Ingredients
Method
- 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.
- 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.
- 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.
- Carefully flip salmon fillets and cook for another 2-3 minutes for medium doneness, or until internal temperature reaches 135°F.
- 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.
- Add lemon juice and zest to the pan, swirling to combine with the garlic oil. Spoon the lemon garlic mixture over the salmon fillets.
- 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.