Pan-Seared Salmon
Pan-searing creates a delicious crispy exterior while keeping the inside moist and tender. This method works best with skin-on fillets.
Equipment
- Heavy-bottomed skillet (cast iron or stainless steel)
- Fish spatula or wide turner
- Instant-read thermometer
- Paper towels
- Basting spoon
Ingredients
- Salmon fillets (skin-on preferred)
- Salt, pepper, and any additional seasonings
- Oil with a high smoke point (vegetable or avocado oil)
- Butter, garlic, and herbs (optional, for basting)
Instructions
- Remove salmon from refrigerator 15–30 minutes before cooking.
- Pat salmon dry with paper towels.
- Season with salt, pepper, and desired seasonings.
- Heat skillet over medium-high until very hot.
- Add oil to coat the pan.
- Place salmon skin-side down (or presentation side down if skinless), cook 4 minutes without moving.
- Flip carefully, add butter/garlic/herbs if desired, baste for 2–3 minutes.
- Check internal temperature (120–125°F for medium-rare, 130°F for medium).
- Rest for 3 minutes before serving.
Notes
- Don’t move the salmon too soon, it should release easily before flipping.
- Resting is important, the temperature will rise a few degrees off heat.
- Cooking skin-side down first protects the flesh.