Restaurant-Style Pan Seared Salmon
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Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast—15 minutes start to finish—it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home.
The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust that elevates the dish to restaurant quality.
Table of Contents
“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.”
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior.
Step-by-Step Instructions
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.
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. Enjoy!
Video Tutorial
More Salmon Recipes
Restaurant-Style Pan-Seared Salmon
Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger 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-inch 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.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 384
- Fat: 26 g
- Saturated fat: 6 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 35 g
- Sodium: 336 mg
- Cholesterol: 94 mg
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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I have made this many times and it is delicious! Plus so easy. Thank you for a fantastic recipe.
Question, if I was making this for a dinner party, any suggestions on preparing ahead of time?
Hi Kim, so glad you like this! You could fully prepare it ahead of time, refrigerate it, and bring it to room temperature before serving. (In my opinion, though, it’s definitely better hot.) If you want a salmon dish that would be good for preparing ahead, I’d suggest this recipe. Hope that helps!
This salmon recipe was fabulously simple and so incredibly good! I think I was always trying to add too many seasonings and not letting the salmon sit long enough in the hot oil. I whipped up some home made tartar sauce and some broccoli in a cheese sauce and served with the salmon and my husband loved it! Definitely will be making again!
This was insanely easy and delicious. THANK YOU!!
Literally beautiful. If I hadn’t already eaten it I would take a picture. Make sure your oil is hot before adding the fish. Also, for thinner salmon pieces you probably want to opt for less time on each side so it doesn’t start to dry. (I did 3-4 minutes for end pieces)
We love this simple recipe. The crunchy salty top is just the best! I prefer this stovetop method to baking or grilling.
Wow! I just made this last night. It was great. Turned out really well. Crispy and tasted great. Thank you so much for sharing this wonderful recipe.
Would love to make this recipe! I have skinless salmon 6 and 4 oz cuts. Should I reduce the time to cook or keep it the same?
Hi Lily, I typically remove the skin, so the cook time would be the same.
My salmon comes out perfect every time I follow this recipe. I will try it with a white fish next, but the salmon is so perfect I make it once a week. Thank you for simplifying cooking fish, I was always hesitant until I found your recipe.
Worked perfectly!
Hi Jenn.
Thank you so much for your recipes. I really enjoyed the Restaurant-style pan seared salmon recipe. I have never been a salmon-lover. But I am quickly becoming one. I tried your recipe and really liked it. I am on a very low sodium diet so, instead of the salt, I used Salt Free Spike Seasoning and enjoyed the flavor. Thanks for the reminder to not fiddle with the filet until it has browned on the bottom side – it did make for a very nice flavor and texture in my mouth. I am now excited about trying more of your recipes. I found you by accident looking for salmon recipes and didn’t want anything too fancy for the first try as I wanted to really enjoy the taste of the salmon. So, thanks again!
Marie
Jenn, your Restaurant-Style Pan Seared Salmon is 5 Star delicious! Generously seasoning the salmon and the pan searing instructions creates the most amazing salmon. We love this!
Super fast and easy to make, and delicious too!
Hi Jenn,
Thank you so much for posting this wonderful recipe!
Your directions/description are clear, and the ingredients are minimal ( I am somewhat challenged about cooking).
I wanted to try cooking salmon with a non-stick pan and found your recipe.
The salmon turned out so well that I am not returning to the way I had been preparing it.
Again, thank you!
Kat
This was fast, easy and delicious! I’ll definitely make this salmon recipe again.
This is amazing! The salmon came out perfect. Made this for me and my husband. He totally loves it. Even my teenage boys want me to make some for them next time. The crust on top of the salmon was indescribably delicious! Thank you for helping me overcome my fear of pan searing salmon!
Made this for my wife and she loved it. Making it again tonight.
I use an instant read thermocouple (thermometer) and stop when the center is 144.5 degrees Fahrenheit.
My first batch turned out good , but second batch I added oil, it also good but the crispness is not same as the first batch.
I love this recipe so much and make it all the time! One question: sometimes I end up getting a tail piece that is thin and triangle shaped…what is the best way to cook those pieces so that you get the crispiness but don’t overcook the fish since it’s thin relative to some other salmon cuts. Thanks!
So glad you like it! If the fillets are 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).
Perfect! Will never bake or grill salmon again!
I made this tonight and served it with your recipe for Cauliflower Fried Rice. What a combination. It was perfect. The salmon is the easiest recipe for salmon I have ever made. The cauliflower has so many interesting flavors that my husband couldn’t believe he was eating such a healthy meal. This combination will certainly be served to guests. Thank you Jenn.
easy and great taste
Absolutely perfect recipe. You can this recipe to make a fancy dinner or a quick delicious weekday meal. The crust is so good! One of these days I will remember to take a picture instead of digging into this fabulous dish!
My husband made this salmon together with your recommended sides of the pilaf and green beans for dinner last night – it was FABULOUS. We felt we were in a restaurant. I would highly recommend all three of these recipes.
This is the most successful pan seared salmon receipe that I have come across
Thank you so much helping me in my cooking for my family
Great recipe, made beautifully cooked salmon.
I have made this several times. I have access to fresh wild salmon and have no motivation to hunt for something better. This is simple and delicious. Only change I made is not using non stick pan. That is because I discovered my cast iron has turned out to be non stick. All I can say is my salmon is absolutely fantastic!
Worked perfectly on bourbon-soaked salmon from the meat counter at our favorite grocery. Thank you!
This is the easiest way for salmon perfection! From now on, this is my go-to recipe for cooking moist, flavorful salmon that comes out great every time. Prep was easy, as well as clean up. I would recommend this recipe to everyone I know who wants to cook salmon that’s as good or even better than restaurant quality. Thank you!
Thanks so much for this simple, delicious recipe. We live in Seattle and have salmon frequently. This recipe was enjoyed by all! It is harder to find the portioned center fillets, but easy to find half of a fish that is fairly flat with some thickness in the middle. I cut them into smaller servings and watched the time for the flatter pieces. Served this alongside your kale salad. Delicious. Your recipes are so dependable and my family enjoys every one! Thank you.
Great. My teen boy loved it!
OMG!!! THIS BY FAR WAS THE EASY, MOST TASTY, SIMPLISTIC RECIPE EVER!!!! I USED IT ON STEELHEAD TROUT, SALMON’S COUSIN! LOL!!! IT WAS SO FLAVORFUL WITH SIMPLE SEASONING AND SIMPLE TO COOK!!! MY GO TO RECIPE HANDS DOWN!!!! YES, I AM SHOUTING!!!! THANK YOU A 100 TIMES OVER!!!!
My salmon was sticking to the pan when I went to flip it. I can’t figure out what I did wrong. I used a little more oil than the recipe called for to make sure it was well covered, but that is the only thing I did differently. How do you keep the salmon from sticking? All the yummy crispy parts came off. It still tasted good, but I want to figure out how to do this properly.
Hi Amanda, Did you use a nonstick pan?
It was a nonstick pan. I am truly stumped!
I’m stumped too as you shouldn’t have had a problem with a nonstick pan! If you want to try it again, I’d let it cook a little longer on that side and then nudge it with your spatula to see if it releases easily before trying to flip it.
Ive always cook it Skin side down first and watch for the color of the fish on the edges to start changing when’s it’s a touch past half way Baste the top and flip it ( nows when I slide a butter knife under the skin to remove it and scrape off the Sewer looking Gray Sludge stuff VERY Unappetizing looking ) by the time I do this I baste it and flip it face up baste it and turn off heat and let rest for a couple minutes perfect every time About 6 – 7 minutes total cook time
We made this salmon for family and everyone loved it. We followed your directions and it turned out perfectly. Wish I had taken a picture because it had a beautiful, lightly browned crust on top. Thank you so much for this excellent recipe!
Best Salmon I have made at home in a pan. Not going back to baked again!
I was looking for a quick and simple way to prepare salmon and found this recipe. I made it exactly as in the recipe. My salmon still had the skin on. It was incredibly good and mercifully easy. I served it with a little mango salsa on the side. My husband loved it. this will be my go-to recipe for salmon now. I’m making it again tonight!
My family raved about this salmon! I loved it too. Usually I bake it in the oven but this recipe is perfect! Especially when it’s too hot out to turn on the oven. So simple and healthy!
Thank you! A simple, clearly described, cooking technique. Very useful. Mine came out crisp on the outside, moist in the middle, like the restaurant’s. I made a roasted baby tomato (tossed in white wine garlic and sage) sauce to go over it. On top of Orzo. Perfect!
This is my go-to recipe for salmon. Simply delicious and the whole family loves it. Thank you!
Came out perfect following the directions. I’m not usually a big fan of salmon, but was given some free fillets. I’m now a big fan of pan-seared salmon 🙂
It’s rare that I can get a recipe to turn out as great as the reviews claim on the first try but this one was worthy of me slowing down long enough to leave a glowing review. This came out deliciously, with a crispy, golden top and soft, fleshy center. My husband and I both were floored at how it was as good if not better than what we’ve had at a restaurant. Thanks so much for the easy-to-follow instructions and for helping to bring restaurant-style cooking into our home. I’ll be sure to check out more recipes on your site.
Easy & quick way to cook salmon. I had a 1-pound salmon filet from Aldi, cut it into four 4-oz portions, and it was delicious! Smaller size made for even faster cook time.
Amazing, best salmon I’ve ever cooked.
Absolutely perfect recipe. Thank you.
This recipe worked out great. Simple, fast and tasty. My salmon was smaller than the ones shown so I reduced the cooking time by 1 minute per side. They were still a tad over cooked but tasty nonetheless. Thank you for the recipe.
Wow, this was amazing. My kids who barely eat wolfed it down! Everyone loved it. Def making this over and over.
Delicious and simple with just salt and pepper that really brought out the salmon flavor. Quick question – what difference or benefit does frying it meat down (vs skin down) do?
Glad you liked it. I think the first side gets a nicer sear and because that’s the way you’ll be plating it, it’s nice to see that pretty golden color. 🙂
Delicious, crowd pleaser but yes the SIZE of the salmon is key. I did use more than a tablespoon of olive oil.
At medium high and then medium temp, my salmon was overcooked. Had the white gunk coming out of it and everything. I’ll lower the temp more next time and try it again.
Amazing! This is a wonderful recipe and the salmon was cooked perfect. Thank you for sharing!
This was probably the best salmon I’ve ever had. My favorite sushi roll is the one with seared salmon on top, and this tasted exactly like that. I used my cast iron and put a little lemon on top afterwards and it was perfection.
This is my first time posting a review on a recipe. I searched “pan fried salmon” and came across this recipe. When I read it, I thought “that’s it?” I read a bunch of reviews (which were all positive) so decided to try it. We could not believe how delicious it was. And it was so simple. I had no idea to cook meat side down (vs. skin side down) first. It made a HUGE difference. I served it with sauteed garlic spinach and salad. I did not alter recipe at all. A “restaurant quality” meal in 20 minutes, honestly! Thank you, Jenn. I will be searching for more recipes on your site.
Hi Jenn, this pan seared technique for making salmon is foolproof. Every time I make this the salmon is cooked and seasoned perfectly. I love making a dill or Asian sauce on the side. And, best of all, I always make extra, it’s so wonderful cold the next day! This is my go to recipe for salmon, so easy, healthy and satisfying. Thank you!
Hi Jen. I love this recipe and have now made it several times for my very picky eater, who asks for it all the time! I’ve noticed other recipes for pan seared salmon insist it should be cooked skin side down first, to give the skin a nice crisp and because the skin provides a barrier between the skillet and the flesh. I also noticed one of the reviews on this site mentioned that having cooked it that way (skin side down first) resulted in a bland dish versus cooking it your way. I am curious about the skin side up method and why/how that results in a different (and better!) seared salmon.
This recipe is so simple, and delicious. Each crispy bite delivers mouth watering goodness. We enjoy it at least once a week. Thank you!
Perfect every time. So crispy and so easy.