel. Season both sides generously with salt and pepper. Place skin-side down in the hot skillet. Cook for 4–5 minutes without moving, until the skin is crispy and the flesh is opaque halfway up. Flip and cook for 1–2 minutes more until just cooked through.
- 04
Transfer salmon to a plate. Reduce heat to medium. Add butter, minced garlic, and thyme sprigs to the skillet. Cook for 1 minute until fragrant, then squeeze in juice from half the lemon.
- 05
Return potatoes to the skillet to warm through and coat in the lemon butter. Plate salmon, potatoes, and pan sauce. Serve with lemon wedges.
Spice Tips
To deepen the coziness, add a pinch of smoked paprika to the potatoes, or stir a teaspoon of Dijon mustard into the lemon butter. A small pinch of red pepper flakes in the pan sauce adds subtle heat without overwhelming the delicate salmon.