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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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I followed this recipe for dinner tonight and it turned out perfect! The salmon was cooked evenly throughout, with a thin golden crispy top layer that added a lot of flavor. Not overcooked or undercooked. I don’t normally eat the skin, but cooking it in oil this way fried it really nicely so we tried it and it was delicious too! The whole family loved it. This is going to be my new go-to for salmon. Thank you!
This is my new last minute go to meal! Added basmati rice with some lemon zest and rosemary and steamed baby broccoli with garlic and tomatoes!!!
Please explain why skin side up first?
Hi Diane, the reason I recommend that is that the first side usually gets the prettiest sear, so it will look nice when you serve it. Hope that clarifies!
Live in the Pacific Northwest where fresh salmon is plentiful. Best quick way to cook in my opinion.
Absolutely delicious. I cooked an additional 5 minutes in the toaster oven as the salmon was not cooked throughout.
Looks easy and tasty. I usually bake salmon but this is worth a try.
The recipe sez start with salmon skin side up but the picture shows skin side down? Which is it?
Hi Carol, maybe it looks that way in the pic, but the first image of the salmon in the pan does show the skin side up. Sorry if it’s not clearer (and hope you enjoy the salmon if you make it)!
Simple… and delicious. My 6 years old enjoyed too..thank you for sharing 🙂🙂🙂
Very good recipe
What if the skin is already off?
Hi Stan, it’s fine to follow the recipe as is with skinless salmon. Enjoy!
Thank you for this simple and easy recipe. I made this dish for my family last night and it was a “Hit”. As a side I served it over seasoned rice and steamed broccoli. Chef’s kiss!