Restaurant-Style Pan Seared Salmon
This post may contain affiliate links. Read my full disclosure policy.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious and simple. I love this salmon, easy and healthy weeknight meal! Thanks Jenn!
So easy and definitely makes for fancy dinner!
I have tried SO many different ways to cook salmon, and have had SO many failures. I am throwing out all my other recipes, and only using yours from now on. I did use a cast iron skillet (my grandmothers- so it is perfectly seasoned) and the skin was deliciously crispy. I really appreciate your simple recipes like this that provide more of a technique, and I can file under quick, healthy, and easy! If you have any tips for how to cook frozen salmon that I forget to thaw, I’d love to hear them!!
So glad you have finally had success with salmon, Lindsay! 🙂 I’ve never cooked salmon from frozen, so I can’t speak from experience, but this may help.
Easy, elegant and delicious!
I am trying to add more fish to my diet and have used this recipe a couple of times now. It is so easy and delicious! It is one of my family’s favorites
I’ve been wanting to try this since you published it Jenn. My grocery sells the same portions in your picture. Tonight was the night. Another winner… imagine that! Lol! My wife said, “it was sooo delicious! A thin crispy outside and a moist and tender inside!” I smiled to myself because it’s practically word-for-word your description. Of course, as always, I said this is another recipe from Jenn Segal and her website.
Btw…. your cookbook is wonderful, Jenn. Great job putting it together.
So happy you’re enjoying all the recipes, Frank! 😊
Wonderful~
Thanks Jenn, without you, I won’t have such a nice breakfast!
Jenn, if the filets you get are thinner and wider, how would you recommend adjusting the cook time? I have made this before and LOVE it but my filets this time are not as thick as yours (and as I have used previously). Thanks!
Hi Jeanne, if they’re 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).
Hello! Does the salmon have to have the skin? I only have skinless…..thank you!
No, Alice, it’s perfectly fine if the salmon doesn’t have skin – enjoy!
This is the best way to prepare salmon that I’ve found thus far. Crispy exterior with meat that literally melts in the mouth. Amazing!
Five Stars! Simply delicious.