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Perfect Lemon Garlic Salmon – Crispy Skin and Tender Flakes Every Time

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PareveFish

Lemon garlic salmon has crispy skin and tender, flaky flesh, finished with garlic, lemon juice and zest, parsley and dill.

Hot Pan, Dry Fish, Patience

Pat the salmon very dry, especially the skin. Heat the oil until shimmering, lay the fillets skin-side down and press gently for a few seconds so the skin stays flat. Then leave them alone until the skin is crisp and releases easily. Flip briefly, add the garlic and lemon, and spoon them over the fish. Tuck under thin tail ends so they cook evenly.

Kosher Notes

Salmon is kosher, and this dish is pareve. If you serve fish at a meat meal, many people eat it as a separate course.

Leftovers

Leftovers keep for 2 days and are good flaked over salads.

Perfect Lemon Garlic Salmon – Crispy Skin and Tender Flakes Every Time
Get restaurant-quality salmon at home with this foolproof lemon garlic recipe that delivers crispy skin and perfectly flaky fish every single time.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 1 large lemon juiced and zested
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped, optional

What I use for this recipe

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Method
 

  1. Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels and season both sides with salt and pepper.
  2. Heat a large skillet or cast iron pan over medium-low heat. Add 2 tablespoons olive oil and place salmon fillets skin-side down in the cold pan.
  3. Increase heat to medium and cook without moving the fillets for 4-5 minutes, until skin is golden and crispy. The fish should release easily when the skin is properly crisped.
  4. Carefully flip salmon fillets and cook for another 2-3 minutes for medium doneness, or until internal temperature reaches 135°F.
  5. Push salmon to one side of the pan and add remaining 1 tablespoon olive oil to the empty space. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add lemon juice and zest to the pan, swirling to combine with the garlic oil. Spoon the lemon garlic mixture over the salmon fillets.
  7. Remove from heat and sprinkle with fresh parsley and dill if using. Serve immediately while the skin is still crispy.

Notes

For best results, buy salmon fillets that are evenly thick. If your fillets have thin tail ends, tuck them under to ensure even cooking. Leftover salmon keeps in the refrigerator for 2 days and is delicious flaked over salads. The crispy skin won't maintain its texture when reheated, but the fish will still taste great.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 1g
Protein 25g 50%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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