Pan Seared Salmon with Lemon Vinaigrette
20 min
|
easy
|
clean eating,
Mediterranean diet
Recipe by Eunice
Introduction
This pan seared salmon hits the skillet hard for a crisp, buttery crust and stays juicy inside, then gets a bright lemon Dijon vinaigrette with toasted sesame seeds for a clean, nutty pop.
Perfect for weeknights or a breezy dinner party, it is fast, properly seasoned, and stands out for that silky butter finish and punchy citrus dressing that can moonlight as a salad topper.
Ingredients (4 servings)
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Ingredients for the Salmon
- 4 salmon fillets salmon fillet 2 lb
- salt (to taste) salt
- black pepper, freshly ground (to taste) black peppercorns (for black pepper)
- 2 Tbsp unsalted butter unsalted butter 1 oz
Ingredients for Lemon Vinaigrette
- 2 lemons, juiced lemons 2 ct
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- 6 Tbsp extra-virgin olive oil extra-virgin olive oil 3 fl oz
- 1 Tbsp toasted sesame seeds toasted sesame seeds 0.25 oz
- salt (to taste) salt
- black pepper (to taste) black peppercorns (for black pepper)
How to Make Pan Seared Salmon with Lemon Vinaigrette
-
Prep and season the salmon
Pat salmon very dry on all sides with paper towels for maximum crust.
Run fingers along the center line to find and remove any pin bones with tweezers.
Season both sides generously with salt and a firm pinch of black pepper, then let sit at room temperature for 10 to 15 minutes while you make the vinaigrette.
-
Whisk the lemon vinaigrette
In a bowl, whisk lemon juice with Dijon, a pinch of salt, and a few grinds of black pepper until smooth.
Slowly stream in the olive oil while whisking until the dressing looks slightly thick and glossy.
Stir in toasted sesame seeds and taste, adjusting salt and pepper so it pops; if your lemons are extra tart, a tiny pinch of sugar or honey balances without making it sweet.
-
Preheat the pan
Set a 12 inch stainless steel or cast iron skillet over medium to medium high heat until hot, about 2 minutes.
Add 1 tablespoon butter and let it foam without browning; swirl to coat the pan.
-
Sear the salmon skin side down
Place fillets in the pan skin side down and immediately press gently with a fish spatula for 10 seconds so the skin stays flat and crisp.
Cook without moving until the skin is deeply crisp and the flesh turns opaque about two thirds of the way up, 5 to 7 minutes depending on thickness.
Add the remaining 1 tablespoon butter, flip the fillets, and baste for 30 to 60 seconds, cooking to 120 to 125 F internal for medium rare or to your preferred doneness.
-
Rest and finish
Transfer salmon to a warm plate and rest 2 to 3 minutes so juices settle.
Whisk the vinaigrette briefly, spoon it over the salmon, and finish with an extra pinch of black pepper if you like it bold.
Substitutions
- Butter -> Ghee or light olive oil
- Ghee gives you the same buttery vibe with a higher smoke point for cleaner searing, while light olive oil keeps it dairy free and neutral so the lemon and sesame shine.
- Dijon mustard -> White miso
- White miso makes the vinaigrette silky and savory with gentle sweetness, pairing beautifully with sesame and giving you a plush, restaurant-style finish.
- Toasted sesame seeds -> Toasted pepitas
- Pepitas add a toasty crunch and a subtle green nuttiness that plays well with lemon without leaning into sesame flavors, and they stay crisp on hot fish.
Tips
- Dry fish equals crisp skin
- Moisture is the enemy of searing, so really press with paper towels and leave the fish uncovered for a few minutes while you prep to air dry the skin.
- Manage butter like a pro
- Butter should foam and smell nutty, not smoke; if it starts browning too fast, lower the heat and nudge the pan off the burner for 10 seconds to cool it down.
- Let the crust release itself
- Do not fight the pan; when the skin is ready, it naturally releases and slides with a gentle nudge from a thin fish spatula.
- Control albumin
- That white stuff is protein pushed out by high heat, so cook most of the time skin side down at a steady medium heat and avoid cranking the burner at the end.
- Baste for flavor and shine
- Tilt the pan and spoon the foaming butter over the salmon after flipping to finish the top without overcooking and to give it that glossy, steakhouse look.
- Shake the vinaigrette in a jar
- If whisking is not your thing, add everything to a glass jar, shake hard for 20 seconds, and you get a thick, clingy dressing that will not break on the plate.
Nutrition Facts *
| Energy | 843 | kcal |
|---|---|---|
| Protein | 58 | g |
| Total Fat | 62 | g |
| Carbohydrates | 5 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My salmon skin will not crisp. What went wrong?
- The skin was likely wet or the pan too cool. Pat the fish very dry, preheat the pan until hot, add butter, and press for the first 10 seconds so the skin stays flush with the pan.
- The butter started to burn in the pan. How do I fix it?
- Lower the heat, swirl in a splash of fresh butter to cool the pan, and continue cooking. Next time, start at medium heat and let the pan preheat longer for even searing.
- The salmon stuck when I tried to flip it. How can I prevent that?
- Wait for the natural release cue; if the skin resists, it is not ready. Give it another 30 to 60 seconds and use a thin fish spatula to slide under the skin, not the flesh.
- Why is there white stuff oozing out of my salmon?
- That is albumin and it shows up when heat climbs too fast or too high. Keep the heat at medium, cook mostly skin side down, and pull the fish at 120 to 125 F so it stays juicy.
- Can I make this with skinless salmon?
- Yes, but sear gently and shorten the first side to 3 to 4 minutes since there is no skin buffer. Flip once, baste briefly, and rely on temperature instead of time.
- My vinaigrette separated. Can I save it?
- Whisk in a half teaspoon of Dijon or a few drops of warm water while whisking to bring it back together, then season again to taste.
- How do I reheat leftovers without drying them out?
- Warm salmon low and slow in a 275 F oven for 8 to 10 minutes or enjoy cold flaked over greens with the vinaigrette, which actually tastes even better the next day.
Serving Suggestions
Golden crisp salmon with that lemon sesame snap loves company, so add chopped dill, chives, or a spoon of briny capers to the vinaigrette for extra attitude.
Serve with garlicky green beans or roasted potatoes, and pour a chilled Sauvignon Blanc or a crisp pilsner to keep the citrus humming.
More pairings:
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