Pan-Seared Salmon

Pan-Seared Salmon is one of the easiest yet most elegant meals to make at home!

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I love salmon. There, I’ve said it. The truth is, it doesn’t matter how you prepare it. I’ve never met a salmon dish I didn’t like. Whether you serve it with herb butter, teriyaki, tartar, or dill sauce, or whether you poach, grill, or use this pan-seared salmon recipe, you can count on a delicious meal.

Salmon is a quick and easy dish to prepare, taking less than 10 minutes of cooking time in most recipes. It doesn’t need much to taste great—some olive oil or butter, salt and pepper, and a drizzle of lemon juice. Of course, you can get as fancy as you like, creating delicate sauces or elaborate side dishes. The star of the meal will still be that perfectly cooked salmon fillet.

Try to purchase salmon fillets the same size to help them cook evenly. If your salmon fillets are irregular, with some having thinner sections, you might want to trim them to remove the thinner pieces first so they do not overcook. I always buy a few extra pieces for leftovers, as I enjoy using freshly cooked salmon to make salmon cakes or to add to salads.

Is Pan-Seared Salmon Healthy?

Salmon is a highly recommended protein. It is high in antioxidants, vitamins, and omega-3 fatty acids and is often featured in articles on heart-healthy foods. Of course, any healthy food can become less healthy depending on how it’s prepared. In this case, you have nothing to worry about, as pan-searing salmon fillets in a little olive oil with salt and pepper is about as straightforward and simple as possible. Add some colorful vegetable side dishes, and you will have the makings of a healthy and delicious meal.

How To Get Crispy Skin Salmon

If you want crispy skin on your pan-seared salmon adjust this recipe slightly by following these steps instead. First, pat the fillets dry and season them with salt and pepper. Heat a non-stick skillet over medium-high heat and add a thin layer of olive oil covering the bottom. Immediately place the fish skin-side down over the hot oil and reduce the heat to medium. Use a spatula to press down on the fillets, ensuring that the skin’s entire surface touches the bottom of the pan for maximum crispness.

Cook the salmon fillets skin-side down until 3/4 of the way cooked—approximately 5 to 7 minutes. When the sides of the fillets change to an opaque color 3/4 of the way up, it is time to flip the fish. Cook the salmon fillets with the flesh side down for 1 to 2 minutes until done. Flip the salmon skin-side down again for 60 seconds to ensure it remains hot and crispy. Serve immediately skin-side up on a plate.

FAQs & Tips

How Do I Store Leftovers?

Leftover salmon can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Thaw frozen leftovers in the fridge overnight. Reheat salmon in a nonstick pan on the stovetop or bake in the oven at 300˚F until warm.

Is It Better To Bake Or Pan-Sear Salmon?

Salmon is a versatile fish that can be baked, seared, fried, air-fried, broiled, grilled, or poached, depending on the recipe you choose. I have made it all these ways, and it is always delicious.

What Is A Good Herb Butter For Salmon?

I like to use fresh garlic and dried or fresh oregano or basil in my butter. Dill, parsley, and thyme are other excellent options. I also add lemon juice to enhance the flavor.

Serving Suggestions

Salmon is a versatile fish that goes great with most side dishes, including potatoes, rice, vegetables, and quinoa. Some of my favorite accompaniments include Asparagus Risotto, Roasted Green Beans, and Roasted Cauliflower And Carrots. A delicious sauce to serve on the side is this Remoulade Sauce. I love it on any seafood!

You can add cold leftover salmon to this Kale and Chickpea Salad or serve it alongside this Grilled Romaine Salad for a delightful change of pace. I also love topping this Broccoli Pasta Salad with chilled chunks of salmon.