Name: Crispy Seared Salmon with Lemon-Herb Pan Sauce
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 skin-on salmon fillets (about 5 oz each); 1/2 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 2 garlic cloves, minced; 1/3 cup dry white wine (or low-sodium vegetable broth); 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill (optional); 1/2 tsp capers, rinsed (optional); Lemon wedges, for serving

Crispy Seared Salmon with Lemon-Herb Pan Sauce

CrushedLemon1034

This dish celebrates the pristine flavors of Pacific salmon, a local treasure in British Columbia. Crisp, golden skin gives way to tender, flaky fish, while a quick pan sauce of lemon, herbs, and just a hint of wine or broth adds brightness and depth. Inspired by Mediterranean and French techniques, this recipe is all about balance—richness from butter, acidity from lemon, and a pop of herbal freshness. Serve with roasted potatoes or spring greens for a dinner that’s as elegant as it is effortless.

Ingredients

Instructions

Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. When hot, place salmon fillets skin-side down. Press gently to ensure crisp skin. Cook without moving for 4-5 minutes until skin is golden and crisp.
Flip salmon and reduce heat to medium. Add butter and cook for 1-2 minutes more until salmon is just cooked through (medium-rare to medium doneness). Transfer salmon to a plate, skin-side up.
To the same pan, add minced garlic and sauté for 30 seconds. Pour in white wine (or broth) to deglaze, scraping up any browned bits.
Simmer for 1-2 minutes to reduce slightly. Stir in lemon juice, lemon zest, parsley, and dill (if using). Add capers for a briny kick, if desired.
Taste and adjust seasoning. Spoon the pan sauce over the salmon fillets. Serve immediately with lemon wedges.