Pan Seared Salmon with Lemon Vinaigrette

Prep Time	Cook Time	Total Time
10 min	10 min	20 min

How to Make Pan Seared Salmon with Lemon Vinaigrette

Prep mode (keeps screen active)

Prep the salmon

Pat the salmon fillets dry with paper towels so the surface sears instead of steaming in the pan.
Season both sides generously with salt and freshly ground black pepper, then let them sit while you make the vinaigrette.
Whisk the lemon vinaigrette

In a small bowl, whisk together the lemon juice and Dijon mustard until the mustard is fully dissolved.
Slowly drizzle in the olive oil while whisking constantly, creating a smooth, slightly thick dressing.
Stir in the toasted sesame seeds, then taste and season with salt and black pepper as needed.

Advertisement
Heat the skillet

Set a large stainless steel or cast iron skillet over medium-high heat and let it get hot for several minutes.
Add the butter and swirl the pan until it melts and starts to foam but is not browned.
Sear the first side

Place the salmon fillets in the hot skillet, skin side up if they have skin, without crowding the pan.
Let the salmon cook undisturbed until a deep golden crust forms and the sides look opaque about halfway up.
This usually takes about three to four minutes, depending on the thickness of your fillets and your stove.
Flip and finish cooking

Carefully flip each fillet using a thin spatula, then lower the heat slightly to medium.
Cook the second side for two to four minutes more, until the salmon feels just firm but still tender.
If you like the salmon more done, cook another minute, but avoid overcooking so it stays juicy.

Advertisement
Serve with lemon vinaigrette

Transfer the salmon to plates or a serving platter and spoon the lemon vinaigrette generously over each fillet.
Sprinkle any extra sesame seeds from the bowl over the top and serve right away while the fish is hot.

Tips

Use room temperature salmon: Let the fillets sit at room temperature for about fifteen minutes so they cook evenly and brown more reliably.
Do a quick test sear: Before adding all the fish, test the pan with one corner of a fillet; it should sizzle instantly.
Adjust vinaigrette to taste: If the dressing tastes too sharp, whisk in another spoonful of olive oil or a pinch of sugar to balance.
Save some vinaigrette for leftovers: Store extra vinaigrette in the fridge and use it the next day over leftover salmon or a simple green salad.
Dry the pan if needed: If the pan collects liquid while searing, carefully spoon some out so the salmon can crisp instead of steam.

Energy	652	kcal
Protein	40	g
Total Fat	50	g
Carbohydrates	4	g
Dietary Fiber	2	g

FAQ

How do I know when the salmon is done without overcooking it?: Look for the flesh to turn opaque and just start to flake easily when you press it with a fork. You can also check that the center still looks slightly translucent, which keeps the texture moist and buttery.
Can I make the lemon vinaigrette ahead of time?: Yes, you can whisk the vinaigrette up to three days ahead and store it covered in the refrigerator. Give it a good whisk or shake before serving because the oil and lemon juice will naturally separate.
What if my salmon sticks to the pan when I try to flip it?: If the salmon sticks, it likely needs another minute to develop a crust before you attempt to move it. Wait and test again gently; properly seared fish releases more easily from a well-heated pan. Also check that there is enough fat in the pan, since a dry pan encourages sticking.
Can I use skin-on salmon fillets for this recipe?: Yes, skin-on fillets work beautifully and can actually protect the salmon from overcooking. Sear the flesh side first, then flip and crisp the skin side until it is browned and delicious.