This crispy skin salmon fillet is seared skin-side down until the skin shatters, then finished with a quick pan sauce of lemon, shallots, and brown butter. The key to restaurant results is high heat, dry skin, and patience—don't move the fillet.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Take the salmon out of the fridge 30 minutes before cooking to allow it to come to room temperature. Pat the fillet completely dry with paper towels.
Preheat a stainless steel skillet over medium heat.
Season both sides of the salmon generously with kosher salt. Season only the flesh side with freshly ground black pepper.
Add avocado oil to the hot pan and swirl to coat. Wait for the oil to shimmer.
Carefully place the salmon in the pan, skin-side down. Immediately press down gently on the fillet for about 10 seconds to ensure the skin stays flat against the pan.
Reduce the heat to medium-low. You can use a press or a small lid to keep it flat. Cook for 5 minutes without moving the fish.
After 5 minutes, the salmon should release easily from the pan. Flip it over and cook for 1 more minute, basting the top with the pan drippings.
Remove the salmon from the skillet and set it aside.
In the same pan, add the minced shallot and lemon zest. Sauté for about 30 seconds until fragrant.
Deglaze the pan with fresh lemon juice, scraping up any browned bits from the bottom.
Remove the pan from the heat. Add the cold, cubed butter and continuously swirl the pan and stir until the butter has melted and the sauce is creamy and emulsified.
Stir in the chopped fresh parsley.
To serve, pour the lemon butter sauce onto a plate. Place the salmon fillet on top, skin-side up. Garnish with chopped chives and microgreens if desired.
Leftover salmon and sauce keep in an airtight container in the refrigerator for up to 2 days; reheat gently in a low oven (300°F) for 5–7 minutes to avoid drying out.
Pat the salmon skin completely dry, season it, then place skin-side down in a hot oiled skillet. Leave it undisturbed for 4–5 minutes without moving it. The skin will render and crisp. Flip only at the end to finish the flesh.
Yes. Atlantic, sockeye, or coho salmon all work, though King salmon has thicker, more forgiving skin. Adjust cook time slightly based on fillet thickness—thinner fillets need 2–3 minutes per side.
Use another high smoke-point oil like grapeseed, vegetable, or refined coconut oil. Avoid olive oil, which will smoke and burn at the high heat needed for crispy skin.
The flesh should be opaque and flake easily with a fork. For King salmon, medium doneness (still slightly translucent in the center) takes about 12 minutes total; fully cooked takes 14–15 minutes. Use a meat thermometer: 120°F is medium, 130°F is well-done.
No. The sauce is best made fresh in the pan after searing the salmon, using the browned bits and rendered fat. It takes 2 minutes and is meant to serve immediately.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cranberry Pistachio Biscotti
95 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Ground Beef and Vegetable Skillet
30 min
Creamy Corn Chowder
45 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
