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 be ready to impress!
Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
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.
How to Make Pan Seared Salmon
- 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 to avoid burning it.
- Lemon. A finishing squeeze of fresh lemon juice adds freshness and brightness.
- Dry the Salmon. This ensures you get the best sear.
- Heat the Butter and Oil. Get the pan nice and hot!
- Season the Salmon. Do this right before cooking.
- Cook the Salmon. Start skin-side up for 5 to 6 minutes.
- Flip the Salmon. Cook for 2 to 4 more minutes.
- Add a Squeeze of Lemon. For freshness and brightness. ENJOY!
- 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.
Flake leftover salmon into scrambled eggs for a protein-packed breakfast (it would be scrumptious on this Scrambled Egg Toast with Roasted Asparagus) or gussy up a slice of avocado toast.
How to Cook Salmon in a Frying Pan
FAQ
How long should salmon be cooked in a pan?
How do you know when salmon is done pan searing?
How long until salmon is fully cooked?
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Salmon Cooking Method
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Cook Time (depends on thickness)
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Baked Salmon
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10 to 16 minutes at 400°F
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Broiled Salmon
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4 to 5 minutes for very thin, or 7 to 10 minutes for 1-inch thick salmon
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Grilled Salmon
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7 minutes on medium high heat (375 to 450°F) (5 minutes skin side down, then flip for 2 minutes more)
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How do you not overcook salmon in a pan?
How long do you cook salmon fillets in a pan?
To pan sear salmon, take the fish out of the refrigerator around 15 minutes before you plan to cook it. Pat the fillets dry and season with salt and pepper. Ensure your pan is very hot (this will ensure a crispy crust) and add oil. Place the fillets skin-side down and sear for about 6-8 minutes, depending on how thick the piece of fish is.
What are the benefits of eating cooked salmon for dinner daily?
The daily consumption of salmon can provide proteins of high biological value, healthy fats, phosphorus, potassium, iodine, selenium, and vitamins of groups B, E, and D.
How do you cook pan-seared salmon?
While it’s certainly not the only way, we prefer sticking with a large stainless steel or cast iron skillet when cooking pan-seared salmon; make sure it’s a pan that’s large and wide enough to accommodate the fillets without overcrowding.
How long do you pan fry salmon?
Pan fry your salmon. Salmon fillets that are 6 to 8 ounces in weight will need to cook for a total of about 4 minutes. If you have thin fillets, cook each wide side for 2 minutes.