Pan Seared Salmon Recipe

Course: Dinner

Cuisine: American, Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: filets

Calories: 528kcal

Pan Seared Salmon is a simple entree that features flavorful, crispy salmon with delightfully flaky meat.

Preheat a large heavy-bottomed (preferably cast iron) skillet over medium heat.
Pat the salmon filets dry with a paper towel and season them with generously with kosher salt and black pepper.
2 (6-ounce) center-cut salmon filets
Add the oil to the skillet (we recommend using a coated cast iron or a stainless steel skillet) and allow it to heat— when the oil is hot (but not quite smoking), add the salmon filets skin side down.
2 tablespoons olive oil
Sear the salmon for 3-4 minutes, or until the skin releases naturally from the pan. You shouldn’t have to tug on the salmon— it will release easily when it’s ready to flip.
Flip the salmon and add the butter, thyme, garlic, capers, and lemon juice. Cook the salmon for an additional 3-4 minutes, or until your desired doneness.
3 tablespoons unsalted butter, 4 sprigs fresh thyme, 3 cloves garlic, 1 tablespoon capers, ½ lemon
While the salmon sears on the second side, baste the skin with butter from the pan.
Serve the salmon with your desired sides— orzo, salad, or pasta would all be delicious!

You can use a different fish, like Mahi Mahi or Monkfish, if you prefer.
Feel free to swap the thyme for you favorite fresh herbs, like rosemary or sage.
Let the salmon filets come to room temperature for 30 minutes before cooking to allow them to cook more evenly.
Do not add the salmon to the pan until it is extremely hot! This will help keep it from sticking.
If the salmon isn't releasing from the pan, give it more time. Use a fish spatula to gently separate it from the pan without breaking the fish.
The proper internal temperature for cooked salmon is 145°F.

Storage: Store pan seared salmon in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.