Ingredients
Method
- Plan on 15 minutes of prep and 10 minutes of cooking for 4 servings. Pat the salmon dry with paper towels, then cut it into pieces close to the same size so they finish together.
- Place the salmon in a medium bowl. Add the cornstarch, lemon pepper seasoning, paprika, salt, and garlic powder. Toss until every piece has a thin, even coating. A light coating is all you need. Too much will turn pasty in the pan.
- Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. The oil should shimmer when the pan is ready. Add the salmon in a single layer, leaving a little space between the pieces. Cook for 2 to 3 minutes on the first side, until golden.
- Turn the salmon pieces with tongs or two forks. Cook for another 2 to 3 minutes, turning once or twice more, until the sides are browned and the centers are just opaque. If your skillet is crowded, cook in two batches. Crowding makes the salmon steam instead of crisp.
- Reduce the heat to medium. Push the salmon to one side of the skillet and add the butter to the open space. Once melted, stir in the garlic and cook for 30 seconds, just until fragrant. Don't let it turn dark brown.
- Remove the skillet from the heat. Add the lemon juice and zest, then gently toss the salmon through the butter mixture. Sprinkle with parsley and taste one piece. Add a pinch more salt or another squeeze of lemon if needed.
- For food safety, cook salmon until it reaches 145°F in the thickest piece, as recommended by the USDA seafood safety guidance. Serve right away with lemon wedges.
Notes
Dry the salmon well before seasoning, cut it into 1-inch pieces, and let the skillet heat fully before adding the fish. Do not move the salmon immediately, cook in batches if needed, and add fresh lemon juice at the end so it does not interfere with browning. Leftovers can be refrigerated in a shallow airtight container for up to 3 days.