Crispy Pan-Seared Salmon
Prep time
Cook time
Total time
The method of preparing this salmon produces the crispiest salmon skin that our whole family absolutely loves! Serve along your favorite salad or steamed veggies (my kids choice).
Recipe type: Lunch, Dinner
Cuisine: American
  • 2 Pounds Fresh Salmon Fillet
  • Salt
  • Pepper
  • Capers
  • 1 Lemon
  • 2-4 oz Butter
Ingredients for Salad
  • 1 Head Curly Head Lettuce
  • ½ Head Radicchio
  • 1 Cup Baby Arugula
  • ¼ Cup Fresh Dill
  • ¼ Cup Cilantro
  • 1 Leek
  • 2 Persian Cucumbers, sliced
  • 3 Oranges, wedges cut out
Ingredients for Citrus Coriander Vinaigrette
  • ½ teaspoon lemon zest
  • ½ teaspoon lime zest
  • Juice from 1 lime and 1 lemon
  • ½ teaspoon Coriander Seeds
  • ¼ teaspoons Cumin Seeds
  • 1 teaspoon Jalapeno, minced
  • 1 Tablespoon Honey
  • ½ Cup Oil, Olive or Avocado
  • Salt
  • Pepper
  1. Prepare the salmon by cutting the salmon fillet into about 3" pieces. With the skin side up, use a sharp knife to make 3-4 slits. This becomes a perfect place to place seasonings and herbs and also keeps the fish from curling up. Pat dry and set on a cookie rack with a tray or sheet pan underneath.
  2. Set the fish in the refrigerator for at least an hour, up to 4 hours. This will help remove moisture from the fish in order to get a very crispy skin.
  3. Meanwhile, prepare the Citrus Coriander Vinaigrette. Combine the lime and lemon zest with the juice, minced jalapeno, honey, and avocado oil in a mason jar.
  4. Heat a small skillet and toast the whole coriander and cumin seeds until fragrant. Grind up in a mortar and pestle along with the salt a black pepper. Add to the rest of the ingredients. Shake it up and let sit at room temperature until the fish and salad are done.
  5. Thoroughly wash the lettuce and greens for your salad, chop and toss together in a large bowl. Cover and set in the refrigerator until fish is ready.
  6. When you are ready to pan-fry the fish, take it out of the refrigerator and season the skin side with salt and pepper, making sure to get in between the slits.
  7. Heat up a stainless steel pan on med-high heat. Once the pan is hot, pour 1-2 teaspoons of avocado oil and carefully place the fish pieces, skin side down.
  8. Let cook 2-3 minutes, depending on the thickness of your fish. Watch as the color of the fish will change on the side from a brighter red color to a matte pink color. Once the color changes halfway up, flip the fish over, season with salt and pepper and fry on the other side for an additional minute.
  9. Remove the fish from the skillet and continue to fry the rest of the fish pieces.
  10. Once you are finished frying the fish, squeeze a full lemon into the pan, let it bubble for a minute, then gradually add butter, stirring to create a smooth sauce. Add drained capers.
  11. Serve the fish immediately along with the lemon-butter sauce and the salad with the Citrus Coriander Vinaigrette.
Recipe by Welcome 2 Our Table at