Ingredients:

  • 4 centre-cut salmon steaks (approximately 6–7 oz / 170–200 g each), skin on
  • 1 tbsp neutral oil (e.g., grapeseed or light olive oil), plus extra for cooking
  • 1 tsp coarse Kosher salt
  • ½ tsp freshly ground black pepper
  • 4 tbsp unsalted butter, cut into 4 pieces
  • 4 cloves fresh garlic, minced finely
  • 2 sprigs fresh thyme or rosemary (optional, for flavouring the butter)
  • 2 tbsp fresh lemon juice (from about ½ a lemon)
  • 2 tbsp fresh parsley, finely chopped (for garnish and flavour)

Instructions:

  1. Pat Dry: Remove salmon steaks from the fridge 15 minutes prior to cooking. Pat the skin and flesh aggressively dry using kitchen paper. This is crucial for achieving crispy skin.
  2. Season: Brush the salmon on all sides (including the skin) with the 1 tbsp of neutral oil. Season generously with Kosher salt and black pepper.
  3. Mise en Place: Have the butter, minced garlic, herbs, and lemon juice measured out and ready by the hob.
  4. Heat the Pan: Place a heavy-bottomed skillet over high heat for 2–3 minutes until the pan is extremely hot. The oil should shimmer just before smoking.
  5. Add Salmon: Carefully place the salmon steaks skin side down into the hot pan. Leave plenty of space between the steaks.
  6. Initial Cook: Sear for 3–4 minutes without touching the fish. Use a spatula to gently press down on the salmon for the first 30 seconds to ensure the skin makes full contact. The skin should be golden brown and the flesh should be opaque about halfway up the sides.
  7. Flip and Reduce Heat: Flip the salmon steaks so they are flesh side down. Immediately reduce the heat to medium-low.
  8. Add Aromatics: Add the butter pieces, minced garlic, and thyme/rosemary sprigs to the pan. Allow the butter to melt and foam, taking care not to burn the garlic.
  9. Baste: Tilt the pan slightly and use a large spoon to scoop the foaming garlic butter over the tops of the salmon continually for 1–2 minutes.
  10. Check Doneness: Continue cooking until the internal temperature reaches 140°F (60°C). The fish should flake easily with a fork.
  11. Acid and Rest: Remove the salmon from the pan and immediately place it on a clean plate or cutting board. Drizzle with the fresh lemon juice.
  12. Crucial Step: Let the fish rest for 3 minutes. The residual heat will carry it to the perfect final internal temperature of 145°F (63°C).
  13. Finish: Spoon any remaining garlic butter sauce from the pan over the salmon, garnish generously with fresh parsley, and serve immediately.