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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 have made this many times and it is delicious! Plus so easy. Thank you for a fantastic recipe.
Question, if I was making this for a dinner party, any suggestions on preparing ahead of time?
Hi Kim, so glad you like this! You could fully prepare it ahead of time, refrigerate it, and bring it to room temperature before serving. (In my opinion, though, it’s definitely better hot.) If you want a salmon dish that would be good for preparing ahead, I’d suggest this recipe. Hope that helps!
This salmon recipe was fabulously simple and so incredibly good! I think I was always trying to add too many seasonings and not letting the salmon sit long enough in the hot oil. I whipped up some home made tartar sauce and some broccoli in a cheese sauce and served with the salmon and my husband loved it! Definitely will be making again!
This was insanely easy and delicious. THANK YOU!!
Literally beautiful. If I hadn’t already eaten it I would take a picture. Make sure your oil is hot before adding the fish. Also, for thinner salmon pieces you probably want to opt for less time on each side so it doesn’t start to dry. (I did 3-4 minutes for end pieces)
We love this simple recipe. The crunchy salty top is just the best! I prefer this stovetop method to baking or grilling.
Wow! I just made this last night. It was great. Turned out really well. Crispy and tasted great. Thank you so much for sharing this wonderful recipe.
Would love to make this recipe! I have skinless salmon 6 and 4 oz cuts. Should I reduce the time to cook or keep it the same?
Hi Lily, I typically remove the skin, so the cook time would be the same.
My salmon comes out perfect every time I follow this recipe. I will try it with a white fish next, but the salmon is so perfect I make it once a week. Thank you for simplifying cooking fish, I was always hesitant until I found your recipe.
Worked perfectly!
Hi Jenn.
Thank you so much for your recipes. I really enjoyed the Restaurant-style pan seared salmon recipe. I have never been a salmon-lover. But I am quickly becoming one. I tried your recipe and really liked it. I am on a very low sodium diet so, instead of the salt, I used Salt Free Spike Seasoning and enjoyed the flavor. Thanks for the reminder to not fiddle with the filet until it has browned on the bottom side – it did make for a very nice flavor and texture in my mouth. I am now excited about trying more of your recipes. I found you by accident looking for salmon recipes and didn’t want anything too fancy for the first try as I wanted to really enjoy the taste of the salmon. So, thanks again!
Marie
Jenn, your Restaurant-Style Pan Seared Salmon is 5 Star delicious! Generously seasoning the salmon and the pan searing instructions creates the most amazing salmon. We love this!