Restaurant-Style Pan Seared Salmon
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Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
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 (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home.
The secret to making perfect pan seared salmon is in the combination of selecting the right size salmon fillets, proper seasoning, and resisting the urge to fiddle with the fillets as they cook. Letting the salmon sear untouched in hot oil creates a beautiful, golden crust that makes the dish restaurant-worthy.
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior.
Step-by-Step Instructions
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.
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 a lovely, flavorful, and golden crust.
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. Enjoy!
More Salmon Recipes
- Baked Salmon with Honey Mustard & Pecan-Panko Crust
- Slow-Roasted Salmon with French Herb Salsa
- Grilled Salmon with Creamy Cucumber-Dill Salad
- Salmon Cakes
- Southwestern Maple-Glazed Salmon with Pineapple Salsa
Restaurant-Style Pan-Seared Salmon
Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger 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-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
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- 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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Excellent!
It was very easy and delicious, and I thank you very much!
Just prepared it exactly as written. Timing was perfect and simple seasoning was delicious.
This recipe is so goooood!!! Easy and delicious. I added a bit of grated ginger and put the salmon atop a salad. I am so glad I found this recipe and this website. Thank you!
Incredible, perfect, simple- thank you!!
Fantastic recipe! I added some more seasonings, but my oh my!
I have never liked salmon but I tried your recipe and boy do I like salmon now. So simple and elegant.
Thank you.
Any tips on storing and reheating? Would like to make this for a couple days worth of meal prep!
Thank you! 🙂
Hi Kiran, I’d store it in an airtight container and reheat it briefly in the microwave just until heated through. 🙂
I’ve found my way to cook salmon! The crust was perfect! The fillet was still moist inside, just an amazing finished product.
Thank you so much for this! The salmon turned out perfect!
The salmon turned out just as described! Crisp on top, looked beautiful and tasted delicate but juicy. My husband, a stroke survivor, eat every last morsel down to the skin! Highly recommend using this technique for cooking salmon.
As another person said, the recipe is so simple and yet, so good. Great crust and well-cooked. Hubby said 👍
Cooked this salmon recipe tonight, and it was perfect!!
Easy and so delicious
SO good! I will cut the flip side down to 2 1/2 to 3 minutes as it was a bit overcooked for my taste.
I have made Salmon for many years in many different ways. Baked, broiled, steamed, salmon en papillote. This time I followed your directions exactly and the salmon was super delicious. My husband says your way is the best way ever. I usually buy a large piece of salmon at Costco and cut it in thirds. Then I freeze two and we eat one immediately. What I discovered is that the salmon piece must be completely and fully defrosted. This is definitely the recipe I will be following from now on.