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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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Love how simple and quick this preparation is. So wonderful to make during a busy workweek. Thank you! I paired it with a yogurt sauce with shallots, garlic and dill. Yum!
I have 4 ounce fillets. How long would you recommend cooking them? Thank you in advance Chef!
Hi Joanna, It really depends upon the thickness. I’d start with 3 1/2 minutes per side.
They’re 1-1/4 inch thick. I cooked them for 3 1/2 minutes per side and they were perfect!
👍
Simple. Easy. Followed directions. Came out awesome. First time ever cooking salmon on the stove top. Thank you.
This was quick and delicious! I did add a 1/2 tablespoon of butter to the oil and since we are garlic lovers, sprinkled garlic powder along with salt & pepper. Will definitely make again. Might have hubby put it in the smoker too.
Excellent – and quick and easy. Thank you for the post.
This recipe is spot-on, as all your recipes seem to be! Thank you for making a classic easy and accessible for all.
And I applaud your high-road response to an unnecessarily rude poster! 😆
Glad you enjoyed it! ❤️
Do you recommend warming the salmon to room temperature, before cooking?
Going to try your recipe tonight for the fist time.
Hi Jim, You don’t need to bring it to room temperature before cooking. Hope you enjoy!
This is, hands down, our favorite way to make salmon. Crunchy crust, moist inside, just salt, pepper and oil-perfect every time!
In the recipe it says skin side up but your pictures show skin side down to begin with… I am assuming you meant skin side down first. Other than that this is perfect!
Hi Aaron, perhaps it looks that way in the picture, but the first pic of the salmon in the pan does show the skin side up. Sorry if it’s not clear!
Is it skin side up first, or skin side down first?
Hi Niki, It’s skin side up first. Enjoy!
Can I marinate the salmon before cooking it? And for a large (0.8lb) fillet would you recommend cutting it in half?
Hi Lindsay, I think it would be fine to marinate the salmon as long as the marinade doesn’t have anything sweet like sugar or syrup as it will burn when you sear it. And no need to cut the fillet in half if you feel like you’d be able to flip it in the pan. If you think that might be a challenge, then feel free to cut it in half. Hope that helps!
Iam so Confused about the skin down the skin up I need to make that clear some recipe said skin up first for crispy your recipe said the skin down for which is that
Hi Bita, for this recipe, you start cooking the salmon with the skin side up. Hope that clarifies and that you enjoy!
I’ve been using this recipe/technique for probably a couple of years now (or close to it, once I found this one I stopped looking!) I love it, it is my go-to for a quick dinner and it couldn’t be more delicious. I consider myself to be “ok” in the kitchen, but I have always been a bit shy with cooking whole pieces of fish on the stove. This recipe makes it so easy to have confidence!
Very simple and very tasty. Made a nice dinner for my wife and myself! I used M Salt – a spice blend.
Wow! I’m so happy that I stumbled upon your site. While I love to cook and also love salmon, it’s something that never worked out from my kitchen. (My husband makes a fabulous cedar-planked version on the grill, but that isn’t always an option.) This technique worked like magic. The skinless side has a fabulous, crisp finish and, after turning, it cooked to a nice medium throughout, not the leathery consistency that I usually serve. I used a well-seasoned cast iron pan. I’ve cooked it twice in three weeks with great results. Thank you!!! I can’t wait to try other techniques and recipes.
I am cooking this tonight, try her Beef Stew it is to die for!! Have it it multiple times. 🙂
Perfect.
Fabulous! Oh how I wish I had tried this sooner! So easy yet so delicious!