Prep time: 10 mins | Cook time: 10 mins | Servings: 2
Ingredients
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Salmon: 2 skin-on salmon fillets (approx. 6 oz / 170g each), patted completely dry
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Seasoning: 1/2 tsp kosher salt, 1/4 tsp freshly cracked black pepper, 1/2 tsp garlic powder
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Frying: 1 tbsp olive oil (high smoke point)
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Sauce:
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2 tbsp unsalted butter
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3 cloves garlic, finely minced
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2 tbsp fresh lemon juice
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1 tbsp honey or maple syrup
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1 tbsp fresh parsley or dill, finely chopped
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1/2 tsp fresh lemon zest
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Instructions
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Prep the Salmon: Season both sides of the fillets generously with salt, black pepper, and garlic powder.
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Sear to Crisp: Heat olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmeringly hot. Place fillets skin-side down. Press down gently with a spatula for 10 seconds to ensure full contact. Cook undisturbed for 4–5 minutes until the skin is golden and crispy.
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Flip & Baste: Flip the fillets gently. Reduce heat to medium. Add butter, minced garlic, lemon juice, and honey to the pan around the salmon.
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Glaze: As the butter melts and foams, spoon the warm garlic-citrus sauce continuously over the salmon for 2–3 minutes until the fish is cooked through and opaque on the sides.
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Finish: Remove from heat, stir in the fresh herbs and lemon zest, and serve immediately with extra sauce spooned over top.
Blogger’s Pro Tips for Success
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Dry skin is non-negotiable: Paper towels are your best friend here—moisture is the enemy of a crisp crust.
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Don’t crowd the pan: Leave space between fillets to let steam escape, keeping the sear sharp.
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Serving suggestion: Pair with roasted asparagus, steamed jasmine rice, or a crisp cucumber-dill salad.
