How to pan sear salmon

Ingredients

• 2 pieces Salmon Fillet (6‑ounce, skin‑on fillets, preferably wild‑caught)
• 1 tsp Kosher Salt (For seasoning skin side)
• ½ tsp Black Pepper (Freshly ground, for flesh side)
• 2 tbsp Canola Oil (High smoke‑point oil)
• 2 tbsp Unsalted Butter (Cut into small pieces)
• 1 tsp Fresh Thyme (Leaves only)
• 1 tsp Fresh Rosemary (Finely chopped)
• 1 piece Garlic Clove (Minced)
• 1 piece Instant‑Read Thermometer (For checking internal temperature)

Instructions

1. Dry and Season the Salmon

   Pat the salmon fillets completely dry with paper towels. Sprinkle ½ tsp kosher salt on the skin side and ½ tsp black pepper on the flesh side.

   Time: PT5M

2. Heat the Pan and Oil

   Place the stainless steel skillet over medium‑high heat. Add 2 tbsp canola oil and heat until the oil just begins to smoke (about 2 minutes).

   Time: PT2M

   Temperature: Medium‑high (≈375°F)

3. Sear the Skin Side

   Lay the salmon fillets skin‑side down into the hot oil. Using a spatula, press gently for 10 seconds to keep the skin flat.

   Time: PT10M

   Temperature: Medium‑high

4. Cook Until Skin Releases

   Let the salmon cook undisturbed for 8‑12 minutes, or until the skin crisps and releases easily from the pan and the fish is cooked about halfway up the side.

   Time: PT10M

   Temperature: Medium‑high

5. Flip and Add Aromatics

   Turn the fillet over, reduce heat to low, and add 2 tbsp butter, 1 tsp fresh thyme, 1 tsp fresh rosemary, and the minced garlic. Spoon the melted butter over the fish for 1‑2 minutes.

   Time: PT2M

   Temperature: Low (≈250°F)

6. Check Doneness

   Insert an instant‑read thermometer into the thickest part of the flesh; remove when it reaches 125°F (52°C).

   Time: PT2M

   Temperature: Low

7. Rest and Serve

   Transfer the salmon to a warm plate and let rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

0g

Fat

22g

Fiber

0g