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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Absolutely delicious and better than anything I’ve ever had in a restaurant. Plus it is super easy and fast to make. I will be eating pan seared salmon a lot more often. Thanks for sharing
Exactly as advertised. Just like the restaurants do it. Came out perfect. This is how my sixth grader loves his salmon. Thank you!
Quick, easy and absolutely delicious! The salmon was juicy and moist 😋
I grew up in the Pacific Northwest and how to cook salmon is a perpetual question. Not anymore. This was fantastic. I loved the crust. I did a teriyaki style salmon last night and this beat it hands down, and I love teriyaki. Thank you for sharing your knowledge!
Simple and Simply Divine
This is not the first time I’ve used this recipe, er or as she states ‘…it’s really a technique…’, but ANYone can make this…she takes the mystery and fear of over-cooking salmon out of the equation. I’d err on the side of less time per side, unless a really dense piece of salmon…it shall continue to cook once removed from the pan to platter, and by the time you’ve plated and served, it will be succulent ❤
ps I have found this technique works equally well with steelhead and I’ve also successfully utilized her technique on numerous other fish varieties–adjusting time/temperature and adding a tab of butter to the olive oil depending on the type of fish/seafood.
Thank you to the chef for expanding my family’s palate by teaching me how to successfully cook salmon!! (psst our neighbor is a fishing guide – today he gifted us with freshly caught salmon filets, lucky us!)
Perfectly delicious and so quick and easy! Will make again!
Tried it and loved it. Having it again tonight with baked potatoes, broccoli, salad and garlic bread. I used cast iron skillet over gas burner and added a little butter to the olive oil. Gin and tonic helps too.
Excellent recipe! Using an electric stove requires a lower heat throughout, but that learning curve is easy.
Thank you very much!
This recipe was amazing! I’ve been pan searing my salmon all wrong, but I got it right this time! Thank you! 😊
This recipe is the best salmon recipe. I just sent my Mom an apology for making non crusted baked salmon for years! My husband loved it too and does not want it any other way now!