King Salmon with Crispy Skin and Lemon Butter
Introduction
King salmon has a rich, buttery flesh and a skin that crisps into golden crackling when cooked right. This pan seared method gives you that crunchy skin and tender, flaky fish in one pan, finished with a bright lemon butter that lifts the richness. It is fast enough for a weeknight and elegant enough for guests.
Use good king salmon fillets, skin on. A dry skin and a hot pan are the keys to crisp skin, and the lemon butter takes only a minute to make in the same pan.
Ingredients
For 4 servings
- 4king salmon filletsskin on, about 180g each
- 2 tbspolive or grapeseed oil
- 2-4 tbspbutterunsalted
- 1-2 clovesgarlicminced
- 1lemonjuiced, about 2 tbsp
- 1 tbspparsleychopped
- 1 tsplemon zestoptional
- 1 tbspcapersoptional
- sea salt and pepperto season
Utensils
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- Large non-stick or cast iron pan
- Fish spatula
- Paper towel
- Chopping board
Cooking Steps
Prep the salmon
Pat the fillets dry and season both sides with salt and pepper. Lightly score the skin to stop it curling if you like.
Heat the pan
Heat the oil in a large non-stick or cast iron pan over medium high until shimmering.
Crisp the skin
Lay the fillets skin side down and press gently for 10 seconds so they stay flat. Cook for 4 to 7 minutes until the skin is golden and crisp.
Flip and finish
Turn the fillets and cook for 1 to 3 minutes depending on thickness, leaving the centre just translucent. Remove and rest.
Make the lemon butter
Lower the heat to medium low, add the butter, and cook the garlic for 30 to 60 seconds until fragrant. Stir in the lemon juice, optional zest and capers, and the parsley.
Serve
Spoon the lemon butter over the salmon and serve skin side up with lemon wedges.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you get crispy skin on salmon? +
Pat the skin very dry, season it, and lay the fillet skin side down in a hot pan, pressing gently for a few seconds so it stays flat. Cook most of the way on the skin side without moving it. A dry skin, a hot pan, and patience are what give you golden, crisp skin.
How long do you cook king salmon? +
Cook king salmon skin side down for 4 to 7 minutes until the skin is crisp, then flip for just 1 to 3 minutes. King salmon is rich and best left a little translucent in the centre, so do not overcook it. Thickness changes the timing, so judge by colour and feel.
Should king salmon be cooked through? +
King salmon is best cooked to medium, with the centre still slightly translucent and silky. Its high fat content keeps it moist, but cooking it all the way through dries it out. Pull it while the middle is just set and let carryover finish it during a short rest.
Why finish salmon with lemon butter? +
A quick lemon butter adds brightness and richness that balances the oily fish, and making it in the same pan picks up the flavour left from searing. The acidity of the lemon cuts the butter, so the sauce lifts the salmon rather than weighing it down.
What is king salmon? +
King salmon, also called Chinook or Ora King, is the largest and richest salmon species, with a high fat content and buttery, full flavoured flesh, sometimes called the wagyu of the sea. That fat makes it ideal for pan searing, since it stays moist and the skin crisps beautifully.
