This post is also available in: 
Slovenščina (Slovenian) 
Hrvatski (Croatian) 
Deutsch (German)
Perfectly cooked salmon fillet with crispy skin and juicy interior. Prepared in less than 15 minutes – an excellent choice for a quick, healthy, and delicious lunch or dinner.
Ingredients for Pan-Seared Salmon
- 2 salmon fillets with skin (approximately 150–200 g each)
- salt (to taste)
- freshly ground black pepper
- 1 tablespoon olive oil or butter
- 1 garlic clove (optional)
- 2 lemon slices
Method
1First, pat the salmon fillets dry with paper towels. The skin should be really well dried – this is crucial for crispiness.
2Season the salmon with salt and freshly ground pepper on both sides.
3Heat olive oil or butter in a pan over medium-high heat. When the oil is heated, add the garlic clove (whole, lightly crushed) and a lemon slice to flavor the fat.
4Place the fillets in the pan skin-side down. Don’t move them! Cook for 4–6 minutes (depending on thickness) until you notice that most of the fillet has become lighter and cooked.
5Flip the fillets and cook for another 1–2 minutes on the other side, just to get a nice sear.
6Serve with fresh herbs and a lemon slice. Optionally, drizzle with a few drops of lemon juice.
Side Dish Suggestions
- Roasted potatoes with rosemary
- Sweet potato mash
- Roasted vegetables (zucchini, bell peppers, broccoli)
- Fresh salad with arugula and cherry tomatoes
Quick Lemon Sauce (Optional)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt, pepper
- a little chopped dill or chives
Mix well and drizzle over the salmon just before serving.
Tips for Perfect Salmon
- Don’t overcook – salmon should remain juicy.
- Always cook it first skin-side down – this creates a crispy crust.
- If the fillet is thicker, you can cover the pan with a lid for the last few minutes.
Frequently Asked Questions (FAQ)
How do I know when salmon is cooked?
When the meat becomes lighter and easily flakes with a fork.
Do I need to remove the skin before cooking?
No need – the skin protects the meat during cooking and becomes pleasantly crispy.
Can I use frozen salmon?
Of course, but thaw it completely before cooking and dry it well.
How do I store leftovers?
Stored in the refrigerator, they will last up to 2 days. Reheat them quickly in a pan or microwave.
