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5 from 1 vote

Pan Seared Salmon

This pan seared salmon is perfect for dinnertime, with fresh lemon juice, herbaceous thyme, briny capers, and savory olive oil.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron salmon, fried salmon, lemon caper salmon, lemon salmon, pan cooked salmon, pan fried salmon, salmon recipes
Servings: 2 servings
Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

  • 2 center cut salmon filets about 2 inches thick
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 springs fresh thyme
  • 3 cloves garlic smashed
  • 1 tablespoon capers drained
  • ½ lemon juiced

Instructions

  • Preheat a large heavy-bottomed (preferably cast iron) skillet over medium heat. 
  • Pat the salmon filets dry with a paper towel and season them with kosher salt and black pepper. 
  • Add the oil to the skillet and allow it to heat. When the oil is hot (but not quite smoking), add the salmon filets skin side down. 
  • Sear the salmon for 3-4 minutes, or until the skin releases naturally from the pan. You shouldn’t have to tug on the salmon. It will release easily when it’s ready to flip. 
  • Flip the salmon and add the butter, thyme, garlic, capers, and lemon juice. Cook the salmon for an additional 3-4 minutes, or until your desired doneness. 
  • While the salmon sears on the second side, baste the skin with butter from the pan. 
  • Serve the salmon with your desired sides.
  • Store any leftovers in an airtight container in the fridge for up to two days. 

Nutrition

Serving: 1g | Calories: 752kcal | Carbohydrates: 3g | Protein: 51g | Fat: 59g | Saturated Fat: 18g | Polyunsaturated Fat: 37g | Cholesterol: 189mg | Sodium: 400mg | Fiber: 1g