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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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this is the only way i cook salmon fillets now! i tried gordon ramsay’s method (skin side down) many times as well, and it’s nowhere near as good as this recipe. skin side up is the way to go, this recipe tastes better than what you’d get in a restaurant!
Tried cooking salmon for the first time and loved you pan fry recipe. I used lemon lavender seasoning bought at a lavender farm and was delicious. I cooked for 4 min of what I thought med heat but apparently too hot cause it burned but I love the crispness. It is pink still and moist inside
Perfect salmon, just what I was looking for! Thank you!
Skin side up? Really? Every recipe I’ve seen recommends skin side down!
Hi Brian, the reason for that is that the first side usually gets the prettiest sear so it will look nice when you serve it. Hope that clarifies!
My son said this was the best salmon he has ever had, my husband used to “hate” salmon, he cleaned the plate. It is amazing and super simple, love it. Thank you!
Fish sticks to the pan. Not sure the oil and heat directions are right.
If the fish sticks then that may mean that it is not done cooking on that side. I used to have this problem before. Just keep your eye on it and don’t force it off.
thank you! I have renewed my love affair with salmon… and, a person after my own heart… don’t be afraid to use salt! THANK YOU. You are a Litvak’s dream. Yes, it was fabulous!! I will be even better next time. Hard to judge shimmering olive oil on a gas stove top oven.. with the exhaust running high (per EPA advise)… I think it was the use of olive oil. For so long, I have opted for a good quality CANOLA, which, is more heart friendly. But, if using olive oil once in a while allows me to enjoy salmon as I have today, then, I will take the risk. Worth it!
10 Stars! I am so delighted I found this technique for preparing salmon. It is spot on and after following your instruction several times, the salmon is perfect every time!
Many thanks!!
Amazing! I was only able to get my hands on one portion, but after I cooked it with a quarter of all the listed seasonings, it still tasted heavenly. I’m only a fifth grader, but I was able to make this without hassle. Delicious and simple!
Good for you for cooking for yourself as a fifth grader. 😊
And glad you liked the salmon!
I wish my fifth grader would cook! Good job!
I love this recipe. Thank you!