Restaurant-Style Pan Seared Salmon
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Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast—15 minutes start to finish—it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home.
The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust that elevates the dish to restaurant quality.
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“Supremely simple and delicious! I made this last night and must admit that the ingredients and cooking technique seemed ‘too simple.’ I went ahead and followed Jenn’s recipe exactly, and it was delicious! Don’t doubt it, just make it.”
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior.
Step-by-Step Instructions
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.
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. Enjoy!
Video Tutorial
More Salmon Recipes
Restaurant-Style Pan-Seared Salmon
Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger 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-inch 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.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 384
- Fat: 26 g
- Saturated fat: 6 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 35 g
- Sodium: 336 mg
- Cholesterol: 94 mg
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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Super fast and easy to make, and delicious too!
Hi Jenn,
Thank you so much for posting this wonderful recipe!
Your directions/description are clear, and the ingredients are minimal ( I am somewhat challenged about cooking).
I wanted to try cooking salmon with a non-stick pan and found your recipe.
The salmon turned out so well that I am not returning to the way I had been preparing it.
Again, thank you!
Kat
This was fast, easy and delicious! I’ll definitely make this salmon recipe again.
This is amazing! The salmon came out perfect. Made this for me and my husband. He totally loves it. Even my teenage boys want me to make some for them next time. The crust on top of the salmon was indescribably delicious! Thank you for helping me overcome my fear of pan searing salmon!
Made this for my wife and she loved it. Making it again tonight.
I use an instant read thermocouple (thermometer) and stop when the center is 144.5 degrees Fahrenheit.
My first batch turned out good , but second batch I added oil, it also good but the crispness is not same as the first batch.
I love this recipe so much and make it all the time! One question: sometimes I end up getting a tail piece that is thin and triangle shaped…what is the best way to cook those pieces so that you get the crispiness but don’t overcook the fish since it’s thin relative to some other salmon cuts. Thanks!
So glad you like it! If the fillets are a bit thinner, I’d just cut the cooking time back a little (hard to say how much without seeing the fillets, but just keep a close eye on them).
Perfect! Will never bake or grill salmon again!
I made this tonight and served it with your recipe for Cauliflower Fried Rice. What a combination. It was perfect. The salmon is the easiest recipe for salmon I have ever made. The cauliflower has so many interesting flavors that my husband couldn’t believe he was eating such a healthy meal. This combination will certainly be served to guests. Thank you Jenn.
easy and great taste
Absolutely perfect recipe. You can this recipe to make a fancy dinner or a quick delicious weekday meal. The crust is so good! One of these days I will remember to take a picture instead of digging into this fabulous dish!