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.
Table of Contents
“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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Skin side down, not up. Nice and crispy if you like the skin but also serves as a protective layer to ensure you don’t overcook
The taste was perfect…but not sure why..it caused me and my husband both to cough, but it wasn’t causing smoke. I cooked just as directed. I am wondering if anyone else had this happen. My husband has lung problems, so I am not sure I should try this again.
Perfect!
Crispy on the top, somewhat rare in the middle, and skin crunchy! We had mashed garlic potatoes and corn with the salmon. Perfect meal! Thank you.
I hate the white stuff that comes out of the salmon as you cook it. Does this way of cooking it stop that? Thank you.
Correct — you won’t see any of those white proteins cooking the salmon this way. Enjoy!
By the time I saw your request to send a photo, the last drop was literally licked up. 😋
This recipe was beyond delicious and unbelievably easy. Right up my ally. Thank you so SO much.
I will definitely be looking for more of your easy, delicious recipes
Regards
Sheena.
I have made this recipe twice now. It is quick, delicious and foolproof.
Followed the recipe exactly as written, (how easy was that!)
Delicious!
Thank you
Delicious! My husband usually grills our salmon, which we have a couple of times a week. But when we have freezing weather, that’s not too fun for him. This is a perfect alternative! I accidentally cooked it skin side down to begin with the first couple of times I made it. Then I looked at the recipe again and saw it said skin side up at first. So, I did that. I discovered that the skin side down at first made the whole thing come out so much better and more predictable! I have to confess that I have even eaten the delicious crispy, crunchy skin. When I did it skin side up first, the skin wasn’t as crispy, which means not nearly as tasty. Who knew!
I made this recipe and thoroughly enjoyed it. Like you it is my quick go to supper.
Very delicious! I love your website and have made several other recipes
Thank you
I made this last night and it sure gives me hope for the future!! It was delicious! I can’t wait to eat my left-overs tonite. I didn’t measure the olive oil but it looked like a tablespoon. And it was a little thicker so cooked it about 30 – 40 seconds longer each side.
I made this tonight with Trader Joe’s Wild Alaskan Salmon and it turned out perfectly. My skeptical wife admitted it was excellent. Thank you…
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, it’s perfect. We cook a lot of fish and I feel like I’m always over marinating or flavoring with herbs and seasonings, probably not necessary. This will be a new “go-to” recipe for salmon! Thanks Jenn!