This post may contain affiliate links. Read my full disclosure policy.
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.
See more recipes:
More Salmon Recipes You May Like
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious and simple. I love this salmon, easy and healthy weeknight meal! Thanks Jenn!
So easy and definitely makes for fancy dinner!
I have tried SO many different ways to cook salmon, and have had SO many failures. I am throwing out all my other recipes, and only using yours from now on. I did use a cast iron skillet (my grandmothers- so it is perfectly seasoned) and the skin was deliciously crispy. I really appreciate your simple recipes like this that provide more of a technique, and I can file under quick, healthy, and easy! If you have any tips for how to cook frozen salmon that I forget to thaw, I’d love to hear them!!
So glad you have finally had success with salmon, Lindsay! 🙂 I’ve never cooked salmon from frozen, so I can’t speak from experience, but this may help.
Easy, elegant and delicious!
I am trying to add more fish to my diet and have used this recipe a couple of times now. It is so easy and delicious! It is one of my family’s favorites
I’ve been wanting to try this since you published it Jenn. My grocery sells the same portions in your picture. Tonight was the night. Another winner… imagine that! Lol! My wife said, “it was sooo delicious! A thin crispy outside and a moist and tender inside!” I smiled to myself because it’s practically word-for-word your description. Of course, as always, I said this is another recipe from Jenn Segal and her website.
Btw…. your cookbook is wonderful, Jenn. Great job putting it together.
So happy you’re enjoying all the recipes, Frank! 😊
Wonderful~
Thanks Jenn, without you, I won’t have such a nice breakfast!
Jenn, if the filets you get are thinner and wider, how would you recommend adjusting the cook time? I have made this before and LOVE it but my filets this time are not as thick as yours (and as I have used previously). Thanks!
Hi Jeanne, if they’re a bit thinner, I’d just cut the cooking time back a little (hard to say how much without seeing the fillets, but just keep a close eye on them).
Hello! Does the salmon have to have the skin? I only have skinless…..thank you!
No, Alice, it’s perfectly fine if the salmon doesn’t have skin – enjoy!
This is the best way to prepare salmon that I’ve found thus far. Crispy exterior with meat that literally melts in the mouth. Amazing!
Five Stars! Simply delicious.