Pan-Seared Salmon: Butter-Lemon Bliss

Pan-seared salmon with butter and lemon is a quick, easy, and healthy meal that can be prepared in under 20 minutes. The dish consists of salmon fillets pan-fried in butter and olive oil with a squeeze of lemon juice, creating a crispy exterior while keeping the interior tender and flaky.

The key to achieving the perfect pan-seared salmon is to ensure the salmon fillets are dry and at room temperature before cooking, and to avoid moving them around in the pan, allowing them to cook undisturbed for a few minutes to create a beautiful golden crust.

This simple yet delicious recipe can be further enhanced by adding a garlic butter sauce, made with ingredients such as garlic, butter, lemon juice, and chicken broth, which complements the salmon perfectly.

Choosing the right size fillets

Choosing the right size of salmon fillets is crucial to achieving the perfect pan-seared salmon. The ideal size ensures the salmon cooks evenly, with a crispy exterior and a tender, moist interior.

A good rule of thumb is to opt for individual fillets, with a portion of 6-8 ounces per person. This size allows for even cooking and ensures the salmon doesn't dry out. If you're cooking for four people, for instance, go for four fillets, each weighing around 6 ounces.

Center-cut fillets are generally the most aesthetically pleasing and evenly shaped for pan-searing, but any type of fillet will work with this technique. It's also important to ensure the salmon is at room temperature before cooking, as cold fillets are more likely to cook unevenly.

When purchasing salmon, look for firm, bright fillets with shiny skin and resilient flesh. Fresh salmon should spring back when pressed; if it leaves an indentation, it may be past its prime.

By choosing the right size and quality of salmon fillets, you're well on your way to creating a restaurant-worthy pan-seared salmon dish.

Seasoning

Before seasoning, it is recommended to pat the salmon fillets dry with a paper towel. This step helps to remove any moisture from the surface of the salmon, which can prevent it from sticking to the pan and ensure a better sear.

The most basic seasoning for pan-seared salmon is salt and pepper. It is important not to skimp on the salt, as under-seasoning can be a common mistake. You can add a few grinds or sprinkles of salt and pepper to each fillet, ensuring that all sides are evenly coated. If desired, you can also add other seasonings of your choice, such as a seafood rub or lemon pepper.

After seasoning, the salmon is ready to be placed in the hot pan with oil. Some recipes suggest adding the butter at this stage, while others recommend adding it later in the cooking process.

Once the salmon is in the pan, it is important to let it cook undisturbed for the best results. This allows for a beautiful, golden crust to form on the salmon.

After cooking the first side for several minutes, you can flip the salmon and continue cooking to your desired doneness. At this stage, you can also add additional ingredients like butter, garlic, lemon juice, and parsley to the pan, creating a delicious garlic butter sauce.

Taste testing the salmon before serving is also recommended to ensure it is seasoned to your liking. You can adjust the seasoning by adding more salt and pepper or other spices as needed.

Remember, seasoning is a crucial step in pan-searing salmon, and it's important to trust your instincts and taste preferences when deciding on the amount and type of seasoning to use.

Cooking undisturbed

Cooking the salmon undisturbed is a crucial step in achieving the perfect pan-seared salmon. Leaving the salmon untouched in hot oil for about 5 minutes is key to obtaining a beautiful, golden crust that elevates the dish to restaurant quality.

Before placing the salmon in the pan, ensure that it is dry by patting it with paper towels. This step is important because if the salmon is moist, it will steam when it comes into contact with the hot oil, causing it to stick to the pan.

Once the oil in the pan is hot and shimmering, place the salmon fillets, skin side up, in the pan. It is best to cook the salmon undisturbed for about 5 minutes to allow a golden brown crust to form. Resist the urge to move, fiddle with, or flip the fillets during this time.

After the undisturbed cooking time, carefully flip the fillets and continue cooking until done to your desired level of doneness.

By following this technique of leaving the salmon undisturbed in hot oil, you will achieve a delicious, golden crust on your pan-seared salmon.

Lemon butter sauce

Ingredients:

• Butter: Unsalted butter is preferred as it allows better control over the saltiness of the dish.
• Lemon: Freshly squeezed lemon juice is recommended for the best flavour. You can adjust the amount of lemon juice to suit your taste preferences.
• Garlic: Finely pressed or minced garlic cloves add a savoury layer to the sauce.
• Seasonings: Salt and pepper are used to season the sauce and salmon.
• Optional Ingredients: Honey, chicken broth, or white wine can be added for extra flavour. Fresh herbs like parsley or dill are also a great addition.

Instructions:

• Melt butter in a small saucepan over medium heat.
• Add crushed or minced garlic to the melted butter and sauté until fragrant. Be careful not to burn the garlic.
• Pour in other liquid ingredients like chicken broth, white wine, or lemon juice. You can also add honey for a touch of sweetness.
• Let the sauce simmer and reduce, stirring occasionally.
• Whisk in additional butter if desired for a richer sauce.
• Season the sauce with salt and pepper to taste.
• Optionally, add chopped fresh herbs like parsley or dill for extra flavour and colour.

This lemon butter sauce can be drizzled over pan-seared or baked salmon, adding a burst of flavour to your dish. Enjoy your delicious salmon creation!

Cooking time and temperature

The cooking time and temperature for pan-seared salmon with butter and lemon depend on the weight and thickness of the salmon fillets, the type of pan used, and the desired level of doneness. Here is a step-by-step guide with approximate timings:

• Prepare your ingredients: salmon fillets, butter, lemon, salt, pepper, and olive oil.
• Let the salmon rest at room temperature for 10 minutes to ensure even cooking.
• Pat the salmon fillets dry with paper towels. Removing excess moisture will help achieve a better sear.
• Season both sides of the salmon fillets generously with salt and pepper. Don't skimp on the salt—proper seasoning is key to a delicious dish. You can also add other seasonings or rubs of your choice.
• Heat a large non-stick skillet (preferably 10-12 inches) over medium-high heat. For a lighter option, you can substitute butter with olive oil.
• Add olive oil to the pan and heat until it is hot and shimmering. This step is crucial, as it ensures a good sear on the salmon.
• Place the salmon fillets, skin side up, into the hot oil. For skin-on salmon, sear with the skin side down first, then flip and finish cooking the second side.
• Let the salmon cook undisturbed for about 4 minutes on the first side. Resist the urge to move or flip the fillets too early, as this will impact the sear.
• After achieving a golden brown crust, carefully flip the fillets.
• Reduce the heat to medium and continue cooking the salmon for an additional 2-5 minutes on the second side, depending on your desired level of doneness. For wild-caught salmon, which tends to be thinner and less fatty, aim for the lower end of the time range to avoid overcooking.
• To check for doneness, use an instant-read thermometer and cook the salmon to an internal temperature of 145°F. Alternatively, salmon is typically done when it becomes opaque and easily flakes with a fork.
• Once the salmon is cooked to your liking, transfer it to a platter or plate and serve immediately.

Please note that these timings are approximate and may vary depending on your stove, pan, and the thickness of your salmon fillets. It is always a good idea to keep a close eye on your salmon while it's cooking to avoid overcooking.

Frequently asked questions