Crisp-skinned salmon fillet finished with herb butter and a squeeze of lemon.
Chef's Notes
Dry the skin thoroughly before searing — moisture is the enemy of crisp skin. Press gently for the first 30 seconds to prevent curling.
Skin on, pin-boned, portioned into 200g pieces
For squeezing
Pat salmon fillets completely dry. Season skin side generously with salt.
💡 Moisture on the skin will steam instead of sear — take your time drying.
Heat oil in a heavy pan over medium-high heat until shimmering. Place salmon skin-side down, pressing gently for 30 seconds. Cook 4–5 minutes until skin is golden and crisp.
Flip and cook 1–2 minutes more. Add a slice of herb butter to the pan to baste. Rest 1 minute before plating.