There are dishes that feel timeless. Seared salmon is one of them. In Chef Smith’s hands, this everyday staple gets a restaurant-level glow-up with crisp golden skin and a velvety lemon-herb butter that takes minutes to prepare. It’s clean, elegant, and exactly the kind of recipe that proves simple cooking can still feel luxurious.
Ingredients (serves 2)
-
2 salmon fillets, skin-on
-
2 tbsp olive oil
-
Sea salt & cracked black pepper
-
2 tbsp unsalted butter
-
Juice of half a lemon
-
1 tbsp fresh parsley, chopped
-
1 tbsp fresh dill, chopped
-
Optional garnish: lemon zest, microgreens
Method
-
Pat the salmon dry and season generously with salt and pepper.
-
Heat olive oil in a skillet until shimmering, then place the salmon fillets skin-side down. Cook undisturbed for 5–6 minutes, until the skin is crisp.
-
Flip the salmon and cook for 2–3 minutes more, until just cooked through. Remove and set aside.
-
In the same pan, melt butter, add lemon juice, parsley, and dill. Stir to combine into a silky sauce.
-
Spoon the lemon-herb butter over the salmon before serving.
Chef Smith’s Note
“The secret to great salmon is patience. Let the skin do its work in the pan. Don’t move it, don’t touch it. When you finally flip, you’ll get that perfect crunch.”
Serve It With
A side of roasted asparagus or baby potatoes, and a chilled glass of Sauvignon Blanc. The balance of crisp, creamy, and citrus makes this dish as perfect for a weeknight as it is for entertaining.
