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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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Absolutely delicious and better than anything I’ve ever had in a restaurant. Plus it is super easy and fast to make. I will be eating pan seared salmon a lot more often. Thanks for sharing
Exactly as advertised. Just like the restaurants do it. Came out perfect. This is how my sixth grader loves his salmon. Thank you!
Quick, easy and absolutely delicious! The salmon was juicy and moist 😋
I grew up in the Pacific Northwest and how to cook salmon is a perpetual question. Not anymore. This was fantastic. I loved the crust. I did a teriyaki style salmon last night and this beat it hands down, and I love teriyaki. Thank you for sharing your knowledge!
Simple and Simply Divine
This is not the first time I’ve used this recipe, er or as she states ‘…it’s really a technique…’, but ANYone can make this…she takes the mystery and fear of over-cooking salmon out of the equation. I’d err on the side of less time per side, unless a really dense piece of salmon…it shall continue to cook once removed from the pan to platter, and by the time you’ve plated and served, it will be succulent ❤
ps I have found this technique works equally well with steelhead and I’ve also successfully utilized her technique on numerous other fish varieties–adjusting time/temperature and adding a tab of butter to the olive oil depending on the type of fish/seafood.
Thank you to the chef for expanding my family’s palate by teaching me how to successfully cook salmon!! (psst our neighbor is a fishing guide – today he gifted us with freshly caught salmon filets, lucky us!)
Perfectly delicious and so quick and easy! Will make again!
Tried it and loved it. Having it again tonight with baked potatoes, broccoli, salad and garlic bread. I used cast iron skillet over gas burner and added a little butter to the olive oil. Gin and tonic helps too.
Excellent recipe! Using an electric stove requires a lower heat throughout, but that learning curve is easy.
Thank you very much!
This recipe was amazing! I’ve been pan searing my salmon all wrong, but I got it right this time! Thank you! 😊
This recipe is the best salmon recipe. I just sent my Mom an apology for making non crusted baked salmon for years! My husband loved it too and does not want it any other way now!