Pan-Seared Salmon with Crispy Potatoes and Lemon Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ poundsbaby potatoes
- 3 tablespoonolive oil
- 2 tablespoonbutter
- 1lemon
- 3 clovesgarlic
- ¼ cupfresh dill
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/4 cup fresh dill.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Cut baby potatoes into 1-inch pieces. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast at 425°F for 20 minutes, stirring halfway through, until golden and crispy.
- 02
While potatoes roast, pat salmon fillets dry with paper towels and season both sides with salt and pepper.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, place salmon skin-side up in the pan. Cook for 4 minutes without moving until the skin is crispy and golden.
- 04
Flip salmon and cook for another 2 to 3 minutes until just cooked through (the thickest part should flake gently). Transfer to a plate.
- 05
Reduce heat to low. Add butter and minced garlic to the same skillet and stir for 30 seconds until fragrant. Squeeze in lemon juice and add a pinch of salt.
- 06
Divide potatoes and salmon among plates. Drizzle with lemon butter sauce and scatter fresh dill on top.
Spice Tips
For brightness, add a pinch of red pepper flakes to the lemon butter. A dash of smoked paprika on the potatoes adds subtle depth without heat. Fresh tarragon or chives are excellent substitutes for dill if that's what you have on hand.
Salmon cooks quickly—don't walk away once it hits the pan. Halibut or sea bass work equally well if salmon isn't available.