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Pan-Seared Salmon

Name: Pan-Seared Salmon
Yield: 4
Ingredients: 4 salmon fillets (6 oz each, skin-on); 2 tbsp vegetable oil; 2 tbsp butter; 2 cloves garlic, minced; 1 lemon, juiced; 2 tbsp fresh dill or parsley; Salt and pepper

Crispy skin, perfectly cooked center

retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 4

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Ingredients

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4 salmon fillets (6oz each, skin-on)
2 tbsp vegetable oil
2 tbsp butter
2 cloves garlic, minced
1 lemon, juiced
2 tbsp fresh dill or parsley
Salt and pepper

Instructions

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Pat salmon very dry. Season flesh side with salt and pepper.
Heat oil in nonstick skillet over medium-high until shimmering.
Place salmon skin-side down. Press firmly 10 seconds.
Cook without moving until skin is crispy and salmon is cooked ⅔ up, .
Flip. Add butter and garlic. Cook , basting.
Remove. Drizzle with lemon juice and herbs.
Serve skin-side up to keep skin crispy.

Notes

Dry skin = crispy skin.
Don't move the fish.
Medium-rare center (125°F) is ideal.

Adapted from Serious Eats / Kenji López-Alt

Pan-Seared Salmon

Ingredients

Instructions

Notes

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