Pan-Seared Salmon with Crispy Herb Potatoes
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ poundsbaby potatoes
- 4 tablespoonsolive oil
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 3 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Halve baby potatoes if any are larger than 1 1/2 inches.
- 02
Mince 3 garlic cloves.
- 03
Cut lemon into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potatoes, thyme, and rosemary. Cook for 12–15 minutes, stirring occasionally, until potatoes are golden and tender. Season with salt and pepper, then transfer to a serving plate.
- 02
Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- 03
Add remaining 2 tablespoons olive oil to the same skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan. Cook for 4 minutes without moving, until skin is crispy and golden.
- 04
Flip salmon and cook skin-side down for another 3–4 minutes, until the flesh is opaque and flakes easily when pressed. Add minced garlic to the pan in the last minute.
- 05
Divide potatoes and salmon among plates. Squeeze fresh lemon juice over each fillet and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the potatoes. A pinch of red pepper flakes sprinkled over the salmon just before serving adds subtle heat. Alternatively, stir fresh dill or tarragon into the pan with the garlic for herbal brightness.
Salmon cooks quickly, so have all ingredients prepped before you start cooking. Leftovers keep in the fridge for up to 2 days and reheat gently in a low oven.