Master the technique of perfectly crispy-skinned salmon with a simple, flavourful pan sauce. This is the recipe that teaches you heat control and timing—skills that apply to countless other dishes.
Get everything ready before you start cooking
Follow these steps in active cooking mode
Pat the salmon fillets completely dry with paper towels, especially the skin. Season both sides generously with salt and pepper.
Heat the olive oil in a pan over medium-high heat until shimmering but not smoking. The pan needs to be properly hot for crispy skin.
⏱ Heat for 2 minutesPlace salmon skin-side down in the pan. Press gently with a fish slice for 10 seconds to prevent curling. Don't move the fish.
⏱ Press for 10 secondsCook skin-side down without moving until the skin is golden and crispy and the salmon is 70% cooked through (opaque colour creeping up the sides).
⏱ 5-6 minutesCarefully flip the salmon using a fish slice. Cook flesh-side down for just 1-2 minutes until barely cooked through. The fish will continue cooking after you remove it from heat.
⏱ 1-2 minutesRemove salmon to a plate. Reduce heat to medium, add butter and garlic to the pan. Cook until fragrant and the butter begins to foam.
⏱ 1 minuteAdd lemon juice and fresh herbs to the pan, swirling to combine. Pour the sauce over the salmon and serve immediately.