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Pan Seared Salmon

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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.

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

  1. Pat salmon fillets very dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil (or oil + butter) in a heavy skillet over medium-high heat until shimmering.
  3. Place salmon skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to prevent curling.
  4. Cook undisturbed for 5–7 minutes until the skin is crispy and the salmon is mostly opaque.
  5. Flip and cook the flesh side for 1–3 minutes, just until salmon flakes easily with a fork.
  6. 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

Find it online: https://thefamilycooking.com/pan-seared-salmon/