Pan Seared Salmon Recipe

Prep salmon

Pat the salmon fillets very dry with paper towels. Check for pin bones and remove with tweezers if present. Season both sides generously with kosher salt and freshly ground black pepper; press the seasoning gently into the flesh.

Heat pan

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

Sear skin-side

Add the salmon fillets skin-side down, spacing them so they don't touch. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes, until the skin is deeply golden and crisp and the cooked color has risen about two-thirds of the way up the fillet.

Finish flesh-side

Flip the fillets carefully and reduce heat to medium. Cook 1.5–3 minutes on the flesh side for medium-rare to medium (internal temperature 120–125°F / 49–52°C for medium-rare). If you prefer fully cooked, cook an additional 1–2 minutes. Remove salmon to a warm plate and tent loosely with foil while you finish the butter.

Reduce shallot and juices

In the same skillet used for the salmon (wipe out excess oil if there is too much, but leave the fond), reduce heat to medium-low. Add the minced shallot and cook for 1 minute until fragrant. Add orange, lemon, and lime juices and simmer gently for 1–2 minutes to reduce slightly and concentrate flavor, scraping up browned bits with a wooden spoon.

Make citrus butter emulsion

Lower the heat to low. Cut the cold unsalted butter into 6 even pieces. Whisk in the butter pieces one at a time, allowing each piece to melt and incorporate before adding the next. Keep the sauce below a simmer so the butter emulsifies and does not separate. Once all butter is incorporated, whisk in honey, orange zest, lime zest, smoked paprika, cumin, fine sea salt, and black pepper.

Finish with cilantro

Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasoning — add a pinch more salt or a few drops of lemon juice if it needs brightness.

Return the salmon briefly to the skillet (skin-side up) for 15–20 seconds to warm through if needed, spooning a little citrus butter over the fillets to coat.

Transfer salmon to plates, spoon several tablespoons of Arizona citrus butter over each fillet, and add an optional pat of extra butter on top for gloss. Garnish with thin orange or lime slices and microgreens or extra cilantro.

Serve immediately with your choice of sides (rice, roasted potatoes, or a simple green salad).