Restaurant-Style Pan Seared Salmon

Tested & Perfected Recipes

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

how to make pan-seared salmon

Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast — 15 minutes start to finish — it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe, and it’s easy to master at home.

What You’ll Need To Make Pan Seared Salmon
how to make pan-seared salmon

The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.

How To Make Pan Seared Salmon

Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt!

how to make pan-seared salmon

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.

how to make pan-seared salmon

Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

how to make pan-seared salmon

Transfer to a platter and serve. Enjoy!

how to make pan-seared salmon

More Salmon Recipes

Restaurant-Style Pan-Seared Salmon

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

Servings: 4
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) salmon fillets, 1-1/4 in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)

Instructions

  1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 384
  • Fat: 26 g
  • Saturated fat: 6 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 35 g
  • Sodium: 336 mg
  • Cholesterol: 94 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I was skeptical at the simplicity of this recipe. Followed it to a T and it was fricken amazing!
    Best I have had. sooooooo easy!!!!
    Glad I found this.
    Cheers!

    • — Tim on August 10, 2020
    • Reply
  • Followed the recipe to a T and it was quite flawless. Thank you so much Jenn!

    • — Brady on August 8, 2020
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  • Wow!!!!! I came across your blog through a post from Tasty, “25 genius hacks.” They featured your technique of cooking salmon starting with the skin-side up which piqued my interest. We eat salmon once a week, and I tried everything, seasoning, marinating, then baking it, or pan fry skin side down first of course. The salmon was “generic,” at best. Then I tried your recipe, and it led to an amazing salmon, and it has brought on my obsession with your blog. I’ve made something from your blog every week in the past month, and I have learned so much! The moroccan and margarita lime chicken breast are a huge hit at our house! I never thought to tenderize chicken breast and eliminate acidic juices from the marinade. I am so impressed that chicken breast can be juicy and flavorful, even the leftovers are still juicy! Your pecan chocolate chip blondies were also a sensation! I made your sauteed tomato with zucchini, and honey chipotle broccoli side dishes (both consumed in 5 minutes)…..with lots of mmmmmm! I love your version of chipotle’s inspired salad dressing! The blackened tilapia was amazing too! Tonight, I will attempt your pollo alla brassa dish, the chicken is marinating in the refrigerator as I type this review! I am ordering your cookbook. Thank you Jenn for sharing your culinary skills and talent with us, there are lots of food bloggers, however yours is in a league of its own!

    • — Bessie on August 1, 2020
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    • ❤️

      • — Jenn on August 2, 2020
      • Reply
  • Loved this recipe! Made the most delicious pan seared salmon! I used grapeseed oil and it was delicious. I can never go wrong with one of your recipes.

    • — Naya on July 25, 2020
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  • Jenn, Jenn, Jenn…I Google’d “Pan seared salmon” and saw the five stars, so clicked on it and of course it was you. I make so many of your recipes I wasn’t surprised at all. I was, however, surprised when my salmon turned out better than what I get in a restaurant. Now, it may be that I’m not going to good restaurants, but this fish was so delicious I kept walking past the leftovers and pulling more for my mouth. There’s some still in the kitchen and I’m betting it’s gone before the night’s up. Thank you so much for your recipes! You’ve saved me time and time again…

    • — Daffydil on July 21, 2020
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    • 🙂 Glad you enjoyed!

      • — Jenn on July 22, 2020
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  • I made this the other night with a tomato basil relish – so delicious – I never have been able to cook a salmon so tender! Will be repeating!

    • — Anna on July 12, 2020
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  • Just made this per the recipe and it was awesome! My wife who does not particularly care for fish loved this recipe as well. I will throw in some 411 about the skin. Fried salmon skin is really good also. So, when you are done cooking the fish turn it onto its side, and the skin will pull right off in one piece. Put it back in the skillet and fry both sides until crispy and enjoy.

    • — Robert on July 8, 2020
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  • Hi Jenn! I made this recipe last night and it was absolutely divine. It’s been years since I cooked salmon – I think my last try turned out a bit messy and put me off a bit. So I was happy to find a super simple yet delicious method. I paired the salmon with a medley of roasted broccoli, potatoes, and grape tomatoes. It was the perfect dinner. Keep up the good work on these recipes!

    • — Kimberly on June 19, 2020
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  • Hi Jen,
    I have made this salmon recipe many times and we love it! Would a cast iron pan work as well or should I use a non stick? Just wondering what your thoughts are on the subject and if there really is much of a difference.
    Thank you.
    Jan…🇨🇦

    • — Jan Painter on June 6, 2020
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    • So glad you like it, Jan! A cast iron will also work really nicely here, so you can go either way. 🙂

      • — Jenn on June 6, 2020
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      • We use a 12 inch “The Rock” by Starfrit. Non-stick with qualities of a cast iron. Canadian Tire is cheaper than Bed Bath & Beyond.
        BTW Jenn… Salmon as good as we ever had in any restaurant anywhere! Thank you!!

        • — Mitch on July 13, 2020
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  • Absolutely delicious! I had mine with fresh lemon juice squeezed over it. Great recipe!

    • — Julie C. on May 29, 2020
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  • I prefer the salmon cooked through- almost well done. Can I still acheive this on the stove top or will I also need to pop in the oven to finish cooking?

    • — Sara R. on May 26, 2020
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    • Hi Sara, you can finish this off in the oven, but the stove will also work. I’d just lower the heat after searing it so it cooks through without the outside burning. Hope you enjoy!

      • — Jenn on May 26, 2020
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  • absolutely marvelous, or maaarrrvelooous. One of the best, now I’m going to try the other salmon recipes.

    • — Rita Clayton on May 16, 2020
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  • PERFECT. So simple and ohhhhhh so good. Thank you!

    • — Hana on May 12, 2020
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  • Best salmon I’ve ever made. Absolutely perfect.

    • — Rebecca Kurzendoerfer on May 6, 2020
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  • It was just delicious and perfect. I appreciated the sizing so I cut mine in half like yours. I also used lemon pepper and fresh lemon juice for seasoning. No butter, just the virgin olive oil.
    Knowing how long to cook them is critically helpful. The salmon was beautiful to see and absolutely delicious. Thank you so much.

    • — Michele on April 30, 2020
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  • I tried the pan seared salmon yesterday. It was absolutely delicious! I typically bake my salmon at 350 degrees for about 10 minutes. Never again….the pan seared salmon is the way I’ll go from this point on.

    • — Dr. M. Lee on April 30, 2020
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  • Best salmon ever!! I’ve tried so many different recipes but this by far was the easiest & the most flavorful! Thank you!!

    • — Darla on April 27, 2020
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  • Love how simple and quick this preparation is. So wonderful to make during a busy workweek. Thank you! I paired it with a yogurt sauce with shallots, garlic and dill. Yum!

    • — Laura Adams on April 22, 2020
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  • I have 4 ounce fillets. How long would you recommend cooking them? Thank you in advance Chef!

    • — Joanna on April 14, 2020
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    • Hi Joanna, It really depends upon the thickness. I’d start with 3 1/2 minutes per side.

      • — Jenn on April 14, 2020
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      • They’re 1-1/4 inch thick. I cooked them for 3 1/2 minutes per side and they were perfect!

        • — Joanna on April 14, 2020
        • Reply
        • 👍

          • — Jenn on April 14, 2020
          • Reply
      • This was quick and delicious! I did add a 1/2 tablespoon of butter to the oil and since we are garlic lovers, sprinkled garlic powder along with salt & pepper. Will definitely make again. Might have hubby put it in the smoker too.

        • — Torrye on April 22, 2020
        • Reply
  • Excellent – and quick and easy. Thank you for the post.

    • — Jan on April 5, 2020
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    • This recipe is spot-on, as all your recipes seem to be! Thank you for making a classic easy and accessible for all.
      And I applaud your high-road response to an unnecessarily rude poster! 😆

      • — Karen on April 30, 2020
      • Reply
      • Glad you enjoyed it! ❤️

        • — Jenn on May 1, 2020
        • Reply
  • This is, hands down, our favorite way to make salmon. Crunchy crust, moist inside, just salt, pepper and oil-perfect every time!

    • — Sue M. on January 30, 2020
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  • In the recipe it says skin side up but your pictures show skin side down to begin with… I am assuming you meant skin side down first. Other than that this is perfect!

    • — Aaron on January 29, 2020
    • Reply
    • Hi Aaron, perhaps it looks that way in the picture, but the first pic of the salmon in the pan does show the skin side up. Sorry if it’s not clear!

      • — Jenn on January 29, 2020
      • Reply
      • Is it skin side up first, or skin side down first?

        • — Niki on February 18, 2020
        • Reply
        • Hi Niki, It’s skin side up first. Enjoy!

          • — Jenn on February 18, 2020
          • Reply
          • Can I marinate the salmon before cooking it? And for a large (0.8lb) fillet would you recommend cutting it in half?

            • — Lindsay Hamilton on May 23, 2020
          • Hi Lindsay, I think it would be fine to marinate the salmon as long as the marinade doesn’t have anything sweet like sugar or syrup as it will burn when you sear it. And no need to cut the fillet in half if you feel like you’d be able to flip it in the pan. If you think that might be a challenge, then feel free to cut it in half. Hope that helps!

            • — Jenn on May 25, 2020
  • I’ve been using this recipe/technique for probably a couple of years now (or close to it, once I found this one I stopped looking!) I love it, it is my go-to for a quick dinner and it couldn’t be more delicious. I consider myself to be “ok” in the kitchen, but I have always been a bit shy with cooking whole pieces of fish on the stove. This recipe makes it so easy to have confidence!

    • — Meg on January 26, 2020
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  • Very simple and very tasty. Made a nice dinner for my wife and myself! I used M Salt – a spice blend.

    • — KP on January 23, 2020
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  • Wow! I’m so happy that I stumbled upon your site. While I love to cook and also love salmon, it’s something that never worked out from my kitchen. (My husband makes a fabulous cedar-planked version on the grill, but that isn’t always an option.) This technique worked like magic. The skinless side has a fabulous, crisp finish and, after turning, it cooked to a nice medium throughout, not the leathery consistency that I usually serve. I used a well-seasoned cast iron pan. I’ve cooked it twice in three weeks with great results. Thank you!!! I can’t wait to try other techniques and recipes.

    • — Jill T on January 18, 2020
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    • I am cooking this tonight, try her Beef Stew it is to die for!! Have it it multiple times. 🙂

      • — Candy on January 22, 2020
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  • Perfect.

    • — Kay on December 17, 2019
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  • Fabulous! Oh how I wish I had tried this sooner! So easy yet so delicious!

    • — Heidi W. on December 17, 2019
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  • Love this recipe…..so easy and fool proof!

    • — Margaret Block on December 4, 2019
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  • Thanks! I always wondered how to make salmon this way.

    • — Angela Singh on November 12, 2019
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  • Great recipe. Simple, straight forward, and delicious!

    • — Bryant Morrison on October 16, 2019
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  • I made this recipe last night and it turned out perfect. Thank you for all the tips. I’ve never been confident cooking salmon. This was so easy and my husband loved it!

    • — Sandy Holswade on October 3, 2019
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  • Magnificent!!!

    • — joanne on September 22, 2019
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  • I made this salad along with your Panzanella Salad. Both were delicious! I love your website and cookbook! Thanks, Jenn!

    • — Colette Dryden on September 16, 2019
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  • Quick, easy, and perfect!

    I served it up with a side of peas & carrots for dinner; my wife and I enjoyed it thoroughly!

    • — Michael L Hoenig on September 5, 2019
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  • Perfect every time! Simple and delicious – our favorite way to have salmon on salad.

    • — Kate Taylor on July 29, 2019
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  • Thanks Jen for thé awesome technique! It’s my first time cooking filets like this & they were perfectly crispy skin & tender inside. Mine were thicker so ended up doing extra 2 min each side but absolutely moist & not overdone.
    I’ve made a few of your recipes and they’ve all turned out fantastically! You’ve really inspired me to try new recipes & ideas!

    • — Pam on June 28, 2019
    • Reply
  • This is hands-down my FAVORITE salmon recipe. I just can’t believe how amazing my salmon always tastes and all I need are 4 ingredients total (salmon, olive oil, sea salt & pepper)! I’m afraid to share the recipe with others because they will want me to make it ALL the time (my little secret for now, hahaha)! Thanks a bunch because I always wanted to know how the resorts perfected my salmon with very little ingredients, I know now!

    • — Melissa DeHart on June 9, 2019
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  • Always wanted to know how to get crispy skinned salmon, this is the recipe, terrific! Just be sure the pan is hot prior to adding fish or fish will stick. I used well seasoned cast iron

    • — Susan on April 11, 2019
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  • Love the simplicity of this meal. Easy to make & so tasty!

    • — Jodi Rodman on April 11, 2019
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  • I am usually impatient & flip my fish & meat too quickly & it never turns out very well. I followed your recipe for the pan seared salmon & was amazed how crispy & good it turned out! A little patience goes along way! Thanks for the recipe!

    • — Joan Doyle on April 11, 2019
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  • I made the salmon for dinner tonight with the intention of eating half of piece. I could not stop myself from finishing the whole thing. It was absolutely delicious 😋. I used honey mustard and added extra honey; warmed them up in the microwave and drizzled it over the salmon. My husband thoroughly enjoyed it. I squeezed some fresh lemon and drizzled honey on my piece. Fabulous!!!

    Thank you for another winning recipe.

    • — Anna B. on April 6, 2019
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  • Tried this for the first time tonight and it was SO easy and SO delicious! Will definitely be a weekly staple in my house

    • — Rana on March 10, 2019
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  • This recipe is amazing! It has taught me to recreate my favorite way to eat salmon in my own home. It was a huge hit with my whole family. Thank you!

    • — MamaC on December 20, 2018
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  • This recipe saw me through my first attempt at a salmon dinner. I paired it with lightly steamed broccoli crowns and oven baked potatoes. (I’m just learning my way around the kitchen..I’m still just astonished when when every thing can hit the plates at the same time..it’s magic lol). I started out a little bit nervous as salmon is one of my fiancée’s favorites and I was cooking it at his request. We both agree…it turned out amazing! Thank you SO much!

    • — Lisa on November 6, 2018
    • Reply
  • I have been preparing our weekly salmon recipe using the convection broil feature on my oven. The salmon is seasoned and in an oiled Pyrex dish. But we’ve recently been buying two dinners worth of wild salmon from our farmer’s market provider. For the second dinner this week, I decided to your restaurant approach. I used my recently acquired carbon steel skillet which performed beautifully. I followed the skin side up starting point and then turned it over at medium with skin side down. It still seemed a little underdone so I stuck it into an already hot 350 degrees oven for 10-15 minutest.
    In a professional kitchen, would they then stick the skillet in a 500 degree broiler to finish it?
    Your recipe will be part of my repertoire. Thanks!

    • — boomerangkitchen.blogspot.com on October 21, 2018
    • Reply
    • Hi, I think that professional chefs would generally finish it off in the oven. The temp may be a bit higher than 350 degrees, but it’s not likely that they’d broil it.

      • — Jenn on October 24, 2018
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  • If the skin is removed at the fish market, do you still follow the directions as shown for fish with skin on????

    • — Sheila on October 11, 2018
    • Reply
    • Hi Sheila, Yes cooking process would be the same. Enjoy!

      • — Jenn on October 12, 2018
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  • This simple way of cooking salmon produces a crisp, tasty skin and a silky, moist interior. Because I use frozen salmon, I dry the salmon steaks thoroughly with a paper towel before popping them into the skillet.

    • — Ruth on October 4, 2018
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  • Delicious and simple. I love this salmon, easy and healthy weeknight meal! Thanks Jenn!

    • — Sue Morgan on October 4, 2018
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  • So easy and definitely makes for fancy dinner!

    • — Keisi on October 4, 2018
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  • I have tried SO many different ways to cook salmon, and have had SO many failures. I am throwing out all my other recipes, and only using yours from now on. I did use a cast iron skillet (my grandmothers- so it is perfectly seasoned) and the skin was deliciously crispy. I really appreciate your simple recipes like this that provide more of a technique, and I can file under quick, healthy, and easy! If you have any tips for how to cook frozen salmon that I forget to thaw, I’d love to hear them!!

    • — Lindsay on October 3, 2018
    • Reply
    • So glad you have finally had success with salmon, Lindsay! 🙂 I’ve never cooked salmon from frozen, so I can’t speak from experience, but this may help.

      • — Jenn on October 3, 2018
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  • Easy, elegant and delicious!

    • — Maria on August 27, 2018
    • Reply
  • I am trying to add more fish to my diet and have used this recipe a couple of times now. It is so easy and delicious! It is one of my family’s favorites

  • I’ve been wanting to try this since you published it Jenn. My grocery sells the same portions in your picture. Tonight was the night. Another winner… imagine that! Lol! My wife said, “it was sooo delicious! A thin crispy outside and a moist and tender inside!” I smiled to myself because it’s practically word-for-word your description. Of course, as always, I said this is another recipe from Jenn Segal and her website.

    Btw…. your cookbook is wonderful, Jenn. Great job putting it together.

    • So happy you’re enjoying all the recipes, Frank! 😊

  • Wonderful~
    Thanks Jenn, without you, I won’t have such a nice breakfast!

    • Jenn, if the filets you get are thinner and wider, how would you recommend adjusting the cook time? I have made this before and LOVE it but my filets this time are not as thick as yours (and as I have used previously). Thanks!

      • — Jeanne on June 30, 2019
      • Reply
      • Hi Jeanne, if they’re a bit thinner, I’d just cut the cooking time back a little (hard to say how much without seeing the fillets, but just keep a close eye on them).

        • — Jenn on July 1, 2019
        • Reply
  • Hello! Does the salmon have to have the skin? I only have skinless…..thank you!

    • No, Alice, it’s perfectly fine if the salmon doesn’t have skin – enjoy!

  • This is the best way to prepare salmon that I’ve found thus far. Crispy exterior with meat that literally melts in the mouth. Amazing!

  • Five Stars! Simply delicious.

  • Way too rich for me. It’s essentially frying the meat of the salmon in oil, and the two together is just too much for me. (I’m obviously in the minority though.) I might try it again but skin side down, maybe pop it in the broiler at the end to brown it up.

    • Umm.. are you sure? When the pan-fried surface touches the water, it would immediately lose its crispy taste. Even it’s only a few seconds.
      Try this with little to no oil. I tried this before, the fish won’t go black or overcooked! Maybe put it on a paper and absorb some of the oils?

  • Made this over the weekend with Salmon portions since they are easier to flip. The timing was spot on and the prep so easy. I’m going to do it again with some spicier toppings.

  • Salmon can be a bit pricey for our budget and I was afraid to buy it in case it didn’t turn out. Your recipe made it sound so simple that I gave it a try – and perfection! Thank you! I am eagerly awaiting for your cookbook to arrive.

  • Awesome and so easy. My new way of cooking salmon. Thank you!!

  • Followed this recipe to a T, and it turned out perfect! So much flavor with simple preparation, a crisp exterior and tender inside. Wouldn’t change a thing!

  • Simplicity at its best! Recipe always turns out exemplary results as written. Cooking time may need to be adjusted if the filets are very thick.

  • This is my new go-to for cooking salmon on the stove. So simple and tastes great! Easy to dress up with what you have on hand like the teriyaki glaze I had or make a quick packaged hollandaise sauce.

  • Jenn’s recipes are always NO FAIL.
    We purchased salmon from our local fish market and cooked it exactly as stated. It was delicious!
    Our side dish was noodles with Jenn’s Peanut Sauce and fresh sauteed vegetables.

    • Interesting how some combinations sound delicious as soon as you read them. Noodles in peanut sauce as a side sounds perfect.

  • Love this- 5 Star!
    I’m always so reluctant to cook salmon but this was fabulous! Very easy & delicious.
    Who knew??
    Thank you

    • — Cheryl Walunas
    • Reply
  • Wow! Using your technique made all the difference in the taste and texture of my weekly pan fried salmon!!! Thanks sooo much!

    • — Wendy Montemayor
    • Reply
  • This salmon was a winner! It looked just like the picture, great texture, and tasted excellent. I made for Valentine’s Day with a side of watercress salad with warm vinaigrette followed by a couple good cheeses and choc covered strawberries. Such an easy, fast and delicious meal. My husband who used to not be fond of salmon loved it. I also like the pecan panko crusted salmon from this site and epicurious glazed grilled salmon but I think I will now often opt for this for ease and elegance.

  • After seeing this recipe featured last week, I couldn’t stop thinking about salmon. I made it a few days later for home date night, with the rice pilaf in the same blog and the lemon pudding cakes. We love salmon and this was a super fast and tasty way to prepare it. Love your recipes!

  • Hi Jenn,
    Thanks for this – I love salmon but getting a great outcome at home isn’t always a guarantee. Question for you, what changes if any should I make if I have salmon with no skin? Thanks!

    • Hi Janet, no changes necessary — I use salmon with the skin removed for this. Hope you enjoy!

  • We don’t have a non stick pan for the restaurant style salmon. What would you change in using our all clad pan?

    • Hi Carl, It’s perfectly fine to use stainless steel; nonstick just offers a little insurance that the salmon will release easily.

  • Perfection! I like Salmon very much but hate making it at home because its too dry, and the albumin always always comes out in a nasty goo that I cant even wipe off. Really gross!! I have tried this twice already and its just perfect. No albumin!! Who knew it was this easy! Thank you, thank you, thank you!!

  • Well, that was absolutely delicious and QUICK. Had it with steamed green beans and Tilda rice pilau. Dinner on the table in 20 minutes. Fish cooked to perfection.
    Thanks again Jen
    Marjory in Toronto

  • This is excellent. I always drizzle with fresh lemon prior to cooking and again after.
    Do people eat the crispy fish skin? I never have, usually take it off the skin right on the grill, I did taste it this time , and found it to be excellent!

    • Glad you liked it, Karen! And while some people may be turned off by eating the skin (my family prefers it without), it does have a wonderful crispy texture.

  • Alaska variation: leave skin on. Fry skin side down until crinkly black. Without touching the fish, stick frying pan under broiler for a couple of minutes. Judge broiler time to achieve internal temp to suit, from rare on up Fish that has been frozen can be eaten rare or raw but if never-frozen needs to be fully cooked. In this version the skin is like crackling and can be considered the best part.

  • Many times when I purchase salmon, one end is much thinner than the other. Do you adjust any cooking times or tuck the thinner end of the salmon in? Any tips would be appreciated. Thanks!

    • Yes, that is typical Lynn. I don’t bother doing anything special – I actually love how the thin end gets nice and crispy, especially when prepared this way.

  • Eight minutes is far too long in a hot pan! I cook salmon fillets in butter at medium heat for 2 minutes on the presentation side, flip and cook a further 3 minutes, then rest in a 55 C oven for 4 – minutes.

    • Hi Brian, I find this technique works well for me. Glad you have one that works well for you too! (I guess there are many ways to “skin a cat.”) 🙂

      • I made this last night and it was perfect! I sliced a one lb piece of salmon into 4ths, like your picture. The very thickest piece seemed to need a few extra minutes as I could see the fish cook (turn lighter in color on the sides), and one area did not look done. When we ate all 4 pieces (just my husband and I) lol, they were crisp on top, and very moist inside, even the one that had additional cooking time! Thank you so much for blessing me with your recipes. I really need more low carb and easy recipes that actually taste good. Your recipes have never failed me! And here is a blessing for you.. Numbers 6:22-27, Jeremiah 31:31-34, Isaiah all chapter 53..♡♡

      • I think maybe Brian’s problem is the butter burning and turning black. 8 mins in a hot pan is too much for butter, not salmon. With oil the dish should be perfect. I cooked at Aquavit- lots of Salmon.

        • I agree that butter shouldn’t be used as the main fat in the pan. Your recipe is perfect the way it is with oil, and if one likes buttery taste, melt a thin slice on top of the finished fillets. All I add to your perfection is a wedge of lemon on the side so people can choose whether they want to add that or not.

          • WOW. Loved this recipe! Simple, yet best fish recipe I’ve found. We used steelhead trout, and paired with roasted butternut squash and green salad. Might try with halibut next time. I think the secret was the cooking time. Seasoned perfectly and done to a crisp perfection yet so tender on the inside.

            • — David from Penticton on November 29, 2019

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