Pan Seared Salmon

With a perfectly crisp exterior and moist, tender interior, this Pan Seared Salmon is the best of both worlds. In less than 30 minutes, you can have this restaurant-worthy meal on the table and ready to impress.

Why You’ll Love This Pan Fried Salmon

• It’s Just Impressive. Like Stuffed Salmon and Red Wine Braised Short Ribs, this is a dish that’s truly going to wow your guests (and you!). With a perfectly seared exterior and moist, flaky interior, they’ll think you’re a culinary genius!
• For the Novice and Expert Alike. I used to think that only a restaurant with its special equipment and professional staff could pull it off, but it’s completely doable at home. With a few easy pointers, all of which I have included for you below, you will also know how to pan sear salmon perfectly!
• Dry Fish Is So Yesterday. This recipe ensures your salmon is succulent, tender, and never dry. Pan searing helps lock in the moisture and prevent drying out, as Pan Fried Chicken Breast can certainly attest.
• It’s Versatile. While it’s anything but dull, this salmon doesn’t use bold flavors. Therefore, just about any side dish you serve will pair well with it.

How to Make The Best Pan Seared Salmon

Making pan fried salmon that you can proudly declare better than a restaurant comes down to a few rules.

Use the Right Equipment

• The best pan for salmon is one with a heavy bottom that you can heat to a high temperature and that conducts heat evenly. I have the best luck with stainless steel (this pan is the holy grail) and cast iron. A non-stick pan can work too, but it’s not my favorite for searing or pan frying, as it doesn’t get the surface of the fish *as* crisp.
• GET A FISH SPATULA. This long, flexible spatula is the one I use more than any other, and it is useful for so much more than fish. From turning Oven Roasted Vegetables, to flipping eggs and pancakes, to getting that perfect flip on your fillet, a fish spatula with its wide surface area is indispensable.

Use Salmon WITH the Skin On

• Making pan seared salmon without skin can be difficult. Keeping the skin on salmon makes it easier to flip, as the salmon is less likely to fall apart (also recommended for Instant Pot Salmon).
• Making pan seared salmon with skin insulates it and makes it more difficult to overcook.

Let the Salmon Come to Room Temperature

• This rule applies to just about any seared protein. Letting the salmon fillets come to room temperature ensures that the insides finish cooking at the same time the outside is crisp so that you do not overcook the fish waiting for its center to come to temperature.
• A minimum of 10 minutes before you’d like to cook the salmon, remove it from the refrigerator.

Pat It Dry

• Water is the enemy of well-seared salmon. Be sure to pat the fillets dry with paper towels before adding them to the pan.

Season the Fish Immediately Before Cooking

• Salt will draw moisture out of the fish. To help it stay dry (and thus more easily crisp), wait to season it until just before you add it to the pan.

Wait to Add the Salmon Until the Pan is HOT

• If you add the salmon when the pan is too cool, you won’t achieve a good sear.
• We are going for medium-high heat. Depending on your stove, it can take several minutes for your pan to heat up.
• You know your pan is ready for searing when a drop of water dances and sizzles on the surface.
• Be sure to give the oil time to heat up too. (To cook salmon in the most healthy way without any oil, try Poached Salmon.)

Sear the Flesh Side First

• Which side of salmon to sear first is a topic of debate. Lovers of crispy, golden crust swear the salmon skin-side should be seared first. When cooked this way, the salmon is served with crispy skin side up. If you like to eat crispy salmon skin, skin-side first is probably best for you.
• Personally, I prefer to sear the flesh side of the salmon first and serve the salmon with the skin on the bottom. It gives the salmon a beautiful presentation and since I don’t personally enjoy eating salmon skin, I prefer to save that delightful crispy portion for the flesh side, which I do eat. It is easy to remove the salmon from the skin as you take bites.

Add a Bit of Butter

• Just 1 tablespoon gives the salmon an unmistakable richness that’s reminiscent of a restaurant. It’s worth it!

Don’t Touch!

• For the best sear, do not disturb the salmon while it cooks on each side. It’s tempting to peek, but you won’t get that crispy exterior.
• When the salmon is done cooking, it will release easily from the pan. If it’s sticking, chances are it needs another minute or so. About 7 to 10 minutes total is how long to pan fry salmon with skin.

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The Ingredients

• Salmon. Rich in omega-3s, lean protein, and vitamins, pan seared salmon is good for you. It’s beloved in our kitchen for its mild flavor and versatility.
• Salt + Pepper. A seared fish necessity.
• Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil. Olive oil has a relatively low smoke point. The butter and oil are how you pan sear salmon without burning it.
• Lemon. A finishing squeeze of fresh lemon juice adds freshness and brightness.

The Directions

1. Dry the Salmon. This ensures you get the best sear.

2. Heat the Butter and Oil. Get the pan nice and hot!

3. Season the Salmon. Do this right before cooking.

4. Cook the Salmon. Start skin-side up for 5 to 6 minutes.

5. Flip the Salmon. Cook for 2 to 4 more minutes.

6. Add a Squeeze of Lemon. For freshness and brightness. ENJOY!

Storage Tips

• To Store. Refrigerate salmon in an airtight container for up to 2 days.
• To Reheat. Very gently rewarm leftovers in a skillet over medium-low heat. Personally, I prefer to serve the salmon slightly chilled or at room temperature over a salad or on toast, rather than reheat it.

What to Serve with Pan Seared Salmon

• Rice. Pan seared salmon and brown rice are a delicious combo! For vareity, try this Turmeric Rice or Lemon Rice.
• Pasta. This salmon and Garlic Pasta or Mushroom Pasta would make a tasty meal.
• Vegetables. Serve salmon with a side of Grilled Broccoli, Sauteed Spinach, Roasted Mushrooms, Air Fryer Zucchini, or Roasted Tomatoes.
• Salad. Italian Farro Salad or Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would make a light and healthy side for this recipe.
• Potatoes. While meat-and-potatoes might be the adage, salmon and potatoes is a super satisfying meal. Try Crockpot Mashed Potatoes, Scalloped Potatoes, or Oven Roasted Potatoes.

Recommended Tools to Make this Recipe

• Cast Iron Skillet. Making cast iron pan seared salmon will help you achieve the perfect sear.
• Fish Spatula. Perfect for flipping the salmon fillets (yes, you do flip salmon when pan searing).
• Instant Read Thermometer. The easiest way to check the pan seared salmon temperature.

Let’s all make pan seared salmon for dinner tonight!

It’s easy and has the power to improve any evening. Promise!

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