Pan-Seared Coho Salmon with Garlic Butter Recipe
Delicious pan-seared coho salmon with crispy skin and flaky tender flesh, enhanced by a quick garlic butter pan sauce finished with fresh lemon or lime juice. Ready in just 15 minutes, perfect for a healthy and flavorful lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Ingredients
Salmon
- 2 coho salmon fillets, about 6 ounces each
- Kosher salt, to taste
- Black pepper, to taste
For Cooking
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon or lime juice
- Lemon or lime wedges for serving
Instructions
- Prepare the Salmon: Pat the thawed salmon very dry using paper towels. Season both sides generously with kosher salt and black pepper to enhance flavor and aid in crisping the skin.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to become hot but not smoking, which ensures proper searing.
- Sear the Salmon Skin-Side Down: Place the salmon fillets skin-side down in the skillet. Gently press each fillet with a fish spatula for about 30 seconds to keep the skin flat and maximize crispiness.
- Cook Until Skin is Crisp: Let the salmon cook undisturbed for 4 to 5 minutes until the skin is golden and crisp, and the salmon is cooked halfway up the sides.
- Flip the Salmon: Carefully turn the salmon over and cook for approximately 1 minute, or until the thickest section reaches 120°F on an instant-read thermometer for medium doneness. The temperature will rise to about 125°F as it rests.
- Make Garlic Butter Sauce: Reduce heat to low and add butter along with minced garlic to the skillet. Sauté for about 30 seconds until the garlic is fragrant but not browned.
- Add Citrus and Baste: Squeeze fresh lemon or lime juice into the skillet. Tilt the pan slightly and spoon the garlic citrus butter over the salmon continuously for about 1 minute to infuse flavor and keep the fish moist.
- Serve: Remove salmon from heat and plate immediately. Spoon the garlic butter sauce over the top and serve with lemon or lime wedges on the side for extra zest.
Notes
- Pat the salmon dry thoroughly before cooking to ensure the skin crisps perfectly.
- Coho salmon is leaner than king salmon, so monitor closely to avoid overcooking. Aim for an internal temperature of 120°F for medium or 125°F for fully opaque, accounting for carryover heat after removing from pan.
- If the skin sticks to the pan when attempting to flip, wait another 30 to 60 seconds; properly seared salmon releases easily.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in a 300°F oven until warmed through.