Pan Seared Salmon Lemon

This pan seared salmon hits the skillet hard for a crisp, buttery crust and stays juicy inside while getting a bright lemon Dijon vinaigrette with toasted sesame seeds for a clean, nutty pop. It works perfectly for weeknight dinners or a breezy dinner party because it is fast, wellseasoned, and stands out with a silky butter finish and zingy citrus dressing that can double as a salad topper.

I first made this on a whim when I had guests over and they kept asking for seconds. Now it is a staple in my rotation whenever I want something impressive yet fussfree.

Ingredients

• Four salmon fillets: choose fresh, firm fish with bright skin for best crispness
• Salt and freshly ground black pepper: season well to enhance natural flavors
• Two tablespoons unsalted butter: creates a rich crust and keeps salmon moist
• Two lemons juiced: provides bright acidity and freshness
• One teaspoon Dijon mustard: adds a subtle tang and helps emulsify the vinaigrette
• Six tablespoons extravirgin olive oil: offers fruity richness and balances lemon
• One tablespoon toasted sesame seeds: adds a nutty, crunchy texture
• Salt and black pepper to taste: to season the vinaigrette
• When selecting lemons: look for firm, heavy fruit to ensure plenty of juice and brightness

Instructions

Prep and season the salmon:

Pat each salmon fillet very dry on all sides using paper towels to ensure maximum crust formation. Run your fingers along the center of the fillet to find and remove any pin bones with tweezers for a clean bite. Season both sides generously with salt and a firm pinch of freshly ground black pepper. Let the salmon sit at room temperature for 10 to 15 minutes while you prepare the vinaigrette to help it cook evenly.

Whisk the lemon vinaigrette:

In a bowl, combine fresh lemon juice with Dijon mustard, a pinch of salt, and a few grinds of black pepper. Whisk until smooth. Slowly stream in the extravirgin olive oil while whisking steadily until the dressing thickens slightly and becomes glossy. Stir in the toasted sesame seeds and taste the vinaigrette, adjusting salt and pepper as needed. If lemons are extra tart, add a tiny pinch of sugar or honey to mellow acidity.

Preheat the pan:

Place a 12inch stainless steel or cast iron skillet over medium to mediumhigh heat and let it become hot, about two minutes. Add one tablespoon of unsalted butter and let it foam gently without browning. Swirl the pan so the butter coats the surface evenly.

Sear the salmon skin side down:

Carefully place the fillets skin side down in the pan and immediately press down gently with a fish spatula for about ten seconds to keep the skin flat for crisping. Cook without moving the fish until the skin is deeply crisp and the flesh turns opaque about two thirds of the way up, around five to seven minutes depending on thickness.

Add butter, flip, and baste:

Add the remaining tablespoon of butter to the pan. Flip the fillets and baste the top by spooning the foaming butter over the salmon for 30 to 60 seconds. Cook until the internal temperature reaches 120 to 125 degrees Fahrenheit for mediumrare or your preferred doneness.

Rest and finish:

Transfer the salmon to a warm plate and let it rest for two to three minutes so the juices settle. Give the vinaigrette a quick whisk, spoon it generously over the salmon, and finish with an extra pinch of black pepper if you like a bold flavor.

My favorite part is the buttery crisp skin that contrasts perfectly with the fresh lemon dressing. I often think back to the first dinner I served this at a casual gettogether where everyone raved about how restaurantquality it tasted, and it has been a goto ever since.

Storage Tips

Store leftover cooked salmon in an airtight container and refrigerate up to two days. To reheat, warm gently in a pan over low heat or enjoy cold in salads. The vinaigrette can be stored separately and added fresh for best flavor.

Ingredient Substitutions

If you need a dairyfree option, swap the butter for ghee or light olive oil which still provide richness with a higher smoke point. For a twist on the vinaigrette, replace Dijon mustard with white miso for a silky, savory finish. Toasted pepitas make an excellent sesame seed alternative adding a subtle green nuttiness and crunch.

Serving Suggestions

Serve salmon atop a bed of lightly dressed greens to make a full meal or alongside roasted vegetables and grains for a heartier plate. The lemon vinaigrette can double as a dressing for a simple kale or arugula salad.

Spoon the vinaigrette over the rested fillets and serve immediately. The contrast of crisp skin and bright dressing makes this dish shine.

Your Recipe Questions Answered

→ How do I get a crisp skin on the salmon?

Pat the salmon very dry before cooking and avoid moving it while searing skin side down to achieve a crunchy crust.

→ What’s the best fat to use for searing salmon?

Unsalted butter provides a rich, nutty flavor, but ghee or light olive oil are great substitutes for higher smoke points or dairy-free options.

→ How should I season the salmon?

Generously season both sides with salt and freshly ground black pepper, then let it rest at room temperature before cooking.

→ Can I replace Dijon mustard in the vinaigrette?

Yes, white miso makes a silky, savory alternative that pairs nicely with lemon and toasted sesame flavors.

→ What gives the vinaigrette its texture and punch?

Whisking in olive oil slowly creates a glossy, slightly thickened dressing, while toasted sesame seeds add a nutty crunch.