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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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Delicious and simple with just salt and pepper that really brought out the salmon flavor. Quick question – what difference or benefit does frying it meat down (vs skin down) do?
Glad you liked it. I think the first side gets a nicer sear and because that’s the way you’ll be plating it, it’s nice to see that pretty golden color. 🙂
Delicious, crowd pleaser but yes the SIZE of the salmon is key. I did use more than a tablespoon of olive oil.
At medium high and then medium temp, my salmon was overcooked. Had the white gunk coming out of it and everything. I’ll lower the temp more next time and try it again.
Amazing! This is a wonderful recipe and the salmon was cooked perfect. Thank you for sharing!
This was probably the best salmon I’ve ever had. My favorite sushi roll is the one with seared salmon on top, and this tasted exactly like that. I used my cast iron and put a little lemon on top afterwards and it was perfection.
This is my first time posting a review on a recipe. I searched “pan fried salmon” and came across this recipe. When I read it, I thought “that’s it?” I read a bunch of reviews (which were all positive) so decided to try it. We could not believe how delicious it was. And it was so simple. I had no idea to cook meat side down (vs. skin side down) first. It made a HUGE difference. I served it with sauteed garlic spinach and salad. I did not alter recipe at all. A “restaurant quality” meal in 20 minutes, honestly! Thank you, Jenn. I will be searching for more recipes on your site.
Hi Jenn, this pan seared technique for making salmon is foolproof. Every time I make this the salmon is cooked and seasoned perfectly. I love making a dill or Asian sauce on the side. And, best of all, I always make extra, it’s so wonderful cold the next day! This is my go to recipe for salmon, so easy, healthy and satisfying. Thank you!
Hi Jen. I love this recipe and have now made it several times for my very picky eater, who asks for it all the time! I’ve noticed other recipes for pan seared salmon insist it should be cooked skin side down first, to give the skin a nice crisp and because the skin provides a barrier between the skillet and the flesh. I also noticed one of the reviews on this site mentioned that having cooked it that way (skin side down first) resulted in a bland dish versus cooking it your way. I am curious about the skin side up method and why/how that results in a different (and better!) seared salmon.
This recipe is so simple, and delicious. Each crispy bite delivers mouth watering goodness. We enjoy it at least once a week. Thank you!
Perfect every time. So crispy and so easy.