Crispy skin, tender salmon, and bold flavors—learn the secrets to perfect pan-fried salmon!
– Salmon filets – Seasoning – Kosher salt – Olive oil – Butter
Take the salmon filets out the refrigerator and let sit at room temperature. Pat the filets dry with paper towels to remove excess moisture.
Season with seasoning and kosher salt. You can use homemade seasoning or store-bought. We used lemon pepper for this recipe.
Heat a large skillet over medium-high heat. Add the olive oil and butter, swirling the pan to coat the bottom. Once the butter starts to foam, place the salmon filets in the pan skin-side down.
Flip the salmon filets, lower the heat to medium.
For thicker filets (½ inch or more), cook the edges. Use tongs to hold the salmon upright to sear the sides.
Flip the salmon back to skin-side down and baste the filets with the pan juices using a spoon.
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