Simple pan-seared salmon with ultra-crispy skin and tender flaky centers, ready in minutes.

Scale

4 salmon fillets (6 oz each), skin-on

1 tbsp olive oil

1 tbsp unsalted butter

3/4 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

Lemon wedges, for serving

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1. Pat the salmon fillets completely dry with paper towels and season evenly with salt, pepper, garlic powder, and paprika.

2. Heat a large nonstick or cast iron skillet over medium-high heat for 2 minutes.

3. Add olive oil to the hot pan, then place salmon fillets skin-side down, pressing gently for the first 10 seconds.

4. Cook skin-side down for 5-6 minutes until the skin is deeply golden and releases easily from the pan.

5. Flip the salmon carefully, add butter to the pan, and spoon it over the fillets.

6. Cook for another 2-3 minutes until just cooked through. Remove from heat and serve with lemon wedges.

Drying the salmon well and letting it cook undisturbed ensures the crispiest skin.