Why You’ll Love This Recipe
Pan seared salmon is fast, flavorful, and delivers a perfect contrast of textures—crisp, golden-brown skin and buttery, moist flesh. You don’t need complicated ingredients or techniques to make this impressive dish. Plus, it pairs beautifully with a wide variety of sides, sauces, and garnishes, making it a versatile centerpiece for any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on preferred)
- Salt
- Black pepper
- Olive oil or a mix of olive oil and butter
- Lemon wedges (for serving)
- Optional: garlic cloves, fresh herbs (like thyme or rosemary) for aromatics
Directions
- Pat salmon fillets very dry with paper towels. Season both sides generously with salt and black pepper.
- Heat olive oil (or oil + butter) in a heavy skillet over medium-high heat until shimmering.
- Place salmon fillets skin-side down in the pan. Press gently with a spatula for the first 10–15 seconds to prevent curling.
- Cook undisturbed for 5–7 minutes, depending on thickness, until the skin is crisp and the salmon is mostly opaque.
- Flip and cook the flesh side for 1–3 more minutes, just until the salmon is cooked through and flakes easily with a fork.
- Remove from heat and rest briefly. Serve with lemon wedges and optional fresh herbs or garlic-infused oil from the pan.
Servings and timing
This recipe serves 2 to 4.
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: 15 minutes
Variations
- Garlic butter salmon: Add minced garlic and a pat of butter to the pan during the last 2 minutes of cooking.
- Herb-crusted: Press chopped herbs like dill, parsley, or thyme into the flesh side before searing.
- Spicy version: Rub with a blend of cayenne, smoked paprika, and chili powder.
- Citrus glaze: Deglaze the pan with orange juice and honey after cooking for a quick sauce.
- Asian-inspired: Add soy sauce and a splash of sesame oil to the pan before flipping the salmon.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat or in a 300°F (150°C) oven until heated through.
Avoid microwaving if possible, as it can dry out the fish and soften the crispy skin.
Leftover salmon is excellent in salads, wraps, or grain bowls.
FAQs
Do I need to use skin-on salmon?
Yes, skin-on is preferred for this method—it helps hold the fish together and gets beautifully crispy.
How do I prevent salmon from sticking?
Use a well-oiled, preheated pan and don’t move the salmon once it’s in the skillet until it naturally releases.
How do I know when salmon is done?
It should flake easily with a fork and reach an internal temperature of 125–130°F (52–54°C) for medium.
Can I use frozen salmon?
Yes, but make sure it’s completely thawed and patted dry before cooking.
What kind of pan is best?
A heavy-bottomed stainless steel or cast-iron skillet is ideal for even heat and great sear.
Can I cook salmon without flipping?
Yes, you can cook skin-side down only, covering the pan to help steam the top. This results in very tender flesh with extra crispy skin.
What oil should I use?
Use a high smoke-point oil like olive oil, avocado oil, or vegetable oil for best results.
How do I keep the salmon from drying out?
Don’t overcook it. Remove from the heat as soon as the salmon flakes easily and is slightly translucent in the center—it will finish cooking as it rests.
Should I season the salmon in advance?
Season right before cooking to draw out less moisture and preserve a crispy crust.
What goes well with pan seared salmon?
Try it with roasted vegetables, rice, quinoa, mashed potatoes, or a fresh green salad.
Conclusion
Pan Seared Salmon is a beautifully simple recipe that delivers maximum flavor and texture with minimal ingredients. In just a few minutes, you’ll have perfectly crisp skin and tender, flaky salmon that’s versatile enough for any meal. Whether dressed up with sauces or served simply with lemon, this classic preparation never fails to impress.
PrintPan Seared Salmon
Pan Seared Salmon is a quick and elegant recipe that yields perfectly crispy skin and tender, flaky salmon in under 15 minutes. This stovetop method is easy, flavorful, and versatile enough for weeknights or special occasions.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Total Time: 15 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
Ingredients
- 2–4 salmon fillets (skin-on preferred)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or a mix of olive oil and butter
- 1 lemon, cut into wedges (for serving)
- Optional: 2 garlic cloves, smashed
- Optional: fresh herbs like thyme or rosemary
Instructions
- Pat salmon fillets very dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil (or oil + butter) in a heavy skillet over medium-high heat until shimmering.
- Place salmon skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to prevent curling.
- Cook undisturbed for 5–7 minutes until the skin is crispy and the salmon is mostly opaque.
- Flip and cook the flesh side for 1–3 minutes, just until salmon flakes easily with a fork.
- Remove from heat, rest briefly, and serve with lemon wedges and optional herbs or garlic oil from the pan.
Notes
- Skin-on salmon works best for crispy results.
- Don’t move the salmon once placed in the pan—it will release naturally when ready to flip.
- Use a heavy skillet like stainless steel or cast iron for even searing.
- For garlic butter flavor, add butter and garlic in the last 2 minutes of cooking.
- Leftovers can be enjoyed cold in salads, wraps, or bowls.
Nutrition
- Serving Size: 1 fillet (based on 4 servings)
- Calories: 310
- Sugar: 0g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
