Heat oil and butter in a pan, add salmon skin side down. Cook 5-6 minutes, flip, cook 3-4 minutes. Remove salmon and make sauce by adding butter, shallots, and garlic to the pan for 1-2 minutes. Then simmer stock, lemon juice, and mustard for 2-3 minutes. Add an herb for an additional 30 seconds.
When it comes to simple, quick-cooking weeknight meals, pan-seared salmon always has a place in my regular lineup. This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy skin.