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Pan seared salmon
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4.67 from 9 votes

Pan Seared Salmon

The best pan seared salmon with butter, garlic and thyme. The salmon fillet with skin is crispy but moist and tender on the inside.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salmon
Cuisine: American Recipes
Keyword: pan seared salmon
Servings: 2 People
Author: Bee Yinn Low

Ingredients

  • 10 oz salmon
  • Salt
  • Ground black pepper
  • 2 tablespoons unsalted butter room temperature
  • 4 cloves garlic peeled
  • 4 sprigs of thyme
  • 3 dashes cayenne pepper
  • Lemon juice
  • Salt to taste
US Customary - Metric

Instructions

  • Rinse the salmon under water and pat dry with paper towels. Season with salt and pepper.
  • Heat a skillet (cast iron preferred) over medium heat. Add the butter and let it melt before adding the salmon, skin side down. Add the garlic and thyme.
    Pan seared salmon in a cast-icon skillet.
  • Pan-sear the salmon, uninterrupted, for about 1 minute. Flip the salmon and sear the other side for another minute, turning the garlic as well to prevent burning. Spoon the melted butter over the salmon while it cooks.
  • Flip the salmon back to skin side down and sprinkle cayenne pepper on top. Add a squirt of fresh lemon juice and a pinch of salt to taste. Turn off the heat and serve immediately.
    Pan seared salmon fillets with skin.

Nutrition

Serving: 2people | Calories: 317kcal | Carbohydrates: 3g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 66mg | Potassium: 764mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1126IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg