Featured Reader Review
Jennifer says, “I make this salmon dish on repeat!! It really is the definition of simple and delicious. Run, don’t walk to the store to get the ingredients (which you may likely already have!). Don’t sleep on this one! All of Ari’s recipes are 11/10! Rosè pairs fab with it too. 😉”
If I had to pick just one salmon recipe to make for the rest of my life, there’s a solid chance it would be this crispy pan-seared salmon! What really sets it apart is the lemon parmesan sauce that is quite possibly my favorite sauce of all-time.
I always serve this over Israeli couscous with zucchini stirred in, but it’s fantastic over rice or mashed potatoes and can be enjoyed with any roasted or grilled vegetable dishes.
Ingredient Notes
- Skin-on salmon filets (you want that crispy skin!): This is Atlantic salmon, though you can easily use wild salmon. Check out my salmon guide for more information on the different salmon species.
- Extra virgin olive oil
- Shallots
- Garlic
- Coconut milk
- Mascarpone cheese
- Parmesan cheese
- For the lemon herb sauce: Fresh lemons, herbs, kosher salt, black pepper
How To Perfectly Pan-Sear Salmon (or any fish)
My tricks for getting a perfect sear on salmon every single time begins by drying the fish on a paper towel lined plate. The goal is to remove all moisture from the skin. I let the salmon sit for about 5-10 minutes on each side before it ever touches a pan. Don’t forget to season the salmon (or whichever fish you’re cookin’ up) after you’ve dried it.
When ready, heat pan over medium-high heat until quite hot, then add oil. I like to use grapeseed oil, but extra virgin olive oil, canola, or vegetable oil would work great too!
Place salmon skin side down into hot oil then do not touch it! Cook for about 4-5 minutes, or until the skin is real crispy and fish pulls away easily from the pan. At this point, you can carefully flip the salmon (this is my go-to fish spatula that I use for literally everything!) and cook for another 3 minutes or so, or until the fish registers an internal temperature of 110-120°F for medium rare. Remember, your fish will continue to cook a bit more when you remove it from the heat!
Always dry the fish on a paper towel lined plate first to remove all the moisture.
Best Pan To Get Crispy Salmon Skin
Spoiler: do not be scared to cook pan seared salmon with skin. That crispy skin is the best part!
My recommendation? Use Stainless steel or a cast-iron skillet. Yes, you can use nonstick if needed, but you will be shocked how easily fish lifts away from stainless steel when the pan is properly preheated.
Can I Substitute Dairy Products For Coconut Milk?
Yes! I love to use coconut milk in this recipe — it adds natural sweetness that you wouldn’t otherwise get — but it’s totally fine to replace it with heavy cream or whole milk.
Can I Use Frozen Salmon?
Yes, but the salmon must be fully defrosted. If you’re using frozen fish, make sure you let it thaw overnight in a refrigerator before cooking to ensure it comes to temperature slowly. Be sure to dry the fish on a paper towel lined plate to drain any excess moisture before adding to a hot pain.
Make this easy, crispy pan seared salmon recipe one time and I am beyond convinced that — like me! — you’ll lick the pan clean. Simply put, it is the best.
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Crispy Pan Seared Salmon with Lemon Parmesan Sauce
Video
Equipment
Ingredients
For the Salmon
- 4 (6 oz) skin-on salmon fillets
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 large shallots, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 tsp crushed red pepper flakes
- 1 cup coconut milk or 1 cup heavy cream
- ⅓ cup mascarpone cheese, room temperature
- ½ cup Parmesan cheese, freshly grated
- 2 lemons, halved and charred (you can either grill the lemons or simply broil them over an open flame for a little char)
- 3 Tbsp fresh chives, chopped, plus more for serving
- 3 Tbsp fresh dill, chopped, plus more for serving
For the Couscous
- 2 medium zucchini, cut into ¼-inch pieces
- 4 Tbsp extra virgin olive oil, divided
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup Israeli couscous
- 2 Tbsp pine nuts, toasted
- ½-1 cup arugula or micro greens
- Crusty baguette for serving
Instructions
- Dry and season the salmon. Place salmon fillets on a paper towel–lined plate. Let sit 5–10 minutes, flip, then dry another 5–10 minutes. Season both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Roast the zucchini. Preheat oven to 375°F (190°C). Spread zucchini on a rimmed baking sheet, drizzle with 2 Tbsp olive oil, and season with ½ tsp salt and ¼ tsp pepper. Toss well, then roast 15–20 minutes, stirring once, until tender.
- Prepare the couscous. Bring 1¼ cups water to a boil. Stir in 1 cup couscous, reduce to a simmer, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Stir in remaining 2 Tbsp olive oil, roasted zucchini, and 2 Tbsp pine nuts. Toss gently to combine.
- Sear the salmon. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add salmon skin side down and cook 4–5 minutes, until the skin is crisp and releases easily. Flip and cook another ~3 minutes, until internal temperature reaches 110–120°F for medium-rare (it will continue cooking slightly after removal). Transfer to a plate.
- Make the sauce. In the same pan, sauté 2 minced shallots for about 3 minutes, until translucent. Add 3 minced garlic cloves and 1 tsp red pepper flakes; cook 30 seconds more. Stir in 1 cup coconut milk or heavy cream and ⅓ cup mascarpone until smooth. Add ½ cup Parmesan, juice of 1–2 lemons (start with 2–3 Tbsp), 3 Tbsp chopped chives, and 3 Tbsp chopped dill. Whisk until creamy and cohesive. Taste and adjust seasoning. Remove from heat. Return salmon to the pan or spoon sauce over the top.
- Serve immediately with couscous, arugula, and crusty bread.
Notes
- Crispy skin tip: For the crispiest salmon skin, don’t return it to the sauce—spoon the sauce around or over the top instead.
- Nutrition note: Nutrition facts include the salmon and pan sauce only.
Loved this salmon recipe! It’s even easier than it looks and so much flavor! Can’t wait to make it again!
Exactly!! It’s got a number of ingredients, but the instructions are really paired down and the whole sauce comes together in minutes. I am so happy you love this salmon! xo, Ari
Can i used ricotta cheese instead of mascarpone cheese?
Hi Scarlet! You can totally use ricotta, but it will be a little grainier than mascarpone, which is creamy and smooth and will melt entirely into the sauce. Ricotta will still taste delicious! xo, Ari
Holy cow! Just made this and it is delightful. Made it with coconut milk per the recipe and it did not have a strong coconut flavor. It was creamy without being too heavy and the lemon and herbs brightened it up perfectly. Definitely worth a repeat.
Right?!?! That sauce is slurpable! That’s what I love about the coconut milk — creamy, but definitely not thick and heavy. So happy you love! xo, Ari
Kudos to Ari Lang! I made this last night for company —first time recipe for important company—brave move right??!! Recipe turned out perfect and was gorgeous plated. Company raved and two of them asked for more! Plenty of sauce, I caught hubby with spoon eating leftover sauce after dinner. Really really great!!!! Thank you!!!!
Yessss, love hearing this, Kristin! Thanks for trusting me enough to serve to guests! And I catch my hubby doing the same thing all the time lol. xo, Ari
What a delicious recipe! I made it for Mother’s Day dinner, and everyone loved it!
That’s so great!! It’s a fantastic celebratory meal for sure! xo, Ari
Made this last night exactly as directed and it was AMAZING!!! I only made two salmon fillets, but knew better than to halve the sauce because it looked so delicious, sooo happy I made the entire amount. My husband and I devoured the salmon with the sauce, dipped our crusty bread into it, and smothered the couscous in it. I always thought the cast iron was the best way to get crispy skin, but using the non-stick skillet worked wonders!! The salmon was absolutely to die for. This recipe is hands down one of my favorite and will be a show stopper for dinner guests!! As always Ari, your recipes blow away all others 🙂 Thank you for sharing with us!
That sauce!!! It is as good as one could hope! And yes, it is 100% our entertaining dinner of choice, everyone loves it. YAY! xo, Ari
I made the recipe as written but served it with quinoa and roasted summer corn. It was wonderful and the sauce was dreamy!
Sounds like two delicious additions! Love the idea of summer corn, yum! xo, Ari
I make this salmon dish on repeat!! It really is the definition of simple and delicious. Run, don’t walk to the store to get the ingredients (which you may likely already have!). Don’t sleep on this one! All of Ari’s recipes are 11/10! Rosè pairs fab with it too 😉
It is the actual best salmon recipe!! That sauce is what dreams are made of. Thank you so much for the review! xo, Ari
One of the most delicious recipes ever! Loved every part of it. I’ll definitely come back here for more amazing meals 😍
I have commented here before about this recipe, but remade this again last night and had to leave another in case anyone fails to scroll through to read my rave review 😉
This is honestly one of the best meals I’ve ever made. Top two easily! It’s easy, yet incredibly impressive to anyone you serve it to. Everyone I have made this for has said it should be in a restaurant.
Don’t skip on grilling the lemons, it adds so much flavor! And don’t get me started on the sauce…it is AMAZING!!! I will smother this sauce on anything and everything. Make sure you have a crispy baguette to drench up all the extras with (if there is any!)
The crispy salmon skin is the extra touch I never knew I needed, it’s such a treat!
Highly recommend this recipe to all of you in doubt!!
Thanks Ari for such a wonderful meal 🙂
It honestly is the best salmon recipe EVER. Whenever we make it, we remember how amazing it is and remind ourselves to make it more often. Agree, that sauce is EVERYTHING!!! xo, Ari
omg best ever salmon
? where do i go to adjust number of servings
Thank you, Richard! One of our absolute favorites, as well. To adjust number of servings, simply hover your mouse in the recipe card over the physical number of servings. There is a sliding scale there and you can adjust to fit your needs. The ingredient quantities will automatically reflect that change. xo, Ari
Meal felt a little awkward to cook, but tastes fine. I definitely wouldn’t have come up with this combination myself. Would love to post a picture, but don’t see how to.
Hi Lorinda! I’m not sure what you mean by it being awkward to cook — if you felt like something wasn’t clear, please let me know. Pictures can be shared on Instagram or FB. If you tag me (@wellseasonedstudio) or use #wellseasonedstudio in the post, I’ll get a notification and can see it! xo, Ari
This is my second time making this recipe and it was delicious! The juice of one lemon was enough for my taste. The sauce is amazing! Thank you for sharing.
My husband agrees, Ann — LOL. I am a lover of lemon and acidity through and through! Thanks for the review! xo, Ari
What is “AF”?
What are you referring to?
Best pan to get crispy AF salmon skin What is AF?
Hah! Crispy “as fuck” — it’s very crispy salmon skin.