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Sometimes the best way to cook salmon is to keep things simple. With just a few basic ingredients, this pan-seared salmon recipe lets the natural richness and flavor of the fish really shine.
Golden and crisp on the outside and perfectly cooked in the center, this pan-seared salmon is one of my go-to recipes when I need to get dinner on the table fast. It’s elegant enough for company but takes just 15 minutes from start to finish.
The technique is the same one used in fine dining restaurants to cook everything from steak to scallops. The key is choosing the right size fillets, seasoning them well, and letting them cook undisturbed in the pan to develop a beautiful golden crust.
“Supremely simple and delicious!”
What You’ll Need to Make Pan-Seared Salmon
The ingredients are simple: salmon, olive oil, salt, and pepper. I recommend using 6-ounce salmon fillets, which are often sold already portioned at the fish counter. They’re a good size for this quick cooking method.
How to Make Pan-Seared Salmon
Season the salmon: Season the fillets with salt and a few grinds of pepper. Don’t skimp on the salt—underseasoning is one of the most common mistakes home cooks make.
Sear the salmon: Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Add the salmon, skin side up, and cook undisturbed until golden and crisp, about 4 minutes. Resist the urge to peek or move the fillets; leaving them alone is the key to developing a beautiful crust.
Flip and finish cooking: Carefully flip the fillets and reduce the heat to medium. Cook for another 4 to 5 minutes, or until done to your liking. The salmon should flake easily with a fork but still be moist in the center.
Storage & Reheating
Salmon is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in a 275°F oven, loosely covered with foil, until warmed through.
What to Serve with Pan-Seared Salmon
This salmon pairs beautifully with simple sides that won’t overpower its flavor. I love it with roasted Brussels sprouts and mashed cauliflower, but roasted asparagus, rice pilaf, or crispy roasted potatoes are also delicious options. A green salad is also a great choice for a lighter meal.
Video Tutorial
Pan-Seared Salmon (Restaurant Style)
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-oz) salmon fillets, 1¼-in (3-cm) thick (I have my fishmonger remove the skin, but it's fine to leave it on if you like)
Instructions
- Season the salmon with the salt and a few grinds of pepper.
- Heat the oil in a 12-in (30-cm) 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.
Nutrition Information
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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I used ghee instead of oil and it was great
So glad I came across your technique for pan cooked salmon! I was looking for a recipe with a nonstick pan, and most said “use a super hot cast iron pan” – I didn’t want to deal with that tonight. This came out perfect and golden. Easy clean up! I had it with some lemon orzo. Thank you!
I love this way to cook salmon. Use it all the time ❤️ Thank you
Do you think I could use sesame oil instead? Having rice and steamed veg. as sides
So glad you like it! Regarding sesame oil, it depends on the type – if you’re referring to refined sesame oil (which is light in color), that’s fine. I don’t recommend toasted sesame oil because it will burn.
I believe salmon equals boneless chicken breasts in today’s quick and easy recipes. Simple ingredients are perfect for newbies and oldies. Just looking at the picture of the ingredients (all three of them) major clue this is an easy yet professional dish. As many ways I have prepared salmon, this is one that lets the fish shine. Loved it.
Fish salt pepper, a 3 ingredient recipe. This doesn’t deserve the energy needed to store online at a data center. This is caveman fish. And who tf has a fish monger?
What a rude disrespectful person you are
Super rude comment. Clearly you came looking for a salmon recipe and yes, this is how the restaurants sear salmon.
This salmon recipe was so simple yet tasted like the meal was prepared at a 5 star restaurant! Note, I didn’t need to even use lemon wedges for a spritzer. I did squeeze a small wedge due to my habit but really didn’t needed, the salmon was very fresh. I had buttered rice and bok choy in oyster sauce as my sides! This recipe will be my only method to prepare fresh salmon. Thank you for the recipe!