Learn how to Pan Sear Salmon to achieve perfectly flaky fish and deliciously crispy skin! Paired with a white bean purée and garlicky sautéed kale, this pan seared salmon recipe is worthy of a Michelin-star restaurant but is secretly quick and easy to make. Whip it up in less than 30 minutes, and impress all your guests! 

Restaurant-Quality Pan Seared Salmon with White Bean Purée and Garlic Kale

You’ve probably had salmon, but I guarantee you’ve never had salmon like this before! Simple, flavorful, and packed with protein and nutrients, this pan seared salmon recipe combines tender, juicy fish with creamy beans and garlicky kale. 

A satisfying recipe, it’s as beautiful as it is delicious. Even better, with my simple steps, it’s virtually failproof, and will have you feeling like a professional chef! Impressive in appearance, this seared salmon recipe is perfect for date nights and special occasions but is quick enough for a weeknight meal. No matter the occasion, it will become a fast favorite! 

I developed this recipe after being inspired by a meal I had at The Corner Kitchen in Asheville. During my visit, I tasted a dish that was so packed with flavor and perfectly executed, I couldn’t stop thinking about it. I wanted to recreate that experience at home—reproducing those complex layers of taste, but in a way that was both achievable and budget-friendly. This dish is my attempt to bring a little piece of Asheville’s culinary magic into my own kitchen.

Recipe Ingredients

Salmon: The star of the show! We’re using two six-ounce salmon filets with the skin on. Make sure they’re scaled and dried. 

Olive Oil: We use this throughout the dish to sauté the garlic and kale and sear the salmon. Avocado oil will also work, but I prefer the stronger taste of olive oil. 

Cannellini Beans: These form the bean purée, creating a creamy, almost mashed potato-like consistency. 

Broth: Use vegetable or chicken broth to create a smooth, creamy bean purée. I recommend low-sodium varieties! 

Garlic: This plays a big role in creating a cohesive flavor. Use at least four cloves, but feel free to add more if desired. Just make sure to use fresh cloves, and mince them yourself. 

Heavy Cream: Makes the bean purée extra creamy and decadent. 

Parmesan Cheese: This is optional, but highly recommended to elevate the purée. For the best taste and texture, buy a block of parmesan, and grate it yourself. 

Kale: You’ll need four cups of chopped kale. Make sure to chop it and remove the stems. I also recommend massaging it before you begin to remove some of the bitter taste. 

How to Make the BEST Pan Seared Salmon Recipe

Prepare the Puréed White Beans

Step 1. Heat a tablespoon of olive oil in a small pot over medium heat. Once hot, add the minced garlic, and sauté for about a minute or until fragrant. 

Step 2. Next, add the drained and rinsed white beans and vegetable or chicken broth, stir to combine, and bring the liquid to a gentle simmer. 

Step 3. Transfer the beans to a blender, and purée until smooth. 

Step 4. Return the puréed beans back to the pot, and add the parmesan cheese and heavy cream. Stir to combine, and add more chicken stock as needed to achieve your desired consistency. Season with salt and pepper, and keep warm while you finish the rest of the dish. 

Sauté the Kale

Step 5. Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, and sauté for about a minute or until fragrant. 

Step 6. Add the chopped kale to the pan, and season with salt, pepper, and red pepper flakes (if using). Sauté until the kale is wilted and tender. Pro-tip. Be careful not to overcook the kale, or it will be bitter! It should only take about 3-5 minutes. 

Step 7. Squeeze a little lemon juice over the kale to deglaze the pan, and stir the kale, ensuring to get any bits from the bottom of the pan. Then, remove the pan from the heat, and set it aside. 

Pan Sear the Salmon

Step 8. Pat the salmon fillets dry with paper towels to ensure the skin crisps up. 

Step 9. Heat a tablespoon of olive oil in a non-stick or cast iron skillet over medium-high heat. Right before adding the fish to the pan, season the skin side of the salmon with salt and pepper. This ensures the salt won’t extract too much moisture from the fish prior to searing! 

Step 10. Add the salmon filets to the hot skillet skin-side down. Press gently on the filets with a spatula to ensure even contact with the pan. Cook for 4-5 minutes without moving the fish to allow the skin to become golden and crispy. 

Step 11. While the skin is cooking, season the flesh of the salmon with the remaining salt and pepper. Then, flip the fish over, and cook for another 2-3 minutes or until the salmon reaches an internal temperature of 145F or your desired level of doneness. It should flake easily with a fork! 

Step 12. Remove the pan seared salmon from the skillet, and set it aside. 

Assemble the Dish

Step 13. Spoon a generous portion of the puréed white beans onto two plates. 

Step 14. Top the bean mixture with a portion of sautéed kale, and place the salmon skin-side up on top. 

Step 15. Garnish with finely chopped parsley, and serve with lemon wedges on the side. Enjoy! 

How to Make Salmon Skin Crispy

1. Start with Dry Skin: Pat the skin of the salmon dry with paper towels. The drier the skin, the crispier it will get when it hits the pan.
2. Use a High Smoke Point Oil: Choose an oil with a high smoke point, like avocado oil.
3. Preheat Your Pan: Heat your pan well before adding the salmon. A cast-iron skillet is ideal, but any heavy-bottomed pan works. The pan needs to be hot enough to instantly start crisping the skin when you add the fish.
4. Place Skin Side Down: Put the salmon in the pan skin side down and press gently with a spatula for a few seconds to keep the skin flat. This ensures even contact with the pan and prevents the skin from curling up.
5. Cook on Medium-High Heat: Cook the salmon on medium-high heat. If the heat’s too low, the skin won’t get crispy. If it’s too high, it might burn before the salmon is cooked through.
6. Don’t Move the Fish: Once you’ve placed the salmon skin-side down, let it cook without moving it around. Give it a few minutes (usually 4-5 minutes) before flipping. The skin should be golden and crisp when you check it.
7. Flip Only Once: Flip the salmon over and cook for another 2-3 minutes, depending on how thick the fillet is. You want the salmon to be just cooked through but still moist inside.
8. Plate Skin-Side Up: Once cooked, plate the salmon skin-side up to ensure the skin doesn’t get soggy.

How to Store and Reheat

This pan seared salmon recipe is best served right away while it’s still warm. However, if you have leftovers, you can store the salmon, bean purée, and kale in separate airtight containers in the fridge for up to 3-4 days. 

To serve, assemble the ingredients, and warm them in the microwave. 

More Delicious Recipes

• Homemade Chicken Pot Pie with Biscuits
• Red Beans and Rice with Sausage
• Baked Ham with Brown Sugar Glaze
• Easy Hamburger Soup
• Sausage Quiche Made with Homemade Turkey Sausage
• The Best Chicken and Sausage Gumbo

I hope you love this Pan Seared Salmon Recipe with Puréed White Beans and Sautéed Kale! It’s flavorful, nutritious, and easy to make. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan