Pan-Seared Salmon with Skin Recipe

A plate with pan-seared salmon with skin topped with herb sauce, served with a side of mixed grains and diced vegetables, and a spoon drizzling sauce over the fish.

5 from 1 vote

Pan-seared salmon with skin lands you tender, juicy fillets with a soft pink center, a clean golden sear on top, and skin that’s got just enough crisp for that nice little crunch. Topped with lemon herb sauce - sharp lemon, warm garlic, fresh parsley - so every bite stays bright and herby.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Mediterranean

Keyword: pan seared salmon with skin

Servings: Servings

Calories: 374kcal

Author: Bethany Galloway

Ingredients

Pan-Seared Salmon

2 tablespoons olive oil
3 cloves garlic
4 fillets salmon
salt and pepper to taste

Lemon Herb Sauce

1/4 cup olive oil
1 lemon juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parsley finely sliced

Instructions

Begin by adding the olive oil and garlic to a large pan on the stove over medium-high heat.
2 tablespoons olive oil, 3 cloves garlic
Sauté until the garlic just begins to turn golden and then remove the garlic from the pan and set aside, leaving the oil in the pan.
As the garlic cooks, pat the salmon fillets dry with a paper towel and sprinkle them with salt and pepper.
4 fillets salmon, salt and pepper
When the garlic has been removed, add the salmon, skin-side down to the hot pan and pan fry for 5-7 minutes, or until the meat is mostly cooked through (about ¾ done).
While the salmon cooks, whisk the cooked garlic, olive oil, lemon juice, salt, ground black pepper, and parsley together in a small bowl.
1/4 cup olive oil, 1 lemon, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 cup parsley
Carefully flip the salmon steaks and cook for a further 2-3 minutes, until the flesh side turns slightly golden-brown.
Spoon a drizzle of the lemon herb sauce over each fillet when served, and enjoy!

Notes

Room temp first: Let the salmon sit out 15-20 minutes before it hits the pan - cold fish steams more than it sears.
Dry is key: Pat those fillets bone-dry with paper towels. Wet skin steams and stays floppy instead of snapping crisp.
Pan choice counts: Stainless steel or cast iron preheated hot nails the crust and release. Nonstick's fine but won't get that same golden edge.
No crowding: Give each fillet space or cook in batches. An overcrowded pan drops the heat and turns crisp into soggy.
Thickness tweak: Depending on the thickness of the fillets, you might need an extra minute or two on the flesh side. Keep an eye on it so the center stays juicy, not overdone.
Sauce while cooking: Whisk the lemon herb sauce during the sear so it's ready to spoon over hot fillets. Warm sauce melts in better.
Skin up or down: Serve skin side up to keep it crunchy, or flip it down to let it soften in the sauce.

STORAGE INSTRUCTIONS

Fridge storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 2 days. The skin will soften but flavor stays good.
Reheat gently: Warm gently in a low oven (300°F) or covered skillet over low heat to avoid drying out the flesh. Air fry at 350°F for 3-5 minutes to revive some crisp on the edges and skin, but check early to avoid overcooking. A microwave works but makes it tougher.
Sauce separately: Keep any extra lemon herb sauce in its own container. It lasts 3-4 days in the fridge and perks up reheated salmon nicely.
Freezing not ideal: Skip freezing. The texture of cooked salmon gets mushy and the skin loses all crisp when thawed. Best enjoyed fresh.

Nutrition