Pan-Seared Ora King Salmon with Lemon-Herb Butter
Few things sell out faster in our case than Ora King salmon, and once you taste it, you'll understand why. This New Zealand aqua-cultured salmon is prized for its high fat content, buttery texture, and deep, rosy color — it's the kind of fish that makes a weeknight dinner feel like something worth slowing down for. This recipe keeps the focus where it belongs: a hot pan, a crisp skin, and a simple lemon-herb butter that lets the fish do the talking.
Why Ora King Salmon
Ora King is a single, trademarked strain of king salmon raised in the cold waters of the Marlborough Sounds. It's richer than Atlantic salmon and holds up beautifully to high-heat cooking without drying out, which makes it nearly foolproof for a home cook. Ask our seafood team for a fillet cut from the day's delivery — we're happy to portion it, remove pin bones, and talk through cook times for whatever thickness you take home.
Ingredients
4 Ora King salmon fillets, skin on (about 6 oz. each)
Kosher salt and freshly cracked black pepper
2 tbsp neutral oil (grapeseed or avocado)
4 tbsp unsalted butter
2 cloves garlic, smashed
1 lemon, half juiced and half sliced
2 tbsp chopped fresh herbs (dill, chives, or parsley)
Instructions
Dry and season. Pat the salmon fillets completely dry with a paper towel — this is the secret to crisp skin. Season both sides generously with salt and pepper.
Heat the pan. Set a heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Add the oil and let it shimmer.
Sear skin-side down. Lay the fillets in the pan skin-side down and press gently for the first 10 seconds so the skin makes full contact. Cook undisturbed for 4–5 minutes, until the skin is deeply golden and releases easily from the pan.
Flip and finish. Flip the fillets and cook 2–3 minutes more for medium, depending on thickness. In the last minute, add the butter, garlic, and lemon slices to the pan. As the butter melts and foams, tilt the pan and spoon it over the fish repeatedly.
Rest and serve. Remove the salmon to a plate, squeeze fresh lemon juice over the top, and scatter with chopped herbs. Let it rest for 2 minutes before serving.
Serving Suggestions
Ora King salmon pairs well with something bright to cut its richness — a simple arugula salad with shaved fennel, or roasted baby potatoes tossed in the same lemon-herb butter from the pan. If you're looking for a wine pairing, ask our team next time you're in; we usually have a crisp white or light rosé on hand that plays well with rich, fatty fish.