Pan Roasted Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Using your fingers, press down on the skin to ensure it is flat. Season both sides of each fillet with kosher salt and freshly ground black pepper, concentrating a little more on the flesh side.

Heat pan

Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear skin-side down

Carefully place fillets in the pan, skin-side down, arranging so they don't touch. Use a spatula to gently press each fillet for 10–15 seconds to prevent curling. Reduce heat to medium and cook undisturbed for 4–6 minutes, depending on thickness, until the skin is crisp and the flesh edge has turned opaque about two-thirds of the way up.

Finish flesh-side and baste

Flip the fillets gently onto the flesh side. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon melted butter and pan juices over the top of the fillets repeatedly (baste) for 30–60 seconds, cooking just until an instant-read thermometer inserted into the thickest part reads 120–125°F for medium-rare to medium (or 130°F if you prefer more done). Total cook time after flipping will be 1–2 minutes depending on thickness.

Rest and finish

Transfer fillets to a warmed plate. Squeeze half a lemon over the fish and let rest for 2 minutes while you make the pan sauce (optional). Discard garlic and thyme from the pan or reserve for garnish.

Sauté shallot

With the salmon removed and pan over medium heat, pour off excess fat leaving about 1 tablespoon of fond in the pan. Add the minced shallot and sauté 30–45 seconds until fragrant and translucent, stirring to deglaze the browned bits.

Deglaze and reduce

Carefully add 1½ tablespoons dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce by about half, 1–2 minutes.

Add stock and finish

Add 1/4 cup low-sodium stock and simmer until the liquid is slightly reduced and glossy, about 1–2 minutes. Remove pan from heat and stir in 1 tablespoon cold butter pieces one at a time, whisking off the heat to emulsify and thicken the sauce. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped parsley. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper as needed.

Serve

Spoon the warm pan sauce over the rested salmon fillets and serve immediately with extra lemon wedges on the side.