Pan Seared King Salmon with Garlic Butter
Introduction
This pan seared king salmon is a fast, restaurant quality dinner in under 15 minutes. The fillets get a golden crust, then are basted in foaming garlic butter that seeps into the rich flesh for a glossy, savoury finish. It is the kind of simple cook that feels far more special than the effort it takes.
Use good king salmon fillets. A hot pan, a careful eye on the temperature, and a butter baste are all it needs.
Ingredients
For 4 servings
- 4king salmon filletsabout 180g each, skinless and boneless
- 1/2 tspsalt
- 1/4 tspblack pepper
- 1.5 tbspolive oil
- 1 tbspgarlicfinely minced, about 2 cloves
- 90gsalted buttercubed
- 1 tsplemon juiceplus extra
- 2 tspparsleyfinely chopped
Utensils
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- Large non-stick pan
- Fish spatula
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Season
Bring the salmon to room temperature for 30 minutes, pat dry, and season both sides with salt and pepper.
Sear
Heat the olive oil in a large non-stick pan over medium high until shimmering. Add the fillets presentation side down and cook undisturbed for 3 minutes until golden.
Turn and add butter
Flip the fillets and cook for 1 minute, then add the butter cubes and let them melt.
Baste
Once the butter foams, add the garlic and spoon the foaming garlic butter over the salmon for about 1.5 minutes, tilting the pan to pool the butter.
Check and rest
Pull the salmon at an internal 50°C for medium rare, since it rises to about 53°C while resting. Rest for 3 minutes.
Serve
Stir the lemon juice into the pan butter, spoon it over the fillets, scatter with parsley, and serve.
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 pan sear king salmon? +
Sear seasoned king salmon presentation side down in a hot pan for about 3 minutes until golden, then flip and add butter. Baste it with foaming garlic butter for about 1.5 minutes and pull at an internal 50°C. A hot pan and a dry fillet build the crust, while the baste adds richness.
What temperature should king salmon be cooked to? +
Pull king salmon at around 50°C for a medium rare centre, since it rises to about 53°C while resting. Its high fat content keeps it moist and it is best left a little translucent in the middle. Overcooking past medium dries it out and dulls the flavour, so a thermometer helps.
Do you cook salmon skin side first? +
For skin on fillets, yes, cook most of the way skin side down to crisp the skin and protect the flesh. For the skinless fillets in this recipe, sear the presentation side first for colour, then flip and baste. Either way, most of the cooking happens on the first side.
Why baste salmon in garlic butter? +
Basting in foaming garlic butter adds richness and a glossy, savoury finish, and gently cooks the top of the fillet at the same time. Spooning the butter over repeatedly coats the fish in flavour. Adding the garlic once the butter foams stops it burning.
How do you stop salmon drying out? +
Bring it to room temperature, cook it hot and fast, and pull it at 50°C while the centre is still a little translucent. The butter baste and a short rest keep it moist. King salmon is forgiving thanks to its fat, but it still dries out if cooked all the way through.
