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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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OMG. I’ve never made Salmon before but this is AMAZING. I’ve made it 4 times now and everyone Loves it. I do add Lemon Pepper seasoning a half hr before to give it a Zing but WOW. I’m a believer . I never ate fish before !! Love it 💕
Excellent. Next time will cook extra minute each side.
Love this recipe! I made a surprise Salmon dinner for my husband using your recipe! The recipe was super easy to follow. Plus my husband said it was amazing!
Will definitely make this again.
Thank you !
Christine
I just made this for dinner tonight and since I like my salmon more on the well done side, I ended up putting it in the over for a few minutes after searing it but had to transfer it into a baking dish. Can I use a cast iron pan so that it can go right into the oven? I thought the crispness was wonderful and would definitely use this method again.
Hi Ilene, Yes cast iron should work well as long as it is well seasoned.
Best homemade salmon I’ve ever had – and I’ve tried a lot of methods! Just like a nice restaurant. The secret is to know when to pull it off based on the thickness of the salmon. Thank you!!
Tim
My husband and I LOVE salmon and eat it frequently. We used to “poach” it, and it was really good, but…not as good as this recipe. We make it exactly was written and it always turn out perfect.
Thank you so much for your wonderful recipes,
Janet
Ok, I usually try to do a marinade or glaze for my salmon. I found this and gave it a go. Wow! As simple as this is, the salmon came out perfect. From this point on this is my go to for salmon. Nuf said. Thank you.
Quite possibly the best (and easiest) way to cook Salmon. Keep your heat high, open a window and turn your fan on full.
I like it best when it’s still rare in the middle and crispy outside.
thank you for the great method!
Hello Jennifer
I am so glad I read your instructions on how to cook Restaurant-Style Pan Seared Salmon. Oh my goodness just what I have been trying to do for my son and I. Super simple and delicious. I have only been cooking for a year now that my 18-year-old son is living with me. These instructions and this have taken my cooking skills to the next level. The part where you say “Resist the urge to fiddle with the fillets as they cook” is what I was doing wrong for a whole year. Thanks so much
Mike Sanchez
Just cooked the salmon tonight – Wow!!! It’s just perfect! Thank you!