There’s something magical about perfectly cooked pan seared salmon. This recipe delivers a crisp, golden-brown crust with a tender, flaky interior using simple ingredients and techniques. It’s a quick, impressive meal perfect for any night.
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Why You’ll Love This Pan Seared Salmon
- Fast & simple: Ready in under 20 minutes with minimal cleanup.
- Crisp & tender: Golden crust gives way to moist, flaky flesh.
- Versatile base: Perfect with just lemon or your favorite glaze.
- Fancy but easy: Impress guests with minimal effort.
Ingredients & Tools
- 2 salmon fillets (about 150-180 g each), skin-on or skinless
- 1 tbsp high-smoke-point oil (avocado, grapeseed, or refined olive oil)
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, lightly smashed (optional)
- 2 sprigs fresh thyme or rosemary (optional)
- 1 lemon, cut into wedges for serving
Tools: A heavy-bottomed skillet (cast iron or stainless steel are ideal), fish spatula or flexible turner, paper towels, and a small bowl for the optional sauce.
Notes: Use bright, firm, fresh-smelling salmon and a heavy pan for even searing.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 26 g |
| Carbs: | 2 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Pat your salmon DRY. This is the single most important step for getting a crispy crust, not a steamed one. Use paper towels and really press down to absorb all the surface moisture on both sides of the fillet.
- Bring the salmon to room temperature. Taking the chill off the fish for about 15 minutes before cooking helps it cook more evenly from edge to center, preventing an overcooked exterior and a cold, undercooked middle.
- Choose your pan wisely. A heavy-bottomed skillet like cast iron or tri-ply stainless steel is your best friend here. It holds heat brilliantly, ensuring a consistent, high sear without cold spots that can make the salmon stick or cook unevenly.
- Don’t be shy with the salt. Salmon can handle and truly benefits from a good seasoning. Kosher salt is my preference because it adheres well and provides a clean, salty flavor that enhances the fish’s natural taste without being overpowering.
How to Make Pan Seared Salmon
Step 1: Start by preparing your salmon fillets. Unwrap them and place them on a plate lined with a few layers of paper towels. Use more paper towels to pat the fillets completely dry on all sides, including the skin if it’s on. This might seem fussy, but it’s the secret to that gorgeous, crackly sear instead of a sad, steamed surface. Once dry, season both sides generously with the kosher salt and black pepper. Let them sit at room temperature while you heat the pan.
Step 2: Place your heavy-bottomed skillet over medium-high heat and let it get properly hot. You’ll know it’s ready when a few drops of water flicked into the pan sizzle and evaporate almost instantly. Add the high-smoke-point oil and swirl it around to coat the bottom. The oil should shimmer and look fluid but not be smoking aggressively—if it’s smoking, your pan is too hot.
Step 3: Carefully place the salmon fillets in the hot pan, skin-side down if they have skin, or presentation-side down if they are skinless. You should hear a confident, immediate sizzle. Now, this is crucial: do not move them! Resist the urge to poke or peek for a full 3 to 4 minutes. This allows a solid crust to form, which will naturally release the fish from the pan when it’s ready.
Step 4: After the initial sear, you can gently lift a corner with your spatula to check the color. You’re looking for a deep, golden-brown crust. Now, if you’re using the optional aromatics, add the butter, smashed garlic, and herb sprigs to the pan. The butter will melt and foam. As it does, tilt the pan slightly and use a spoon to baste the top of the salmon continuously with the hot, fragrant butter for about 1-2 minutes. This cooks the top side gently and infuses it with incredible flavor.
Step 5: For medium-rare to medium salmon, you can flip the fillets and cook for just another 30-60 seconds on the second side. For well-done, cook for 2-3 minutes. A good rule of thumb is to cook for about 4-5 minutes total per 1 cm of thickness. The salmon is done when it feels firm to the touch and flakes easily with a fork at its thickest part.
Step 6: Immediately transfer the salmon to a warm plate to rest for a couple of minutes. This allows the juices to redistribute throughout the fillet, ensuring every single bite is moist and flavorful. Squeeze a fresh lemon wedge over the top right before serving. If you made the butter sauce, you can drizzle a little of that over the fish as well for an extra layer of richness.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 2 days.
- Freezer: Wrap tightly and freeze up to 1 month.
- Reviving: Reheat gently in a skillet or oven to retain moisture.
Serving Suggestions
Complementary Dishes
- Garlicky Sautéed Spinach — The slight bitterness of the greens cuts through the richness of the salmon beautifully, and it cooks in the same pan after the fish is done, soaking up all the delicious leftover bits.
- Lemon Herb Quinoa — A light, fluffy bed of quinoa with a bright, citrusy note complements the salmon without overpowering it, making for a well-balanced and satisfying meal.
- Roasted Asparagus — There’s a classic pairing for a reason; the earthy, slightly charred flavor of asparagus is a perfect textural and flavor match for the crispy-skinned fish.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and notes of citrus and grass are a classic pairing that cleanses the palate and highlights the salmon’s delicate flavor.
- A Light Pinot Noir — If you prefer red, a light-bodied, low-tannin Pinot Noir with red fruit notes won’t overwhelm the fish and can stand up to the savory, buttery elements.
- Sparkling Water with Lemon — A non-alcoholic option that provides a refreshing, bubbly contrast and the citrus echo from the lemon wedge served with the fish.
Something Sweet
- Lemon Sorbet — A clean, sharp, and refreshing palate-cleanser that continues the citrus theme of the main course in a light and elegant way.
- Berry Crumble — The warm, tart berries and buttery, oat-y topping feel comforting and homey, providing a lovely, fruity finish to the meal.
- Dark Chocolate Pots de Crème — A rich, silky, and deeply chocolate dessert that offers a decadent contrast to the light and savory main course.
Top Mistakes to Avoid
- Mistake: Using a cold or non-stick pan. A pan that isn’t hot enough will steam the salmon instead of searing it, resulting in a rubbery texture and pale color. Non-stick pans often can’t handle the high heat needed for a proper sear.
- Mistake: Moving the salmon too soon. I’ve messed this up before too… the second you hear that sizzle, you want to check it. But patience is key! Let the crust form; the fish will tell you when it’s ready to be moved by releasing easily from the pan.
- Mistake: Overcooking the salmon. Salmon continues to cook after it’s off the heat (carryover cooking), so it’s better to pull it off when it’s just slightly under your desired doneness. Overcooked salmon becomes dry and chalky.
- Mistake: Not drying the surface thoroughly. Any residual moisture on the fish will create steam in the pan, which is the enemy of a crispy sear. Be diligent with those paper towels!
Expert Tips
- Tip: Use the “press test” for doneness. Gently press the top of the salmon with your finger or the back of a spoon. If it feels soft and squishy, it’s rare. A little springback indicates medium. If it’s very firm, it’s well-done. This is more reliable than just timing.
- Tip: Finish with a flaky sea salt. After cooking, sprinkle a tiny pinch of a high-quality flaky sea salt like Maldon over the top. The delicate crystals provide little bursts of salinity and a delightful crunch that elevates the final dish.
- Tip: Create a simple pan sauce. After removing the salmon, add another knob of butter, a extra squeeze of lemon juice, and a tablespoon of capers or chopped fresh herbs to the pan. Swirl it around, let it bubble, and pour it over the fish for an instant restaurant-worthy sauce.
- Tip: Score the skin. If you’re cooking skin-on fillets, use a very sharp knife to make a few shallow slashes through the skin (but not into the flesh) before seasoning. This helps prevent the skin from curling up in the pan and allows the fat to render more effectively.
FAQs
Should I cook salmon with the skin on or off?
Honestly, I recommend skin-on for pan-searing, even if you don’t plan on eating it. The crispy skin acts as a protective barrier, helping the flesh cook more evenly and stay incredibly moist. It also adds fantastic textural contrast. If you really don’t want the skin, you can certainly cook skinless fillets—just be a little more gentle when flipping, as they can be more fragile.
How do I know when the salmon is cooked perfectly?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet: 45°C (115°F) for rare, 50°C (120°F) for medium-rare, 55°C (130°F) for medium, and 60°C (140°F) for well-done. Without a thermometer, look for the flesh to be opaque and to flake easily when gently pressed with a fork. Remember, it will continue to cook a bit after you take it out of the pan!
Why did my salmon stick to the pan?
This usually boils down to one of three things: the pan wasn’t hot enough before adding the oil and fish, the fish wasn’t patted completely dry, or you tried to move it too early. A properly heated pan and a dry surface create a natural non-stick effect as the proteins sear and release. If it’s sticking, just give it another 30-60 seconds—it will often release on its own.
Can I use frozen salmon for this recipe?
Absolutely, but it’s crucial to thaw it completely first. The best way is to move it from the freezer to the refrigerator the night before. Once thawed, pat it extra-dry, as frozen fish tends to release more water. Never try to sear a frozen or partially frozen fillet, as the exterior will burn while the inside remains icy.
What are some good seasoning variations?
This recipe is a perfect base for experimentation! For an Asian twist, try a glaze of soy sauce, honey, and ginger in the last minute of cooking. A Cajun or blackening spice rub will give it a bold, spicy kick. For something herby, a paste of Dijon mustard, dill, and lemon zest smeared on before cooking is divine. A little goes a long way with strong flavors.
Pan Seared Salmon
Learn how to make perfect Pan Seared Salmon with a crispy crust and tender interior in under 20 minutes. Get the easy, foolproof recipe and tips now!
Ingredients
For the Ingredients
-
2 salmon fillets (about 150-180 g each, skin-on or skinless)
-
1 tbsp high-smoke-point oil (avocado, grapeseed, or refined olive oil)
-
1 tbsp unsalted butter
-
1/2 tsp kosher salt (plus more to taste)
-
1/4 tsp freshly ground black pepper
-
2 cloves garlic (lightly smashed (optional))
-
2 sprigs fresh thyme or rosemary (optional)
-
1 lemon (cut into wedges for serving)
Instructions
-
Start by preparing your salmon fillets. Unwrap them and place them on a plate lined with a few layers of paper towels. Use more paper towels to pat the fillets completely dry on all sides, including the skin if it’s on. This might seem fussy, but it’s the secret to that gorgeous, crackly sear instead of a sad, steamed surface. Once dry, season both sides generously with the kosher salt and black pepper. Let them sit at room temperature while you heat the pan.01
-
Place your heavy-bottomed skillet over medium-high heat and let it get properly hot. You’ll know it’s ready when a few drops of water flicked into the pan sizzle and evaporate almost instantly. Add the high-smoke-point oil and swirl it around to coat the bottom. The oil should shimmer and look fluid but not be smoking aggressively—if it’s smoking, your pan is too hot.02
-
Carefully place the salmon fillets in the hot pan, skin-side down if they have skin, or presentation-side down if they are skinless. You should hear a confident, immediate sizzle. Now, this is crucial: do not move them! Resist the urge to poke or peek for a full 3 to 4 minutes. This allows a solid crust to form, which will naturally release the fish from the pan when it’s ready.03
-
After the initial sear, you can gently lift a corner with your spatula to check the color. You’re looking for a deep, golden-brown crust. Now, if you’re using the optional aromatics, add the butter, smashed garlic, and herb sprigs to the pan. The butter will melt and foam. As it does, tilt the pan slightly and use a spoon to baste the top of the salmon continuously with the hot, fragrant butter for about 1-2 minutes. This cooks the top side gently and infuses it with incredible flavor.04
-
For medium-rare to medium salmon, you can flip the fillets and cook for just another 30-60 seconds on the second side. For well-done, cook for 2-3 minutes. A good rule of thumb is to cook for about 4-5 minutes total per 1 cm of thickness. The salmon is done when it feels firm to the touch and flakes easily with a fork at its thickest part.05
-
Immediately transfer the salmon to a warm plate to rest for a couple of minutes. This allows the juices to redistribute throughout the fillet, ensuring every single bite is moist and flavorful. Squeeze a fresh lemon wedge over the top right before serving. If you made the butter sauce, you can drizzle a little of that over the fish as well for an extra layer of richness.06
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