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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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As with all of your recipes, this is an excellent recipe and easy to follow. I have been using your recipes for a very long time; each of my 4 children uses your recipes as “go-to” recipes. Thank you for doing this.
Yeah, no, it’s skin side down. Clearly, your article is wrong, and listen, people, it’s skin side down. If you cook salmon topside, you’re messing it all up.
It’s skin side down. Four to five minutes, flip it, medium rare, another minute or two, a little bit more well done, you get it, two to two and a half minutes. Don’t overcook your shit.
This article’s alright, but seriously, it’s skin side down, not skin side up, unless you’re broiling it in the oven. Clearly, this person has absolutely no clue what they’re talking about. Duh!
I’m trying this tonight! I love that she starts skin side up, because that means the top will get all the flavor and crisp from the hot oil/pan (instead of the skin!!). Then flip and lower the heat… I can’t wait for dinner!
It’s skin side up, to get a nice pretty sear on the top of your salmon. Jennifer is my favorite chef, and I’m pretty good at cooking. Just made this salmon again tonight and it’s the only way my kids will eat salmon.
My husband and I loved it! Thank you for sharing.
Tried this recipe for 1st time, I enjoyed the salmon. Very easy to prepare with adjusting the time and heat. Very good result.
Looks wonderful. Would there be any adjustments if I use a cast iron pan?
Hi Lesley, No adjustments—just be sure the pan is well seasoned so it doesn’t stick. 🙂
This is the absolute best recipe for salmon! I buy salmon belly at Wegmans with skin on, and it comes out perfect every time. Letting the side down release is vital!!!!! So crispy and delicious. As a cheat I sometimes put Panda Express ( don’t hate me) honey sesame sauce very lightly over the crispy skin. Delicious!!!!!!
This is the absolute best recipe for salmon! I buy salmon belly at Wegmans with skin on, and it comes out perfect every time. Letting the side down release is vital!!!!! So crispy and delicious. As a cheat I sometimes put Panda Express ( don’t hate me) honey sesame sauce very lightly over the crispy skin. Delicious!!!!!!
Perfectly crisp on top and great texture in the center. Husband and picky son absolutely loved it! 10/10
So crispy and perfect! Husband could not stop raving about it, said it was the best salmon he ever had. The skin was crispy and the top beautiful. Not overcooked. (I brushed oil on both sides before cooking because I was afraid not to, and used steak spices to season).
This recipe is the best. It’s easy, quick and tasty. What more could you ask for?