Pan-Seared Salmon with Lemon Butter and Crispy Skin
Ingredients
- 4 eachsalmon fillets (6 ounces each, skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 1 eachlemon
- 2 tablespoonfresh dill (optional)
Prep
- 01
Juice 1 lemon.
- 02
Chop 2 tablespoons fresh dill if using.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 03
Place salmon skin-side down in the hot oil and cook for 5 to 6 minutes, undisturbed, until the skin is golden and crispy.
- 04
Flip fillets gently and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.
- 05
Remove salmon to a plate. Add 3 tablespoons butter to the pan and let it melt and foam, about 1 minute.
- 06
Squeeze juice from 1 lemon into the butter, stir to combine, then pour the lemon butter over the salmon.
- 07
Garnish with fresh dill if using and serve immediately.
Spice Tips
This recipe is mild and buttery by design. To add warmth, whisk a pinch of cayenne or smoked paprika into the lemon butter. For herbal brightness, stir in fresh tarragon or a touch of Dijon mustard alongside the lemon juice.