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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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Way too rich for me. It’s essentially frying the meat of the salmon in oil, and the two together is just too much for me. (I’m obviously in the minority though.) I might try it again but skin side down, maybe pop it in the broiler at the end to brown it up.
Umm.. are you sure? When the pan-fried surface touches the water, it would immediately lose its crispy taste. Even it’s only a few seconds.
Try this with little to no oil. I tried this before, the fish won’t go black or overcooked! Maybe put it on a paper and absorb some of the oils?
Made this over the weekend with Salmon portions since they are easier to flip. The timing was spot on and the prep so easy. I’m going to do it again with some spicier toppings.
Salmon can be a bit pricey for our budget and I was afraid to buy it in case it didn’t turn out. Your recipe made it sound so simple that I gave it a try – and perfection! Thank you! I am eagerly awaiting for your cookbook to arrive.
Awesome and so easy. My new way of cooking salmon. Thank you!!
Followed this recipe to a T, and it turned out perfect! So much flavor with simple preparation, a crisp exterior and tender inside. Wouldn’t change a thing!
Simplicity at its best! Recipe always turns out exemplary results as written. Cooking time may need to be adjusted if the filets are very thick.
This is my new go-to for cooking salmon on the stove. So simple and tastes great! Easy to dress up with what you have on hand like the teriyaki glaze I had or make a quick packaged hollandaise sauce.
Jenn’s recipes are always NO FAIL.
We purchased salmon from our local fish market and cooked it exactly as stated. It was delicious!
Our side dish was noodles with Jenn’s Peanut Sauce and fresh sauteed vegetables.
Interesting how some combinations sound delicious as soon as you read them. Noodles in peanut sauce as a side sounds perfect.
Love this- 5 Star!
I’m always so reluctant to cook salmon but this was fabulous! Very easy & delicious.
Who knew??
Thank you
Wow! Using your technique made all the difference in the taste and texture of my weekly pan fried salmon!!! Thanks sooo much!