Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.
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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. This is really more of a technique than a recipe, and it’s easy to master at home.
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.
How To Make Pan Seared Salmon
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt!
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 that lovely, flavorful, golden crust that makes this dish restaurant-worthy.
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!
More Salmon Recipes
- Baked Salmon with Honey Mustard & Pecan-Panko Crust
- Slow-Roasted Salmon with French Herb Salsa
- Grilled Salmon with Creamy Cucumber-Dill Salad
- Salmon Cakes
- Southwestern Maple-Glazed Salmon with Pineapple Salsa