Delish Pan Seared Salmon Recipe

Pan-seared salmon is one of those dishes that somehow feels fancy but comes together in like 15 minutes flat. The crispy skin, the juicy, tender inside—mmm. It’s got that perfect mix of straightforward and show-off, especially when you’re craving something that looks harder than it is (but really isn’t). This recipe locks in that beautiful golden crust and keeps the salmon silky inside without any weird fishy taste or dryness. You’ll wanna make this all the time.

My husband is obsessed with this one. Like, I swear he wouldn’t say no if I served it for breakfast, lunch, and dinner. The last time I made it, he gobbled his plate so fast I thought he’d literally inhale the skin off the fish. He’s not even a huge seafood fan usually, but this? Game changer. We’ve turned it into a weekend ritual—something quick yet surprisingly satisfying after a long week. Plus, it pairs with just about anything, so I can slide in whether we’re feeling roasted veggies or a quick salad.

How to Make It

Alright, grab your salmon and let’s get real. Pat the fillets dry like you mean it because wet salmon = sad, soggy skin. Salt and pepper those babies well—don’t be shy. Heat up a skillet (cast iron preferably, but I won’t judge if you don’t have one), then toss in a bit of oil until it’s shimmering. Slip the salmon in skin-side down. Press it lightly with a spatula for a few seconds so it doesn’t curl up like it’s trying to escape. Now, leave it alone for a good 4 to 5 minutes—yes, just stare at it (or scroll your phone, I’m not the boss of you). You want the skin to crisp up and the fish to cook about two-thirds of the way through. Flip carefully and cook another couple minutes. If you’re worried about rawness, you can pop it in the oven for a minute or two but honestly, I’m all about that pan vibe. When it’s flaky and pinkish in the middle, you’re good. A squeeze of fresh lemon right before serving, and boom—you’re basically a pro.

✔Ingredient Notes

– Salmon Fillets: Go wild with wild-caught if you can, but farmed works too. Just make sure it’s skin-on and decent thickness so it cooks evenly.
– Olive Oil or Avocado Oil: Use something with a high smoke point; you want crispy skin, not burnt fish.
– Salt and Pepper: Not fancy seasonings here—good old salt and pepper will highlight that natural salmon flavor. Don’t be timid.
– Lemon: Fresh is king here. A quick squeeze right at the end wakes it all up.

✔Recipe Steps

1. Pat the salmon fillets dry with paper towels.
2. Season generously with salt and pepper on both sides.
3. Heat oil in a skillet over medium-high heat until shimmering.
4. Place salmon skin-side down, pressing gently for a few seconds.
5. Cook skin-side down for 4–5 minutes without moving.
6. Flip carefully and cook for another 2–3 minutes until done.
7. Remove from heat and squeeze fresh lemon juice over the top.
8. Serve immediately with your favorite sides.

What to Serve It With

I’m all about keeping it simple here—roasted asparagus, garlic mashed potatoes, or even that lazy pre-washed salad mix you keep ignoring in the fridge. For a bit of crunch, toss some toasted pine nuts or almonds on top. If you wanna geo-flavor it up, a quick dollop of creme fraiche or a drizzle of that good Dijon mustard mixed in with honey is wild good too.

✔Tips & Mistakes

Don’t flip the salmon too early. That skin needs time to develop that crispy crust. Also, for the love of all things good, dry the salmon well before cooking. I once skipped this step and that skin turned into a sad soggy mess—eye roll forever. And don’t crowd your pan; if you’re cooking multiple fillets, do it in batches. No one likes steamed fish masquerading as seared.

✔Storage Tips

Got leftovers? Store in an airtight container in the fridge for up to 2 days. Cold salmon might sound weird, but honestly, it’s a legit snack straight from the fridge, especially on a salad or bagel with cream cheese. Warm it gently in a skillet or oven to keep it from getting dry. No shame in leftover breakfasts!

✔Variations and Substitutions

Out of fresh salmon? Frozen works—just thaw fully and pat dry first. Tried swapping lemon for lime, and yep, still awesome. Butter instead of oil? Sure, but watch that burn. If you want a little extra zing, toss crushed red pepper flakes on before cooking. Soy sauce or miso marinade? Absolutely delicious but not quite this simple crispy-skinned vibe. Honey in the pan? Too sweet for me, but if you’re into sweet-savory, go wild.

Frequently Asked Questions

Delish Pan Seared Salmon Recipe

This simple and delicious pan seared salmon recipe yields crispy skin and juicy, tender fish perfect for a quick weeknight dinner.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces salmon fillets
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon salt or to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 lemon lemon cut into wedges for serving

Instructions

Preparation Steps

• Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Place salmon fillets skin-side down in the skillet and cook without moving for about 7 minutes until the skin is crispy.
• Flip the salmon fillets and cook for another 5 to 7 minutes until cooked through to your liking.
• Remove from heat and serve immediately with lemon wedges.

Notes

For extra flavor, marinate the salmon briefly in lemon juice and garlic before cooking. Serve with your favorite steamed vegetables or salad for a complete meal.