Pan-Fried Salmon with Lemon Butter – Crispy & Juicy

⏱️ Prep time: 15 minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 2 salmon fillets with skin (approx. 160 g each)
• 1 tbsp olive oil
• Salt and white pepper
• Lemon butter: 40 g cold butter (cubed), juice of ½ lemon, 1 tbsp fresh dill or parsley, 1 clove garlic (finely chopped)

🔥 PREPARATION:

Step 1: PREPARATION (5 minutes)

• Pat salmon fillets thoroughly dry – this is the most important step for crispy skin!
• Season with salt and white pepper, especially well on the skin side
• Squeeze lemon, chop dill, finely dice garlic
  
  
  

Step 2: SEAR SKIN (4–5 minutes)

• Heat stainless steel pan over medium-high heat (level 6–7)
• Add olive oil until it shimmers slightly
• Place salmon skin-side down – do not move!
• Fry for 4–5 minutes until the skin is golden and crispy and the fillet releases itself
  
  
  

Step 3: FLIP & FINISH COOKING (2–3 minutes)

• Carefully flip salmon, reduce heat to level 4
• Continue cooking for 2–3 minutes depending on thickness
• Leave the flesh slightly pink inside
  
  
  

Step 4: LEMON BUTTER & SERVING (3 minutes)

• Remove salmon from pan
• Heat to level 3, sauté garlic for 30 sec.
• Pour in lemon juice, bring to a quick boil
• Stir in cold butter cubes until a creamy emulsion forms
• Stir in herbs, pour over salmon and serve immediately

✅ TIPS FOR PERFECT RESULTS:

• Patting dry is a must – moisture is the enemy of crispy salmon skin
• Only flip the salmon when it releases itself – otherwise the skin will tear
• Always use cold butter for the sauce directly from the fridge – room temperature butter will not emulsify
• The BIOL stainless steel pan with non-stick coating prevents sticking at high heat
• Place the glass lid on for the last 2 minutes – for more thoroughly cooked salmon

🌡️ SALMON DONENESS:

• Pink & juicy (recommended): Core still slightly dark-orange – approx. 6–7 min total
• Medium: Core light pink, flaky – approx. 8 min total
• Well-done: completely white/opaque – approx. 10 min total
• Core temperature: 50–55°C = pink, 60°C = medium, 65°C = well-done

🍷 SERVING SUGGESTION:

Goes well with mashed potatoes, wild rice or roasted asparagus. For a drink: dry Chardonnay or Sauvignon Blanc. For a lighter option: serve with arugula salad and capers.

📊 NUTRITIONAL INFORMATION (per serving):