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Pan-seared salmon fillet with crispy skin, lemon, and dill

American · United States

New England Pan-Seared Salmon with Lemon & Dill

Crispy skin, medium centre, lemon and dill — a clean New England weeknight salmon plate.

Prep

10 min

Cook

12 min

Servings

4

Difficulty

Easy

This is the home version of what good East Coast fish houses do well: take a rich fillet, get serious colour on the skin, and stop cooking before it dries out.

It pairs naturally with Boston seafood dinners — lobster rolls one night, salmon the next. Use our Boston and United States directory pages to plan the restaurant side.

Method

  1. 1

    Dry the skin

    Pat salmon very dry, especially the skin. Season flesh and skin with salt and pepper. Rest 5 minutes.

  2. 2

    Sear skin-side down

    Heat oil in a cold or gently preheated nonstick/cast-iron pan. Place salmon skin-side down and cook over medium heat 5–7 minutes until the skin is crisp and the flesh is cooked two-thirds of the way up.

  3. 3

    Flip and finish

    Flip briefly 1–2 minutes for medium. Add butter, lemon juice, and dill to the pan and baste once.

  4. 4

    Rest and serve

    Rest 1–2 minutes. Serve skin-up with extra dill and lemon wedges.

Chef tips

  • Start with dry skin — moisture is the enemy of crispness.
  • Do not move the fillet while the skin sets.
  • Wild salmon cooks faster and leaner than farmed; watch the clock.

Salmon species guide →

Dine out

Want the restaurant version in Boston? See seafood restaurants in Boston · United States

FAQ — New England Pan-Seared Salmon with Lemon & Dill

Should salmon be cooked through?
Most diners prefer medium: opaque outside, moist centre. Cook longer only if you personally prefer it well done.
Can I use frozen salmon?
Yes. Thaw fully in the fridge and dry thoroughly before searing.
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