Pan-Seared Salmon with Lemon Butter
Ingredients
- 600 gOncorhynchus kisutch (skin-on fillets)
- 4 tbspSunflower oil (for the pan)
- 60 gUnsalted butter (cold)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (crushed clove)
- 4 pcDill (fresh sprigs)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
Method
Ultra-crispy skin with a tender, translucent center. The lemon-infused brown butter bastes the fish for a rich yet bright finish.
- 1
Pat the salmon skin thoroughly dry with paper towels. It must be bone dry to hit the heat and crisp up. Season only the flesh side for now.
- 2
Heat oil in a stainless steel pan until shimmering. Place salmon skin-side down. Press firmly with a spatula for 30 seconds to prevent curling. Cook undisturbed until the opaque color reaches two-thirds of the way up the side.
- 3
Lower heat, flip the fish gently. Add butter, crushed garlic, and dill. Once the butter foams and smells nutty, continuously spoon it over the skin for 1 minute. Finish with a squeeze of lemon juice.
- 4
Remove fillets from the pan and let them rest for 2 minutes on a warm plate. Residual heat will finish cooking the center while keeping it moist.
Frequently asked questions
How do you get this dish right?
- Avoid non-stick pans; stainless steel or cast iron provides superior skin caramelization.
- If the fish resists when you try to flip it, the skin isn't crisp enough yet. Wait until it releases naturally from the pan.
How long does this dish keep?
Eat immediately to enjoy the crispy skin. Can be stored for 2 days in the fridge, but the skin will lose its texture.
