Crispy Skin Salmon with Lemon Garlic Butter
From the Oceanside kitchen Β· Recipe collection
Skin-on Faroe Island salmon sears in a hot skillet, then gets a lemon garlic butter finish. Dry skin and steady contact with the pan help it turn crisp.
Crispy Skin Salmon with Lemon Garlic Butter
- Yield
- 2 servings
Ingredients
- 2 skin-on Faroe Island salmon fillets, 4β8 ounces each
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Juice of Β½ lemon
- 1 tablespoon chopped parsley
- Optional: capers or a splash of white wine
Step-by-step instructions
- Pat the salmon, especially its skin, very dry and season with salt and pepper.
- Heat the oil in a heavy skillet over medium-high heat. Add salmon skin-side down, pressing gently for 10β15 seconds to keep it flat.
- Cook skin-side down for about 4β5 minutes, then turn carefully. Cook another 1β2 minutes or longer as needed, until the thickest part reaches 145Β°F. Transfer to a warm plate.
- Reduce heat to medium. Add butter and garlic and cook for about 30 seconds. Stir in lemon juice and optional wine or capers.
- Spoon the sauce around the salmon, leaving the crisp skin exposed when possible. Sprinkle with parsley and serve.
What to serve alongside
Asparagus and new potatoes.
Helpful questions
How do I keep the seafood tender?
Pat the skin especially dry and press lightly for the first few seconds so the portion makes even contact with the pan.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
