Pan-Seared Salmon (AI Generated)

Crispy skin, medium-rare center. Five minutes of actual cooking.

Prep: 5 min Cook: 8 min Serves: 2
fishquickweeknightsalmon

Ingredients

  • 2 skin-on salmon fillets (6 oz each)
  • Kosher salt
  • Black pepper
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme or rosemary
  • Lemon wedges

Instructions

  1. Pat salmon very dry. Season flesh side with salt and pepper. Score the skin with a few shallow cuts if it’s thick.
  2. Heat oil in a stainless or cast iron skillet over medium-high until shimmering.
  3. Place fillets skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling.
  4. Cook skin-side down for 4 minutes without moving. The flesh will cook from the bottom up — you’ll see it turn opaque about ⅔ of the way.
  5. Flip. Add butter, garlic, and thyme to the pan. Baste the tops with the melted butter for 1–2 minutes.
  6. Remove when the center is still slightly translucent. Carryover heat finishes it.
  7. Squeeze lemon over top.

Notes

  • Cold fish from the fridge is fine. Don’t bother with the “bring to room temp” advice.
  • If the skin sticks, it’s not ready to flip. Wait.
  • This is done when the thickest part flakes with gentle pressure but still looks a bit glossy inside.