Restaurant-Style Pan Seared Salmon
This post may contain affiliate links. Read my full disclosure policy. Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home. 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 (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home. The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust that elevates the dish to restaurant quality. “Supremely simple and delicious!” What You’ll Need To Make Pan Seared Salmon The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior. Step-by-Step Instructions Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food. 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 a lovely, flavorful, and golden crust. 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! Video Tutorial More Salmon Recipes RecipeComments (395)Add Comment Recipe Comments (395) Add Comment Ingredients 1 tablespoon extra-virgin olive oil ½ teaspoon kosher salt Freshly ground black pepper 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like) 1 tablespoon extra-virgin olive oil ½ teaspoon kosher salt Freshly ground black pepper 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like) Instructions Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. 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. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. 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. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 384 Fat: 26 g Saturated fat: 6 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 336 mg Cholesterol: 94 mg Per serving (4 servings) Calories: 384 Fat: 26 g Saturated fat: 6 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 336 mg Cholesterol: 94 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Fish & SeafoodQuick & EasyAmerican Fish & Seafood Quick & Easy American