Perfectly Flaky Pan-Seared Salmon Filets
Pan-searing salmon is a straightforward process that yields a restaurant-level dish right in your own kitchen. This technique, which I learned working in NYC fine dining restaurants, will quickly become your go-to for an elegant dinner or a dependable weeknight meal. Once you get a feel for how the fish behaves in the pan—how it sizzles, how the skin looks—you’ll be able to replicate it again and again.
Servings: 4 servings
Calories: 304kcal
Equipment
Ingredients
- 4 (6 oz) salmon fillets, skin on or off
- 2 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil, such as sunflower, grapeseed, or canola oil
Instructions
- Preheat Your Pan: Place a pan over medium to medium-high heat for about 2-3 minutes. Add 2 Tbsp neutral oil.
- Pat the Salmon Dry: Moisture is the enemy of crispiness, so blot both sides of the fillets thoroughly with a paper towel.
- Season Generously: Sprinkle kosher salt and pepper all over, focusing especially on the skin side (if using). This helps draw out any lingering moisture, further aiding crispiness.
- Lay Skin-Side Down: Gently place each fillet skin-side down (if using) in the hot pan. The sizzle you hear should be moderate—if it’s too loud or popping, reduce the heat slightly.
- Peek and Flip: Once you see the edges turn opaque about halfway up the sides, about 4 minutes in, use a spatula or tongs to carefully lift an edge. If the skin has developed a golden brown crust and easily releases from the pan, you’re good to flip.
- Finish Cooking: Flip the fillet and cook the flesh side for 2-3 minutes more. This short final cook ensures the interior is still medium, around 130°F–135°F (54°C–57°C). If you want the salmon more fully cooked, add 1 minute to cook time.
- Rest, Then Serve: Transfer the salmon to a plate and let it rest for a minute or two. This helps the juices redistribute, keeping the fish moist.
Notes
- Wild salmon tends to be thinner than most farmed salmon (King salmon is an exception!)--reduce cook time as needed based on fish thickness.
- Make ahead: You can season the fillets and keep them chilled up to a few hours before cooking. Pat them dry again right before placing them in the pan.
- Storage: Allow to cool to room temperature, place in an airtight container, then refrigerate for up to 2 days. Reheat gently in a skillet over medium heat or enjoy cold in a salad to avoid drying out.
- Freezing cooked salmon: Fresh is best, but you can freeze cooked salmon for ~two months. Wrap tightly in plastic wrap, then store in a freezer-safe container or bag.
Nutrition
Calories: 304kcal | Carbohydrates: 0.1g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1238mg | Potassium: 835mg | Fiber: 0.03g | Vitamin A: 69IU | Calcium: 22mg | Iron: 1mg
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