Crispy Skin Salmon with Lemon Garlic Butter
Master the art of restaurant-quality crispy skin salmon at home with this foolproof technique. A low-and-slow start renders the skin to shatteringly crisp perfection, while a bright, emulsified lemon garlic butter sauce perfectly balances the rich, tender fish. Ready in under 20 minutes, this healthy and impressive meal is perfect for a quick weeknight dinner or a special occasion.
Equipment
- Heavy-bottomed skillet (cast iron or non-stick)
- Paper towels
- Fish spatula or thin metal spatula
- Chef's knife
- Cutting board
- Measuring spoons
- Citrus juicer or reamer
- Small bowl (for serving)
Ingredients
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil such as avocado or grapeseed
- 2 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- ½ lemon, juiced about 1.5 tablespoons
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Remove salmon from the refrigerator 10-15 minutes before cooking to take the chill off. Pat the fillets extremely dry with paper towels—this is crucial for crispy skin. Season the skin side generously with kosher salt and the flesh side with salt and pepper.
- Place a heavy-bottomed skillet over medium-low heat and add the neutral oil. When the oil is shimmering, place the salmon fillets skin-side down. Gently press on the top of each fillet with a spatula for 10 seconds to ensure full contact with the pan.
- Cook the salmon skin-side down for 6-8 minutes, without moving it. The skin will slowly render its fat and turn a deep, golden brown. You will see the opacity of the fish creep up the sides.
- Increase the heat to medium-high. Carefully flip the salmon. The skin should be a beautiful, crispy mahogany. Cook for another 2-3 minutes on the flesh side for medium-rare (the center should be slightly translucent), or up to 4 minutes for more well-done. Remove the salmon from the pan and set it aside on a plate.
- Reduce the heat to low. Add the butter to the same pan. Once it melts, add the sliced garlic. Cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Remove the pan from the heat and stir in the fresh lemon juice and chopped parsley. Swirl the pan to combine everything into a glossy sauce.
- Spoon the warm lemon garlic butter sauce over the crispy-skinned salmon fillets. Serve immediately with extra lemon wedges on the side.
Notes
For best results, ensure the salmon skin is bone-dry before cooking; any moisture will cause steaming instead of searing. Do not overcrowd the pan—cook in batches if necessary. For a dairy-free option, replace the butter with a high-quality vegan butter or use 1 tablespoon of good olive oil mixed with a splash of lemon juice at the end. To add a spicy kick, add a pinch of red pepper flakes to the butter along with the garlic. Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days, but the skin will lose its crispness. Reheat gently in a low oven or a non-stick skillet.