Classic Easy Pan Seared Salmon Recipe
This classic recipe guides you through pan-searing salmon to achieve a crispy skin and perfectly cooked, flaky fish. It's a quick and easy meal that delivers impressive results.
Equipment
- Paper towels
- Large, heavy-bottomed skillet
- Spatula
Ingredients
Main Ingredients
- 4 Salmon Fillets about 6 oz each, skin-on or skin-off
- 2 tablespoons Olive Oil or Avocado Oil
- 1/2 teaspoon Salt flaky sea salt preferred
- 1/4 teaspoon Black Pepper freshly ground
- Lemon Wedges for serving (optional)
Instructions
Cooking Steps
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper, especially the skin if present.
- Heat a large, heavy-bottomed skillet over medium-high heat with olive oil until shimmering.
- Place salmon fillets in the hot skillet, skin-side down (or presentation side down if skinless), pressing gently for the first 30 seconds to ensure even contact.
- Cook for 4-6 minutes on the first side until the skin is golden and crispy and the flesh is cooked two-thirds of the way through.
- Flip the salmon and cook for another 2-4 minutes until desired doneness is reached, or an internal temperature of 145°F (63°C).
- Remove salmon from the pan and let it rest for 1-2 minutes before serving, optionally with a squeeze of fresh lemon.
Notes
For best results, allow enough time for the skillet to heat up properly before adding the salmon. The resting period is crucial for moist fish.