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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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We just tried your “technique more than recipe” and loved it! It was as you described – crispy on the outside, perfectly cooked, moist on the inside. Quick and simple and delicious.
I have been cooking from Jen’s site for two years now and we have two recipes we weekly make – this one and the restaurant salsa. I had struggled with getting salmon “just right” for decades and had sadly relegated it to “give up and order it at a restaurant” menu item. When I first found this recipe, it was soooo simple, and I thought, “Ok, let’s give it one more try. This looks easy.” So, I did. I followed the directions exactly and it turned out, and still turns out, perfect every time. Of course if I have a cut of salmon that is a little thicker, it may need a tad bit more time, but we literally make this weekly now. This is the recipe that made me no longer reluctant to spend the money on salmon in fear of ruining it. This is the recipe that kept me coming back to Once Upon a Chef.
PS: Jen, I finally bought your recipe book during to use during “pandemic cooking” at home (working remotely and cooking more). Love it and wished I had not waited so long!
❤️
Wow, great recipe – I have been missing restaurant style seared salmon and this recipe was straightforward and delicious – thank you.
I was hesitant to make this because it seemed so basic I thought it would lack flavor. I was wrong! It was cooked to perfection & tasted like I ordered it from a restaurant as the recipe describes. I’m making it for dinner tonight.
This was so easy- and delicious!
We live on the pacific coast and my husband is an avid fisherman. This is my go to recipe for salmon. It is simple and a really nice clean, fresh way to cook salmon. It lends itself to any type of sauce beautifully!
This was my dinner tonight with a simple chicken and saffron rice and sautéed sliced crimini mushrooms with broccoli and cauliflower. Absolutely elegant meal, and every flavor melded together wonderfully! The salt knocked it out of the park, as the saying goes! Thank you, Jenn! It was a perfect meal on a day when I had too much to do to fuss more, and yet it was clearly restaurant-worthy! (I took photos but haven’t been able to upload them to Instagram since I’m not online with a phone.)
Have made salmon using this recipe many times. It turns out great every time! Crispy on the outside, moist inside. Perfect!
Excellent! Done in no time and easy and most important—-Delicious!
This was easy and DELICIOUS. I will definitely do this again.