Pan-Seared Wild Salmon with Garlic Dill Butter & Asparagus
Sustainably caught salmon fillets with crackling crispy skin, basted in brown butter, garlic, capers, and garden-fresh dill.
Chef Elena Rossi
Published on October 20, 2026
The secret to restaurant-quality pan-seared salmon is achieving glass-like crispy skin while keeping the center flaky, tender, and medium-rare.
Basting with foaming garlic-herb butter during the final moments coats the flesh in rich aromatic savory notes.
Serve atop tender charred asparagus spears with briny non-pareil capers and fresh lemon wedges.
Pan-Seared Wild Salmon with Garlic Dill Butter & Asparagus
By Chef Elena Rossi • Published in Healthy
Ingredients9 items
- 2 skin-on wild salmon fillets (6 oz each)
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, crushed
- 1 bunch baby asparagus, woody ends trimmed
- 1 tbsp capers, drained
- 2 tbsp chopped fresh dill
- Flaky sea salt and coarse cracked pepper
- 1 lemon, halved for squeezing
Step-by-Step Instructions
- 1
Desiccate Skin Surface
Scrape the salmon skin with a knife edge and thoroughly pat dry with paper towels. Season generously with kosher salt.
- 2
Sear Skin-Side Down
Heat olive oil in a heavy stainless steel skillet over medium-high heat. Place salmon skin-down, press gently for 10 seconds, and cook undisturbed for 6 minutes.
- 3
Baste with Butter & Aromatics
Flip fillets. Add butter, garlic, asparagus, and capers to the pan. Tilt skillet and spoon foaming butter over salmon for 2 minutes.
- 4
Rest & Garnish
Transfer to warm plates, garnish with fresh dill and squeezed lemon juice, and serve immediately.
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