Crispy Skin Salmon Lemon Butter (Printable Version)

Salmon fillets with crispy skin and lemon butter sauce make a quick, flavorful main for any dinner.

# What You Need:

→ Fish

01 - 4 skin-on salmon fillets (5–6 oz each)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ For Cooking

04 - 2 tablespoons olive oil

→ Lemon Butter Sauce

05 - 2 tablespoons unsalted butter
06 - 1 garlic clove, minced
07 - Juice of 1/2 lemon
08 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Pat salmon fillets dry with paper towels. Season both sides thoroughly with kosher salt and freshly ground black pepper, paying extra attention to the skin.
02 - Heat olive oil in a large nonstick or stainless steel skillet over medium-high heat until oil shimmers but is not smoking.
03 - Arrange salmon fillets skin-side down in the pan. Press gently with a fish spatula for the first 30 seconds to maintain skin contact and prevent curling.
04 - Sear salmon without moving for 5 to 7 minutes, until skin is crisp and golden brown and the fish is cooked approximately two-thirds of the way through.
05 - Flip salmon fillets and cook the flesh side for 1 to 2 minutes, just until the flesh turns opaque and is cooked through. Transfer to plates skin-side up.
06 - Reduce heat to medium-low. In the same pan, melt unsalted butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice and freshly chopped parsley.
07 - Spoon the warm lemon butter sauce over the plated salmon fillets just before serving.

# Expert Tips:

01 -
  • Cooks in only twenty minutes
  • Delivers crackly crisp skin every time
  • Uses just a few fresh ingredients
  • Gluten free and pescatarian friendly
  • Perfect for impressing dinner guests or a weeknight family meal
02 -
  • High in omega three fatty acids for heart health
  • Naturally gluten free with simple real food ingredients
  • Excellent for meal prepping since leftovers keep beautifully
03 -
  • Always pat the skin dry before seasoning for maximum crunch
  • Use mediumhigh heat no lower or the skin will not crisp
  • Start the fillets in a cold pan only if you want uber gentle cooking but for real restaurant sizzle let your pan get blazing hot
  • A flexible thin spatula helps you lift the fragile fillets without tearing
  • Do not walk away midcook even thirty seconds too long can turn your fish from juicy to dry

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