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Close-up of perfectly pan-seared salmon fillets, glistening with butter and herbs, a key element in restaurant-style salmon recipes at home.

Restaurant-Style Salmon

Learn how to cook salmon like a restaurant chef in your own kitchen. This recipe focuses on simple techniques for a delicious and healthy meal.
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Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 3 minutes
Total Time 38 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 464
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon
  • 4 salmon fillets 180g/6oz each, skinless and boneless
  • 1/2 tsp salt cooking / kosher
  • 1/4 tsp black pepper
Butter Baste
  • 1 1/2 tbsp olive oil
  • 1 tbsp garlic finely minced (~2 cloves)
  • 6 tbsp salted butter cut into cubes (or unsalted + 1/4 tsp salt)
  • 1 tsp lemon juice plus more to taste
  • 2 tsp parsley finely chopped

Equipment

  • Non-stick skillet
  • spoon
  • Plate

Method
 

  1. Take salmon out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add salmon, presentation side down, and cook for 3 minutes until golden.
  3. Turn salmon and cook the other side for 1 minute. Then, add the butter to the pan.
  4. Once butter is melted and foaming, add garlic. Immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. Tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
  5. Check the internal temperature of the salmon. It should be 50°C/122°F for medium-rare. Remove salmon to a plate. Rest for 3 minutes.
  6. Put the pan back on the unlit stove to keep the butter warm. Add lemon juice to the butter.
  7. Place salmon on serving plates. Spoon over the butter, and garnish with parsley.

Nutrition

Calories: 464kcalCarbohydrates: 1gProtein: 36gFat: 35gSaturated Fat: 14gCholesterol: 147mgSodium: 531mgPotassium: 891mgFiber: 1gSugar: 1gVitamin A: 639IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Notes

You can use skin-on salmon by starting with the skin side up, then flipping and basting with the skin side down. This method also works for other fish suitable for pan-frying. Cooked salmon leftovers can be stored in the fridge for 3 to 4 days and reheated in the oven or microwave, or used flaked in salads and sandwiches.

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