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Close-up of delicious Pan-Seared Salmon with crispy skin and herb garnish, ready to eat.

Perfect Pan-Seared Salmon

This recipe provides a step-by-step guide to achieving restaurant-quality pan-seared salmon with crispy skin and flaky flesh. It emphasizes the importance of key details like patting the salmon dry and using high heat to create a perfect sear. With customizable flavor boosters and serving suggestions, this dish is both impressive and easy to master.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Salmon fillets 6-8 ounces each, skin-on or skinless
  • 1-2 tablespoons High-heat oil avocado, grapeseed, or refined coconut oil
  • Salt to taste
  • Black pepper to taste
  • Optional: Garlic powder to taste
  • Optional: Onion powder to taste
  • Optional: Paprika to taste
  • Optional: Dried herbs dill, thyme
  • Optional: Lemon zest to taste
  • Optional: Red pepper flakes to taste
  • Lemon wedges for serving

Equipment

  • Skillet (cast iron or stainless steel)
  • Tongs or fish spatula
  • Paper towels
  • Plate
  • Meat thermometer (optional)

Method
 

  1. Pat salmon fillets completely dry with paper towels.
  2. Season both sides of the salmon generously with salt, pepper, and any optional spices.
  3. Place a skillet over medium-high heat.
  4. Add high-heat oil to the skillet and let it heat until shimmering.
  5. Gently place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Do not overcrowd the pan; cook in batches if necessary.
  6. Press down lightly on the salmon with a spatula for the first 30 seconds to ensure even contact with the pan.
  7. Sear undisturbed for 4-6 minutes, or until the skin is golden brown and crispy and the flesh is about halfway cooked.
  8. Carefully flip the salmon fillets using tongs or a fish spatula.
  9. Cook for another 2-4 minutes, or until the salmon is cooked through and the internal temperature reaches 145°F (63°C).
  10. Remove the salmon from the skillet and place it on a plate.
  11. Let it rest for a few minutes before serving with lemon wedges and your favorite sides.

Notes

For extra flavor, try marinades like lemon dill or honey garlic. Overcooked salmon is dry; use a thermometer. Avoid soggy skin by patting the salmon dry thoroughly. Rest the salmon after cooking for a more moist result. Serve with roasted vegetables, rice, quinoa, salad, mashed potatoes, or pasta.