Perfect Pan Seared Salmon with Tarragon Butter Sauce: Restaurant-Quality at Home
Master the art of pan-seared salmon and create a truly restaurant-quality meal right in your own kitchen. This simple yet elegant recipe delivers perfectly crispy skin and tender, flaky fish in minutes, elevated by an optional, luscious tarragon butter sauce. Prepare to impress!
If your family, like mine, has an insatiable craving for fish and seafood, then this pan-seared salmon recipe is about to become your new weeknight hero. From zesty Fish Tacos to succulent Lemon Garlic Shrimp, seafood is often a favorite. For a long time, I was hesitant to cook fish at home, fearing it would be complicated or wouldn’t turn out as perfectly as at a restaurant. However, I discovered that with just a few straightforward tips and techniques, achieving a perfectly cooked, crispy-skinned salmon is not only achievable but incredibly easy. This recipe will guide you to a consistently delicious outcome, making you wonder why you ever hesitated.
This method for pan-searing salmon ensures a beautiful golden-brown crust on the outside while keeping the inside moist and tender. It’s a dish that looks sophisticated enough for a special occasion but is quick enough for any busy weeknight. The optional tarragon butter sauce adds an incredible layer of flavor and richness, taking this already fantastic dish completely over the top.
Why This Pan Seared Salmon Recipe Will Become Your Favorite
Weeknight dinners don’t have to be a monotonous rotation of the same few dishes. While it’s tempting to rely on quick fixes, this pan-seared salmon recipe offers a delightful and healthy alternative that’s ready in approximately 20-25 minutes from start to finish. It’s a game-changer for elevating your dinner routine without adding extra stress. Imagine serving a tender, juicy, and incredibly flavorful salmon fillet, complete with a luxurious butter sauce, on a Tuesday night! It’s not just delicious; it’s a testament to how simple yet elegant home cooking can be.
Beyond its speed and flavor, salmon is an excellent source of omega-3 fatty acids, protein, and various vitamins, making it a fantastic healthy choice for any meal. You can often find salmon on sale, making it a budget-friendly option to stock up on and keep in your fridge or freezer, ready for a quick and impressive meal.
Essential Ingredients for Pan Seared Salmon and Tarragon Butter Sauce
To create this incredible pan-seared salmon with its accompanying tarragon butter sauce, you’ll need a handful of fresh and flavorful ingredients. Quality ingredients are key to a standout dish, so aim for the freshest salmon you can find.
For the Pan-Seared Salmon:
- Salmon Filets: Ideally, four 6-ounce salmon fillets. You can choose skin-on or skin-off, though many find skin-on easier to manage for flipping and it yields an extra crispy bite. Look for bright, firm flesh.
- Olive Oil: A good quality olive oil for searing, providing a beautiful crust and contributing to the flavor.
- Paprika: Adds a subtle smoky flavor and a lovely reddish hue to the salmon’s crust.
- Salt & Pepper: Essential seasonings to enhance the natural flavors of the fish. Kosher salt is recommended for its texture and flavor distribution.
For the Optional Tarragon Butter Sauce:
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds depth and acidity to the sauce. If you prefer not to use alcohol, chicken broth is an excellent substitute.
- Shallots: Minced shallots provide a delicate oniony flavor that’s milder and sweeter than traditional onions, perfect for a refined sauce.
- Lemon Juice: Freshly squeezed lemon juice brightens the sauce and cuts through the richness of the butter.
- Fresh Tarragon: The star herb for this sauce, tarragon offers a unique anise-like flavor. Its freshness is crucial here.
- Butter: Unsalted butter, cut into cubes, is whisked in at the end to create a rich, emulsified, and velvety sauce. Using cold butter helps achieve the perfect consistency.
Ingredient Tip: Don’t have fresh tarragon? While tarragon offers a distinctive flavor, you can easily substitute it with other fresh herbs. My personal favorites include fresh thyme, parsley, dill, or sage. Basil also works wonderfully, as do most other fresh, delicate herbs you might have on hand. The goal is fresh, vibrant flavor!
Step-by-Step Guide: How to Make Restaurant-Quality Pan Seared Salmon
Achieving that coveted crispy skin and moist interior isn’t as daunting as it sounds. Follow these steps for perfect results every time:
- Prepare the Salmon: The most crucial step for a great crust is ensuring your salmon fillets are as dry as possible. Use paper towels to gently but thoroughly pat both sides of the salmon dry. Any excess moisture will steam the fish instead of searing it, preventing that beautiful crispy texture.
- Season Generously: In a small bowl, combine your kosher salt, freshly ground black pepper, and paprika. This simple blend forms a delicious rub. Sprinkle this mixture evenly over both sides of each salmon fillet. Don’t be shy with the seasoning; it adds a lot of flavor and helps with the crust formation.
- Heat the Pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel is highly recommended for best results) over medium-high heat. Add the olive oil and allow it to heat until it shimmers and just barely begins to smoke. A hot pan is essential for an immediate, golden-brown sear.
- Sear the Salmon: Carefully place the salmon fillets, skin-side down (if applicable), into the hot skillet. Cook for about 4 minutes on the first side. The exact cooking time will vary depending on the thickness of your salmon. You’ll know it’s time to flip when the flesh appears cooked about three-quarters of the way up the side of the fillet, and a beautiful golden-brown crust has formed. If it sticks when you try to flip, give it another minute – it will release naturally when sufficiently seared. Flip the salmon and cook for an additional 3-4 minutes on the other side, or until it reaches your desired doneness.
- Rest the Salmon: Once cooked, remove the salmon from the skillet and place it on a plate or cutting board. Let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and tender result. The internal temperature should be around 130°F (54°C) when removed from the pan, as it will continue to cook slightly while resting.
- Prepare the Tarragon Butter Sauce (Optional but Recommended): While the salmon is searing or resting, you can quickly whip up this delectable sauce. In a small saucepan, bring the white wine (or chicken broth) and minced shallots to a boil. Reduce the heat and continue to boil gently until the liquid has reduced to approximately 2 tablespoons, which typically takes about 2-3 minutes.
- Finish the Sauce: Remove the saucepan from the heat. Gradually whisk in the cold, cubed butter, one cube at a time, allowing each to incorporate fully before adding the next. This technique, known as “monter au beurre,” creates a stable, creamy emulsion. Stir in the fresh lemon juice and chopped fresh tarragon. Taste and season with salt and freshly cracked black pepper as needed.
- Serve: Spoon the warm tarragon butter sauce generously over the pan-seared salmon fillets just before serving.
Expert Tips for the Crispiest Pan-Seared Salmon
To truly achieve that perfect, restaurant-quality sear, keep these expert tips in mind:
- Skin On or Off? This recipe works beautifully with both skin-on and skin-off salmon. If you’re new to pan-searing or want an extra crispy element, choose skin-on salmon. The skin provides a protective layer that helps maintain moisture in the fish and creates an incredibly satisfying crunch. It also makes the fillets easier to flip without breaking apart.
- Bring to Room Temperature: For more even cooking, take your salmon fillets out of the refrigerator and let them sit at room temperature for about 10-15 minutes before cooking. This takes the chill off the fish, allowing it to cook more uniformly from edge to center.
- The Importance of a Hot Pan: As mentioned in the steps, a screaming hot pan is non-negotiable for a superior sear. If your pan isn’t hot enough, the salmon will stick and steam rather than develop that desirable crispy crust. Wait until you see a slight shimmer or even a wisp of smoke from the oil.
- Don’t Flip Too Early: Patience is key! If you try to flip the salmon and it’s sticking to the pan, it’s not ready. Give it another minute or two. A properly seared fillet will naturally release from the pan when its crust has fully formed. For skin-on salmon, cook primarily skin-side down (about 70-80% of the cooking time) to ensure maximum crispiness.
- Choose the Right Pan: For the best crust, opt for a cast iron skillet or a good quality stainless steel pan. While non-stick skillets are convenient, they simply cannot achieve the same level of browning and crispiness that these materials offer. The higher heat retention and even distribution of cast iron are particularly beneficial.
- Mastering the Butter Sauce: The tarragon butter sauce is optional, but it’s a simple step that adds immense flavor and elegance. When whisking in the cold butter cubes, add them one at a time. This gradual emulsification helps prevent the sauce from “breaking” and ensures a smooth, luscious texture. This versatile sauce is also fantastic on chicken, steak, shrimp, or other types of fish.
- Avoid Overcrowding the Pan: Cook salmon in batches if necessary, especially if you’re making more than two fillets. Overcrowding the pan lowers the temperature and can lead to steaming rather than searing, resulting in a less crispy exterior.
- Know Your Doneness: Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). However, for pan-seared salmon, removing it at around 130-135°F (54-57°C) and letting it rest allows carryover cooking to bring it to perfect doneness, preventing it from drying out.
Storage and Reheating Pan Seared Salmon
If you’re lucky enough to have leftovers (which is rare with this delicious recipe!), store them properly to maintain freshness. Place any leftover pan-seared salmon in an airtight container and refrigerate for 2-3 days. While salmon is best enjoyed fresh, it can be gently reheated.
To reheat, I recommend using a low oven temperature (around 275°F / 135°C) for about 10-15 minutes, or until just warmed through, to prevent drying out. You can also gently warm it in a skillet over low heat with a tiny bit of olive oil. Avoid the microwave if possible, as it can make the salmon rubbery and less flavorful.
What to Serve with Pan Seared Salmon
This versatile pan-seared salmon pairs beautifully with a wide array of side dishes, making it easy to create a complete and satisfying meal. Here are some fantastic suggestions:
- Air Fryer Baked Potatoes: Crispy on the outside, fluffy on the inside, and a breeze to make.
- Simple Tossed Salad: A light, fresh salad with a vinaigrette dressing provides a lovely contrast to the rich salmon.
- Roasted Brussels Sprouts: Earthy and slightly sweet, roasted vegetables are always a good choice.
- Broccoli Rice Casserole: A comforting and hearty option that complements the fish well.
- Steamed Asparagus or Green Beans: Simple, elegant, and healthy, these vegetables are perfect for quick cooking alongside your salmon.
- Quinoa or Couscous: Light grains absorb the sauce beautifully and add a wholesome element.
- Lemon Garlic Roasted Potatoes: A classic pairing that enhances the flavors of both the salmon and the sauce.
More Delicious and Easy Dinner Recipes to Try
If you loved how simple and rewarding this pan-seared salmon recipe was, you’ll be thrilled to discover more easy dinner ideas. My goal is to make home cooking enjoyable and accessible, even on the busiest evenings. Explore these other fantastic recipes to keep your meal rotation exciting and flavorful:
- Chili Relleno Casserole: A comforting and cheesy Mexican-inspired dish.
- Baked Turkey Meatballs: Lean, flavorful, and perfect for meal prep.
- Grilled Avocado Chicken: A fresh and vibrant chicken dish ideal for summer.
- Orange Glazed Chicken: Sweet and savory, a family favorite.
- Salisbury Steak: A classic comfort food reinvented.
- Ground Beef Lettuce Wraps: A light, healthy, and fun meal.
- Easy Baked Cod: Another simple and healthy fish option.
- Shrimp Summer Rolls: Fresh, flavorful, and perfect for a light lunch or appetizer.
Pan Seared Salmon
Ingredients
Salmon
- 4 6 ounce salmon filets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 Tablespoon olive oil
Lemon Butter Sauce
- 1/4 cup white wine
- 1 shallot, minced
- 4 Tablespoons butter, cut into cubes
- 1/2 lemon, juiced
- 3 teaspoons chopped fresh tarragon
Instructions
- You want to make sure your salmon is dry when you cook it. This helps get that great crust. Use paper towels to gently pan the salmon filets dry.
- In a small bowl combine the salt, black pepper, and paprika. Sprinkle the mixture evenly on both sides of the salmon.
- Heat the olive oil in a large skillet over medium-high heat. Make sure the pan is nice and hot when you add the salmon to the skillet and cook for 4 minutes, (depending on thickness) flip and cook for an additional 3-4 minutes. You can tell when it is time to flip, because the flesh will appear cooked about 3/4 of the way up the filet.
- Remove the salmon from the skillet and let it rest for a few minutes before serving. The salmon should be about 130º F when you remove it from the pan. It will continue to cook a little more as it rests.
- While the salmon cooks, make the sauce: In a small saucepan, bring white wine (or chicken broth) and shallots to a boil. Boil until the wine reduces to approximately 2 tablespoons (about 2-3 minutes). Remove from heat and whisk in butter until incorporated. Stir in the lemon juice and fresh tarragon. Season with salt and freshly cracked black pepper to taste.
- Spoon the sauce over the salmon before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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