Pan-Seared Salmon Recipe with Lemon Butter

Pan-searing is the quickest way to cook salmon and, done right, the most delicious: a crisp, golden, caramelized surface, a tender and juicy center, and a buttery lemon sauce made in the same pan in about a minute.

The two things that go wrong are sticking and overcooking. Both are easy to avoid. A dry fillet in a properly hot pan will release on its own when the crust has formed, and an instant-read thermometer, or a gentle press with a fork, tells you exactly when to stop.

This is a good weeknight dinner for two or four. Serve it with rice, roasted potatoes, a green salad or steamed green beans.

Why this recipe works

• Patting the fish dry lets it brown instead of steam.
• Leaving it alone for the first 4 minutes builds a crust that releases cleanly from the pan.
• Cooking most of the way on the first side keeps the thinner second side from overcooking.
• Pulling it at 125°F to 130°F leaves the center moist and just opaque.
• Butter basting at the end adds richness and makes a sauce with no extra pan.

Skin-on or skinless?

Either works. With skin-on fillets, start skin side down and press each fillet gently with a spatula for the first 15 seconds so the skin stays flat; cook it 5 to 6 minutes on the skin side for shatteringly crisp skin, then just 1 to 2 minutes on the flesh side. With skinless fillets, start with the rounded, presentation side down as written.

Try to buy fillets of even thickness, about 1 to 1 1/4 inches, cut from the center of the side. The thin tail pieces cook much faster.

How to tell when salmon is done

For moist, tender salmon, cook it to 125°F to 130°F in the thickest part; it will rise a few degrees as it rests. At this point the center is just turning opaque and flakes when pressed with a fork. The USDA recommends 145°F, which gives firmer, drier fish; cook it longer if you prefer that or are serving anyone who is pregnant or immune-compromised.

Those white beads that sometimes appear on the surface are albumin, a protein that is pushed out as the fish cooks. Lots of it is a sign the salmon is overcooked or was cooked too hot.

How to store salmon

• Refrigerate leftovers in a covered container for up to 2 days.
• Eat leftovers cold, flaked into salads or grain bowls, or rewarm gently in a covered pan over low heat with a splash of water. Microwaving tends to dry it out.

Variations to try

• Honey garlic: replace the lemon juice with 2 tablespoons honey and 1 tablespoon soy sauce, and simmer for 30 seconds until glossy.
• Cajun: season the fillets with 2 teaspoons of Cajun seasoning in place of the pepper.
• Capers: add 1 tablespoon of drained capers with the lemon juice.

Frequently asked questions

How do I keep salmon from sticking to the pan?

Pat the fish completely dry, heat the pan and oil until shimmering before adding the fish, and do not try to move it until a crust has formed, about 4 minutes. Properly seared salmon releases from the pan on its own.

What temperature should salmon be cooked to?

For moist, tender salmon, 125°F to 130°F in the thickest part. The USDA guideline is 145°F, which is firmer and flakier. Use a thermometer to hit the doneness you prefer.

Should I cook salmon skin side up or down first?

Skin side down. The skin protects the flesh from the heat and turns crisp. Cook it about 80 percent of the way on the skin side, then flip briefly to finish.

Can I use frozen salmon?

Yes. Thaw it overnight in the refrigerator, or seal it in a bag and submerge it in cold water for about an hour. Pat thawed salmon especially dry, as it releases more moisture.