Classic Quick Pan Seared Salmon
This recipe guides you through making perfectly pan-seared salmon with crispy skin and a tender, flaky interior. Ideal for a quick and healthy meal, it highlights the natural flavors of fresh salmon.
Equipment
- Heavy-bottomed, oven-safe skillet
- Paper towels
- Spatula
- Foil
Ingredients
Main
- 2 Salmon Fillets about 6 ounces each, skin-on
- 1 tbsp Olive Oil or avocado oil
- 1/2 tsp Salt flaky sea salt or kosher salt
- 1/4 tsp Black Pepper freshly ground
For Serving
- 2 Lemon wedges for serving (optional)
- Fresh dill or thyme for garnish (optional)
Instructions
Preparation
- Remove salmon from the refrigerator 15-20 minutes before cooking, then pat fillets very dry with paper towels, especially on the skin side. Season generously with salt and pepper on both sides.
Cooking
- Heat a heavy-bottomed, oven-safe skillet over medium-high heat for 2-3 minutes until truly hot. Add a tablespoon of olive oil to the hot pan and swirl to coat the bottom.
- Carefully place the salmon fillets skin-side down in the hot pan, pressing gently for 10-15 seconds to ensure even contact.
- Cook undisturbed for 4-6 minutes until the skin is deeply golden brown and crisp, and the fish color changes from translucent to opaque.
Finishing
- Flip the fillets and cook for another 1-3 minutes on the flesh side until cooked through to your liking (125-135°F internal temperature).
- Transfer the cooked salmon to a plate, loosely tent with foil, and let it rest for 3-5 minutes to redistribute juices.
- Garnish with lemon wedges, fresh herbs, and a final sprinkle of flaky salt if desired, then serve.
Notes
Ensure your pan is hot enough before adding the oil to achieve a perfect sear. Do not overcrowd the pan; cook in batches if necessary for best results.