Perfect Pan Seared Salmon Recipe | Crispy Skin & Tender Fillet

by Oleg Nikitenko January 17, 2025

How to Make Perfect Pan Seared Salmon

If you're looking to cook the best pan seared salmon, you've come to the right place. This recipe delivers crispy skin, tender fillet, and rich flavor that can rival any restaurant dish. Whether you're a seafood enthusiast or trying salmon for the first time, this guide will help you achieve perfection.

Why Pan Seared Salmon is the Ultimate Dish

Delicious and Versatile

Pan seared salmon is quick to prepare and pairs well with various sides, sauces, and garnishes, making it ideal for casual dinners or gourmet meals.

Packed with Nutrition

Salmon is a superfood loaded with health benefits. It’s a great source of:

  • Omega-3 fatty acids: Promote brain and heart health.
  • High-quality protein: Essential for muscle growth and repair.
  • Vitamins D, B12, and Selenium: Support bone health, immunity, and metabolism.

According to the American Heart Association, consuming fatty fish like salmon twice a week can significantly reduce the risk of heart disease.

Ingredients for Pan Seared Salmon

To create this mouthwatering dish, you'll need:

  • 4 skin-on salmon fillets (6–8 ounces each)
  • 2 tablespoons olive oil (or substitute avocado oil for a neutral flavor)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: Lemon wedges, parsley, or dill

Pro Tip: Opt for high-quality, wild-caught salmon for better flavor and nutrition. Check out Sockeye Salmon Fillets for premium options.

Step-by-Step Guide to Pan Seared Salmon

1. Prepare the Salmon

Begin with room-temperature salmon fillets. Pat them dry using paper towels to remove moisture, ensuring the skin crisps up beautifully.

  • Remove any pin bones using tweezers.
  • Lightly score the skin to prevent curling during cooking.

Expert Tip: Always use fresh salmon for the best taste and texture. Fresh fillets should have a mild smell and vibrant color.

2. Season the Fillets

Generously season both sides of the fillets with salt and pepper. Keep it simple to let the salmon’s natural flavor shine.

Optional Add-Ons

  • A pinch of smoked paprika for a smoky touch.
  • A squeeze of lemon juice for brightness.

3. Heat the Pan

Use a non-stick skillet or a cast-iron pan for even cooking. Add 2 tablespoons of olive oil and heat over medium-high until it shimmers.

Why the Right Temperature Matters

A hot pan creates a golden crust while locking in moisture. If the oil starts smoking, reduce the heat slightly.

4. Cook the Salmon Skin-Side Down

Place the fillets skin-side down into the pan. Gently press each fillet with a spatula for 10 seconds to prevent the skin from curling.

  • Cook for 4–5 minutes without moving the fillets. This allows the skin to become golden and crispy.

5. Flip and Finish

Carefully flip the salmon using a fish spatula. Cook the flesh side for another 3–4 minutes until the center is slightly translucent and flaky.

  • Internal Temperature: Aim for 125°F for medium-rare or 145°F for well-done.

6. Rest and Serve

Remove the salmon from the pan and let it rest for 2–3 minutes. This helps redistribute the juices, ensuring each bite is moist and flavorful.

Garnish Ideas

  • Fresh parsley or dill for a pop of color.
  • Lemon wedges for a burst of acidity.

Pro Tips for Perfect Pan Seared Salmon

  1. Dry the Skin: Patting the skin dry ensures it crisps up properly.
  2. Don’t Overcrowd the Pan: Leave space between fillets for even cooking.
  3. Experiment with Oils: Try ghee or avocado oil for a different flavor profile.
  4. Add Aromatics: During the last minute of cooking, add garlic, thyme, or a pat of butter for enhanced flavor.

Serving Suggestions

Pair your pan seared salmon with:

Simple Sides

  • Garlic mashed potatoes
  • Steamed asparagus or green beans
  • Lemon herb rice

Gourmet Pairings

  • Seared salmon sushi or salmon nigiri for a Japanese-inspired meal
  • Mango salsa or avocado relish for a tropical touch

FAQs About Pan Seared Salmon

1. How do I keep the salmon from sticking?

Ensure your pan is hot before adding the salmon. Use enough oil, and let the fish cook undisturbed for the first few minutes.

2. Can I cook salmon without the skin?

Yes, but the skin helps protect the fillet during cooking and adds a crispy texture.

3. What should I do if the salmon skin isn’t crispy?

Increase the heat slightly and cook for an additional 1–2 minutes, pressing gently with a spatula.

4. Can I reheat pan seared salmon?

Reheat salmon in a low oven (275°F) for 10–15 minutes to maintain its moisture. Avoid microwaving, as it can make the fish rubbery.

5. What’s the best wine to serve with salmon?

Pair salmon with a crisp Sauvignon Blanc or a light-bodied Pinot Noir for a balanced meal.

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Watch & Learn

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Conclusion

Cooking the perfect pan seared salmon is easier than you think. With a golden, crispy skin and tender, flaky fillet, this recipe guarantees restaurant-quality results. Whether you serve it with simple sides or alongside gourmet dishes, this pan seared salmon recipe will impress every time.

What’s your favorite way to cook salmon? Share your tips and experiences in the comments below!

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