Pan-Seared Salmon with Lemon Butter Sauce

Starting the salmon skin-side down in a hot, dry pan and leaving it alone is what renders the fat and gets that skin genuinely crisp.

Instructions

1. 1

   Pat the salmon fillets completely dry, especially the skin, and season both sides generously with salt and pepper.

2. 2

   Heat the vegetable oil in a large skillet (stainless steel or nonstick, not cast iron, which can stick to delicate fish) over medium-high heat until shimmering.

3. 3

   Place the salmon skin-side down in the hot pan and press gently on each fillet with a spatula for the first 10–15 seconds to prevent the skin from curling.

4. 4

   Cook undisturbed for 5–6 minutes, without moving the fillets, until the skin is deeply golden and crisp and releases easily from the pan — if it resists lifting, it needs another minute.

5. 5

   Flip the fillets and cook the flesh side for 2–3 minutes more, until the salmon reaches your desired doneness (an internal temperature of 125–130°F for medium, which will look slightly translucent in the very center).

6. 6

   Transfer the salmon to a plate and tent loosely with foil.

7. 7

   Reduce the heat to medium-low. Add 2 tablespoons butter to the same skillet and let it melt, then add the garlic and cook for 30 seconds until fragrant.

8. 8

   Pour in the broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes.

9. 9

   Remove from heat and whisk in the remaining 2 tablespoons butter until the sauce turns glossy, then stir in the capers if using.

10. 10

    Return the salmon to the pan briefly to coat in the sauce, or plate the salmon and spoon the sauce over the top.

11. 11

    Garnish with parsley and serve immediately with lemon wedges.