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Homemade Perfectly Pan Seared Salmon photo

Perfectly Pan Seared Salmon

Simple, quick pan-seared salmon with crisp skin and tender flesh.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 2 servings

Equipment

  • 10–12 inch frying pan or skillet
  • fish spatula or thin flexible spatula
  • Paper Towels
  • tongs or spatula for flipping

Ingredients
  

  • 2 skin-on salmon fillets 6 to 8 ounces each, 1 to 1½ inches thick, pin bones removed, skin descaled
  • 1-2 tablespoons neutral high-smoke-point oil such as canola
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Remove the salmon from the refrigerator 15 minutes before cooking to let it come to room temperature.
  • Heat a 10–12 inch frying pan over medium-high until very hot. Test by flicking a few drops of water into the pan — they should dance and evaporate quickly.
  • Add 1–2 tablespoons of neutral, high-smoke-point oil and swirl to coat the bottom; heat until shimmering but not smoking.
  • Pat the fillets dry on all sides with paper towels. Season the flesh side with kosher salt and a few grinds of black pepper.
  • Carefully add the fillets to the pan skin-side down, placing them from front to back to avoid splatter toward you. Reduce heat to medium or medium-low.
  • When the fillets first hit the pan they may buckle; gently press the flesh with a fish spatula for about 1 minute until the fillets lay flat again.
  • Cook skin-side down until the fish is about 3/4 cooked through, watching for the color change from translucent coral to opaque pastel up the sides — about 5–9 minutes depending on thickness and stove.
  • Flip the fillets with a fish spatula and cook the flesh side 1–4 minutes more to your desired doneness (120–125°F for medium-rare, 125–130°F medium, 145°F well done per USDA).
  • Remove the fillets from the pan and drain briefly on a paper towel–lined plate for 2–3 minutes. Serve skin-side up for crispy skin or loosen and remove the skin if desired.
  • Optionally finish with a squeeze of fresh lemon juice or your preferred sauce before serving.

Notes

  • Letting the salmon come to room temperature helps it cook evenly.
  • Patting the fillets dry ensures a crisp skin.
  • Pressing the fillet when it first hits the pan prevents curling.
  • Cook times vary with thickness and stove heat.
  • Use a fish spatula to flip gently.
  • Consuming raw or undercooked seafood may increase your chance of food borne illnesses.