Classic Simple Pan-Seared Salmon for Beginners
This recipe guides beginners through pan-searing salmon to perfection, resulting in crispy skin and a flaky, moist interior. It's a quick and healthy meal that's perfect for any weeknight.
Equipment
- Paper towels
- Heavy-bottomed skillet (cast iron or stainless steel)
- Spatula
- Meat thermometer (optional)
Ingredients
Main Ingredients
- 2 ounces Salmon Fillets 6 ounces each, skin-on, boneless
- 1 tablespoon Olive Oil or other high smoke point oil like avocado oil
- 1/2 teaspoon Coarse Sea Salt or kosher salt
- 1/4 teaspoon Freshly Ground Black Pepper
Optional Garnish
- 1 wedge Fresh Lemon for serving
- Fresh Dill or Parsley for garnish
Instructions
Preparation
- Pat salmon fillets dry with paper towels to ensure crispy skin, then season generously with salt and pepper on both sides, especially the skin.
Cooking
- Heat a heavy-bottomed skillet over medium-high heat, then add olive oil and let it get shimmering hot.
- Carefully place salmon fillets skin-side down in the hot pan, pressing gently for the first 30 seconds to ensure full contact.
- Cook undisturbed for 4-6 minutes until the salmon's color changes and the skin is golden brown and crispy.
- Flip the salmon and cook on the flesh side for 2-4 minutes until desired doneness is reached, with a target internal temperature of 125-130°F (52-54°C) for medium-rare.
Serving
- Transfer cooked salmon to a plate and let it rest for 1-2 minutes to redistribute juices.
- Optionally, squeeze fresh lemon juice over the top and garnish with fresh dill or parsley before serving.
Notes
For best results, make sure your salmon is completely dry before searing. This helps achieve that desirable crispy skin. Adjust cooking times based on the thickness of your salmon fillets and your preferred level of doneness. A good quality olive oil or avocado oil is recommended for a high smoke point.