Salmon seared skin-side down until crispy, with simple lemon-butter sauce.
Room temperature fish cooks more evenly. Pressing gently on flesh indicates doneness: soft is rare, firm is well done.
Skin should release naturally when ready to flip. The lemon-butter sauce takes 2 minutes.
Ingredients
Scale
Measurement units
- 4 6-oz pieces Salmon fillets, skin on
- 2 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Butter
- 1 whole Lemon
- 2 tbsp Fresh dill, chopped
Ingredients
Scale
Measurement units
- 4 6-oz pieces Salmon fillets, skin on
- 2 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Butter
- 1 whole Lemon
- 2 tbsp Fresh dill, chopped
Instructions
Sear the salmon
Pat salmon fillets (4 6-oz pieces) very dry with a clean kitchen towel, especially the skin.
Season all over with salt (1 tsp) and pepper (½ tsp).
Heat olive oil (2 tbsp) in a skillet over high heat (400–450°F surface) until shimmering.
Place salmon skin-side down and press gently with a spatula for the first 30 seconds to ensure full contact.
Reduce heat to medium-high and cook without moving until skin is crispy and releases easily from the pan.
Flip and cook until salmon is medium (slightly translucent in the very center). Remove to plates.
Equipment: stainless steel or cast iron skillet, spatula, kitchen towel
Make the sauce and serve
Reduce heat to medium. Add butter (3 tbsp) to the pan and let it melt until foaming.
Squeeze in the juice of lemon juice (1 whole) and swirl the pan to combine.
Stir in dill (2 tbsp), then spoon the sauce over the salmon and serve immediately.
Equipment: stainless steel or cast iron skillet
Tomorrow's Meal
Salmon Rice Bowls
Flaked cold salmon over warm rice with cucumber, avocado and a creamy soy-lime drizzle.
You'll need to pick up:
2 cups cooked rice1 cucumber, sliced1 ripe avocado, sliced2 tbsp mayonnaise1 tbsp soy sauce1 tsp lime juiceSesame seeds
Quick overview:
- 1.Warm the rice in the microwave for 1 to 2 minutes
- 2.Flake the cold salmon into bite-sized pieces, removing any bones
- 3.Whisk the mayonnaise, soy sauce and lime juice together for the drizzle
- 4.Divide the rice between bowls and top with the salmon, cucumber and avocado
- 5.Drizzle with the sauce and sprinkle with sesame seeds
Before you cook
Cook notes
- • Room temperature fish cooks more evenly.
- • Pressing gently on flesh indicates doneness: soft is rare, firm is well done.
- • Skin should release naturally when ready to flip.
- • The lemon-butter sauce takes 2 minutes.
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