Recipe
Pan Seared Salmon with Crispy Skin
One of our family's go-to recipes. Simple and amazing every time.
Ingredients
- 2 8-oz Hook Point Salmon Portions Shop
- Kosher salt
- Freshly ground black pepper
- Red pepper Flakes
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
- Lemon zest and juice
- Fresh parsley, chopped
- All seasonings are to taste. Lemon and parsley are for serving.
Directions
- Bring salmon to room temperature
- Pat dry, especially the skin
- Remove the scales. A quick scrape against the grain with the blade of a chef's knife will do the trick.
- Score the skin a few times about a 1/2 in apart with a sharp knife.
- Rub salt, pepper, and pepper flaked on both sides
- Work seasonings into the scored skin
- Heat a skillet over medium heat. Once hot, add olive oil.
- Place the salmon skin-side down in the pan. Press gently with a spatula to keep it flat and ensure even contact. Cook for 2 minutes.
- Flip the salmon and cook the other side for 2 minutes.
- Flip the salmon back to skin-side down. Reduce heat to low, then add butter, garlic, and thyme. Continuously baste the salmon with the melted butter for about 4 minutes until cooked through.
- Squeeze lemon juice and sprinkle with lemon zest and parsley.
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