Pan Seared Salmon Lemon (Ready-to-Print Version)
Crisp salmon fillets paired with a bright lemon Dijon vinaigrette and toasted sesame seeds.
# What You’ll Need:
→ Salmon
01 -
4 skin-on salmon fillets (approximately 6 oz each)
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons unsalted butter
→ Lemon Vinaigrette
05 -
Juice of 2 lemons (approximately 4 tablespoons)
06 -
1 teaspoon Dijon mustard
07 -
6 tablespoons extra-virgin olive oil
08 -
1 tablespoon toasted sesame seeds
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Pat the salmon fillets dry thoroughly on all sides using paper towels to ensure a crisp crust. Remove pin bones along the center line with tweezers. Season both sides generously with salt and a firm pinch of freshly ground black pepper. Let rest at room temperature for 10 to 15 minutes while preparing the vinaigrette.
02 -
In a bowl, combine lemon juice, Dijon mustard, a pinch of salt, and a few grinds of black pepper. Whisk until smooth. Gradually stream in olive oil while whisking until the dressing thickens slightly and becomes glossy. Stir in toasted sesame seeds and adjust seasoning with salt and pepper to taste. Optionally add a pinch of sugar or honey to balance if lemons are overly tart.
03 -
Heat a 12-inch stainless steel or cast iron skillet over medium to medium-high heat for approximately 2 minutes until hot. Add 1 tablespoon of butter and allow it to foam without browning. Swirl the pan to coat evenly.
04 -
Place the salmon fillets skin side down in the hot pan, pressing gently with a fish spatula for 10 seconds to keep the skin flat and ensure even crisping. Cook without disturbance until the skin is deeply crisp and the flesh turns opaque about two-thirds of the way up, approximately 5 to 7 minutes depending on thickness.
05 -
Add the remaining 1 tablespoon of butter to the pan, flip the fillets carefully, and baste with the melted butter for 30 to 60 seconds. Cook until the internal temperature reaches 120°F to 125°F for medium rare, or adjust to preferred doneness.
06 -
Transfer the salmon fillets to a warm plate and let rest for 2 to 3 minutes to allow juices to redistribute. Briefly whisk the vinaigrette again, spoon it over the salmon, and finish with an additional pinch of freshly ground black pepper if desired.
# Handy Tips:
01 -
Drying the salmon thoroughly before searing ensures a crisp skin. Use a low to medium heat to prevent butter from burning, and let the crust release naturally from the pan to avoid tearing. Basting after flipping adds flavor and a glossy finish.