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Pan-Seared Coho Salmon with Lemon and Garlic

A simple yet delicious coho salmon recipe that delivers perfectly flaky, moist fish in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 coho salmon fillets skin-on, about 6 ounces each
  • 2 tablespoons olive oil divided
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • Lemon slices for garnish

Equipment

  • Large stainless steel or cast iron skillet
  • Paper towels or clean kitchen towels
  • Sharp chef's knife for portioning
  • Instant-read meat thermometer
  • Measuring spoons and cups
  • Small bowl for mixing seasonings
  • Fish spatula or thin metal spatula
  • Cutting board

Method
 

  1. Remove the salmon from the refrigerator 10 minutes before cooking.
  2. Pat each fillet dry thoroughly with paper towels.
  3. Sprinkle both sides of each fillet with sea salt and black pepper.
  4. Place a large skillet over medium-high heat and let it warm for 2-3 minutes.
  5. Add 1 tablespoon of olive oil to the hot skillet and swirl it to coat.
  6. Place the salmon fillets skin-side down and cook for 4-5 minutes without moving them.
  7. After 4 minutes, check if the skin is crispy; if not, cook for another minute.
  8. Carefully flip each fillet using a fish spatula, skin-side up.
  9. Add minced garlic, remaining olive oil, butter, and thyme to the pan.
  10. Reduce heat to medium and cook for another 3-4 minutes, basting the fish occasionally.
  11. Check the thickest part of each fillet; it should reach 145°F.
  12. Pour fresh lemon juice over the fillets in the final 30 seconds of cooking.
  13. Transfer everything to a serving plate immediately.

Notes

This recipe pairs beautifully with roasted vegetables or a fresh salad.