I’m geeking out over this Crispy Pan Seared Salmon because it’s legit too good not to share with the world. I licked the pan clean. Like, seriously I dipped my fingers into the cooled off creamy lemon parmesan sauce and scooped up every last drop. My hubby was only mad that he didn’t get to it first.
Ingredient Notes
- Skin-on salmon filets (you want that crispy skin!): This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Shallots
- Garlic
- Coconut milk
- Mascarpone cheese
- Parmesan cheese
- Lemons
- Fresh herbs // kosher salt // freshly ground pepper // extra virgin olive oil (you know, the usuals)
Can’t have a delicious lemon herb sauce without the lemons and fresh herbs, so don’t forget to pick some up!
How to pan sear salmon (or other fish) perfectly
My tricks for getting a perfect sear on salmon every single time begins by drying the fish on a paper towel lined plate. The goal is to remove all moisture from the skin. I let the salmon sit for about 5-10 minutes on each side before it ever touches a pan. Don’t forget to season the salmon (or whichever fish you’re cookin’ up) after you’ve dried it.
When ready, heat pan over medium-high heat until quite hot, then add oil. I like to use grapeseed oil, but extra virgin olive oil, canola, or vegetable oil would work great too!
Place salmon skin side down into hot oil then DO NOT TOUCH. Cook for about 4-5 minutes, or until the skin is real crispy and fish pulls away easily from the pan. At this point, you can carefully flip the salmon (this is my go-to fish spatula that I use for literally EVERYTHING!) and cook for another 3 minutes or so, or until the fish registers an internal temperature of 110 – 120 F for medium rare. Remember, your fish will continue to cook a bit more when you remove it from the heat!
Always dry the fish on a paper towel lined plate first to remove all the moisture.
Best pan to get crispy AF salmon skin
Spoiler: do NOT be scared to cook pan seared salmon with skin. That crispy skin is the best part!
You can absolutely pan sear fish in a cast iron or a stainless steel pan (hot pan, cold oil, works like a charm!), but for a more foolproof cooking method, I always reach for a large nonstick skillet. You will be shocked at how easily the fish lifts away from the pan.
If you’re looking to invest in a great nonstick pan to make perfect pan seared salmon every single time, I highly recommend GreenPan. Won’t break the bank, high quality, clean aesthetic. What’s not to like? I’ve used the 12-inch nonstick ceramic skillet pictured below for this recipe every single time.
Can I substitute dairy products for coconut milk?
Yes! I love the use of coconut milk in this recipe — it adds natural sweetness that you wouldn’t otherwise get — but it’s totally fine to replace it with heavy cream or whole milk.
Can I use frozen salmon?
No. You will absolutely not get crispy skin if you cook frozen salmon in a hot pan, nor will the fish cook evenly. If you’re using frozen fish, make sure you let it thaw overnight in a refrigerator before cooking to ensure it comes to temperature slowly. And don’t forget to dry the fish on a paper towel lined plate before adding to pan.
Does this freeze well?
While I would not recommend freezing the cooked fish, you could absolutely double the lemon parmesan sauce and freeze it. Cool sauce completely, then place in a freezer-safe, airtight container. Defrost as needed.
Make this easy, crispy pan seared salmon recipe one time and I am beyond convinced that — like me! — you’ll lick the pan clean. Simply put, it is the best. Ain’t no shame! And the lemon parmesan cream sauce? Fo’get about it!
If you make our Crispy Pan Seared Salmon recipe, please let us know by leaving a review or rating below!
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For additional weeknight favorites, check out the following recipes:
Anchovy chicken
Spicy tagliatelle with crab, lemon, and capers
Weeknight slow baked salmon with herb-shallot butter
Asian stuffed peppers
Grilled romaine with pumpernickel croutons and lemon caesar vinaigrette
Crispy Pan Seared Salmon Recipe with Lemon Parmesan Sauce
Video
Ingredients
For salmon:
- 4 skin-on salmon fillets about 1 lb
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp grapeseed or extra virgin olive oil
- 2 large shallots minced
- 3 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1 cup coconut milk full fat or light OR 1 cup heavy cream
- ⅓ cup mascarpone cheese room temperature
- ½ cup parmesan cheese grated
- 2 lemons halved and grilled (grilling optional, but highly recommended!)
- 3 Tbsp fresh chives chopped, plus more for serving
- 3 Tbsp fresh dill chopped, plus more for serving
Optional, for serving:
- 2 medium zucchini cut into ¼” pieces
- 4 Tbsp extra virgin olive oil divided
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup Israeli couscous
- 2 Tbsp pine nuts toasted
- ½ – 1 cup arugula or other micro greens
- Crusty baguette
Instructions
- Dry salmon before cooking. Place salmon filets on a paper-towel lined plate to dry. Let sit 5-10 minutes, then turn over and dry an additional 5-10 minutes. Season salmon on both sides with 1 tsp salt and ¼ tsp pepper.
- Cook the zucchini. Preheat oven to 375 F. Place zucchini on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil and season with ½ tsp salt and ¼ tsp pepper. Toss to combine, then roast until tender, about 15-20 minutes, stirring once halfway through.
- Make the couscous. Place 1 ¼ cups water in a sauce pan then bring to a boil. Add 1 cup couscous, turn heat to a simmer, then cover and set aside until all water has absorbed, about 5 minutes. Fluff couscous with a fork, drizzle in remaining 2 Tbsp extra virgin olive oil, roasted zucchini, and 2 Tbsp pine nuts. Gently toss to combine.
- Cook the salmon. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. When hot, add salmon skin side down. Cook until skin is crisp and salmon easily pulls away from the pan, about 4-5 minutes. Carefully flip and cook other side until salmon registers between 110 and 120 F for medium rare, about 3 minutes more. Cook longer as desired, but remember the fish will continue to cook a little after you remove it from the pan.
- Make the sauce. Remove salmon from pan and set aside. Meanwhile, to the same pan add 2 minced shallots and cook until translucent, about 3 minutes. Add 3 cloves minced garlic and 1 tsp red pepper flakes, then cook 30 seconds more. Pour in 1 cup coconut milk or heavy cream and ⅓ cup mascarpone cheese, then stir until cheese has completely melted. Add ½ cup parmesan, juice from 1-2 lemons (start with 2-3 Tbsp, then add more if you love lemon OR just place lemon halves into sauce!), 3 Tbsp chives, and 3 Tbsp dill, then whisk to combine. Taste sauce and adjust seasoning as needed. Remove from the heat, then either return salmon to the pan or serve on the side with sauce spooned on top.
- Serve immediately with couscous, arugula, and crusty bread.
Loved this salmon recipe! It’s even easier than it looks and so much flavor! Can’t wait to make it again!
Exactly!! It’s got a number of ingredients, but the instructions are really paired down and the whole sauce comes together in minutes. I am so happy you love this salmon! xo, Ari
Can i used ricotta cheese instead of mascarpone cheese?
Hi Scarlet! You can totally use ricotta, but it will be a little grainier than mascarpone, which is creamy and smooth and will melt entirely into the sauce. Ricotta will still taste delicious! xo, Ari
Holy cow! Just made this and it is delightful. Made it with coconut milk per the recipe and it did not have a strong coconut flavor. It was creamy without being too heavy and the lemon and herbs brightened it up perfectly. Definitely worth a repeat.
Right?!?! That sauce is slurpable! That’s what I love about the coconut milk — creamy, but definitely not thick and heavy. So happy you love! xo, Ari
Kudos to Ari Lang! I made this last night for company —first time recipe for important company—brave move right??!! Recipe turned out perfect and was gorgeous plated. Company raved and two of them asked for more! Plenty of sauce, I caught hubby with spoon eating leftover sauce after dinner. Really really great!!!! Thank you!!!!
Yessss, love hearing this, Kristin! Thanks for trusting me enough to serve to guests! And I catch my hubby doing the same thing all the time lol. xo, Ari
What a delicious recipe! I made it for Mother’s Day dinner, and everyone loved it!
That’s so great!! It’s a fantastic celebratory meal for sure! xo, Ari
Made this last night exactly as directed and it was AMAZING!!! I only made two salmon fillets, but knew better than to halve the sauce because it looked so delicious, sooo happy I made the entire amount. My husband and I devoured the salmon with the sauce, dipped our crusty bread into it, and smothered the couscous in it. I always thought the cast iron was the best way to get crispy skin, but using the non-stick skillet worked wonders!! The salmon was absolutely to die for. This recipe is hands down one of my favorite and will be a show stopper for dinner guests!! As always Ari, your recipes blow away all others 🙂 Thank you for sharing with us!
That sauce!!! It is as good as one could hope! And yes, it is 100% our entertaining dinner of choice, everyone loves it. YAY! xo, Ari
I made the recipe as written but served it with quinoa and roasted summer corn. It was wonderful and the sauce was dreamy!
Sounds like two delicious additions! Love the idea of summer corn, yum! xo, Ari
I make this salmon dish on repeat!! It really is the definition of simple and delicious. Run, don’t walk to the store to get the ingredients (which you may likely already have!). Don’t sleep on this one! All of Ari’s recipes are 11/10! Rosè pairs fab with it too 😉
It is the actual best salmon recipe!! That sauce is what dreams are made of. Thank you so much for the review! xo, Ari
One of the most delicious recipes ever! Loved every part of it. I’ll definitely come back here for more amazing meals 😍
I have commented here before about this recipe, but remade this again last night and had to leave another in case anyone fails to scroll through to read my rave review 😉
This is honestly one of the best meals I’ve ever made. Top two easily! It’s easy, yet incredibly impressive to anyone you serve it to. Everyone I have made this for has said it should be in a restaurant.
Don’t skip on grilling the lemons, it adds so much flavor! And don’t get me started on the sauce…it is AMAZING!!! I will smother this sauce on anything and everything. Make sure you have a crispy baguette to drench up all the extras with (if there is any!)
The crispy salmon skin is the extra touch I never knew I needed, it’s such a treat!
Highly recommend this recipe to all of you in doubt!!
Thanks Ari for such a wonderful meal 🙂
It honestly is the best salmon recipe EVER. Whenever we make it, we remember how amazing it is and remind ourselves to make it more often. Agree, that sauce is EVERYTHING!!! xo, Ari
omg best ever salmon
? where do i go to adjust number of servings
Thank you, Richard! One of our absolute favorites, as well. To adjust number of servings, simply hover your mouse in the recipe card over the physical number of servings. There is a sliding scale there and you can adjust to fit your needs. The ingredient quantities will automatically reflect that change. xo, Ari
Meal felt a little awkward to cook, but tastes fine. I definitely wouldn’t have come up with this combination myself. Would love to post a picture, but don’t see how to.
Hi Lorinda! I’m not sure what you mean by it being awkward to cook — if you felt like something wasn’t clear, please let me know. Pictures can be shared on Instagram or FB. If you tag me (@wellseasonedstudio) or use #wellseasonedstudio in the post, I’ll get a notification and can see it! xo, Ari
This is my second time making this recipe and it was delicious! The juice of one lemon was enough for my taste. The sauce is amazing! Thank you for sharing.
My husband agrees, Ann — LOL. I am a lover of lemon and acidity through and through! Thanks for the review! xo, Ari