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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 love the technique. 1st time I’ve actually gotten crispy skin you can eat like a chip or crisp. Seasoned as directed with my own additions to taste and they were cooked perfectly.
I had always thought you did skin side down first. Mind blown!! This was so easy and came out so incredibly tasty! The simple seasoning of salt and pepper allows the salmon to be the star of the show! And the crust on the top was the bomb!!
Glad you enjoyed it!
Perfect 👍🏼
This recipe is amazingly simple and absolutely perfect. The key is to do as Jenn instructs and not try to nudge the fish along before it has developed its sear. We love salmon at my house and all of us agree–we’ve paid a lot more for this type of salmon at restaurants, but we’ve never had better salmon than cooking at home with Jenn’s recipe. I use a thermometer to make sure I get it medium, not overcooked. At my house we eat this at least once a week, and sometimes two or three times. I am sure I’ve made it dozens of times, and this recipe has never failed me, it’s divine!
I did precisely what you said and it was PERFECT!!!! Thank you!!!!
Is there a trick for flipping the salmon so it doesn’t stick to the pan? I used oil and a nonstick pan. Sad it wasn’t as pretty as the pictures. Hope it tastes good.
Hi Candace, sorry you had a problem with the salmon sticking. Usually, when something sticks to the pan, it’s because it’s not ready to be moved/flipped. Next time, I’d let that side cook for a bit longer before attempting to flip it. Hope it tasted good though!
This is my go to method for cooking salmon since finding this page. I add a LOT of seasoning, like, a lot a lot. Usually Everglades along with smoked paprika and a little Peri Peri. It’s pretty perfect every time on a bed of rice with some roasted brocolli and a little drizzle of balsamic reduction.
Super delicious. Very easy. Making again tonight😀
Fabulous! Served with your French lentil salad and greens.
Delicious and healthy.
Omg, the easiest salmon recipe, my favourite kind, that I’ve ever made. It tasted yummy.
This was so easy and fast. Most of all, delicious!! If you can, source wild caught Salmon. Makes a huge difference in taste.