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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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Skin side down, not up. Nice and crispy if you like the skin but also serves as a protective layer to ensure you don’t overcook
The taste was perfect…but not sure why..it caused me and my husband both to cough, but it wasn’t causing smoke. I cooked just as directed. I am wondering if anyone else had this happen. My husband has lung problems, so I am not sure I should try this again.
Perfect!
Crispy on the top, somewhat rare in the middle, and skin crunchy! We had mashed garlic potatoes and corn with the salmon. Perfect meal! Thank you.
I hate the white stuff that comes out of the salmon as you cook it. Does this way of cooking it stop that? Thank you.
Correct — you won’t see any of those white proteins cooking the salmon this way. Enjoy!
By the time I saw your request to send a photo, the last drop was literally licked up. 😋
This recipe was beyond delicious and unbelievably easy. Right up my ally. Thank you so SO much.
I will definitely be looking for more of your easy, delicious recipes
Regards
Sheena.
I have made this recipe twice now. It is quick, delicious and foolproof.
Followed the recipe exactly as written, (how easy was that!)
Delicious!
Thank you
Delicious! My husband usually grills our salmon, which we have a couple of times a week. But when we have freezing weather, that’s not too fun for him. This is a perfect alternative! I accidentally cooked it skin side down to begin with the first couple of times I made it. Then I looked at the recipe again and saw it said skin side up at first. So, I did that. I discovered that the skin side down at first made the whole thing come out so much better and more predictable! I have to confess that I have even eaten the delicious crispy, crunchy skin. When I did it skin side up first, the skin wasn’t as crispy, which means not nearly as tasty. Who knew!
I made this recipe and thoroughly enjoyed it. Like you it is my quick go to supper.
Very delicious! I love your website and have made several other recipes
Thank you
I made this last night and it sure gives me hope for the future!! It was delicious! I can’t wait to eat my left-overs tonite. I didn’t measure the olive oil but it looked like a tablespoon. And it was a little thicker so cooked it about 30 – 40 seconds longer each side.
I made this tonight with Trader Joe’s Wild Alaskan Salmon and it turned out perfectly. My skeptical wife admitted it was excellent. Thank you…
Supremely simple and delicious! I made this last night and must admit that the ingredients and cooking technique seemed “too simple.” I went ahead and followed Jenn’s recipe exactly, and it was delicious! Don’t doubt it, just make it, it’s perfect. We cook a lot of fish and I feel like I’m always over marinating or flavoring with herbs and seasonings, probably not necessary. This will be a new “go-to” recipe for salmon! Thanks Jenn!