How to Pan Sear Crisp, Moist Salmon Fillets – Make restaurant-quality, perfectly cooked salmon in your own kitchen! Golden crust, moist & flaky within. Fast, easy tutorial, 20 minute meal, healthy & delicious.
It all started when my stepdaughter, aka “the pickiest eater on planet Earth,” developed a taste for salmon. Once I discovered she liked this great alternative to red meat, which can be high in saturated fat, I was determined to perfect my cooked salmon technique. I much prefer it to red meat, which is high in saturated fat. She preferred the pan seared salmon served at one of our favorite local restaurants– it was moist and flaky with a crisp golden crust. After struggling to make it the same way at home, I finally landed on a technique that produces restaurant-quality salmon every time. And my stepdaughter? She now likes mine better than the restaurant version!
This technique involves a simple combination of pan searing and oven roasting. Use boneless fillets, skin on for a crispy skin or skin off for a crispy golden crust — either will work. By following this great recipe, you can have perfectly seared salmon filets on the table in less than 20 minutes. Roast some veggies, steam a little couscous, and you’ve got a healthy, satisfying meal.
Restaurant? We don’t need no stinkin’ restaurant! Give yourself a pat on the back and a Michelin star, you’ll be rocking salmon fillets like a boss from now on.
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How to Sear Salmon Fillets
Ingredients
- Boneless salmon fillets skin off or skin on (up to 4 per batch)
- 2 tablespoons olive oil (you may also substitute avocado oil, which has a higher smoke point)
- Salt and pepper
NOTES
Instructions
- Preheat oven to 425 degrees F. If you have time, let the salmon come to room temperature, it will cook faster and more evenly that way (but don't stress, when I'm in a hurry I do it straight from the fridge). The salmon fillets should be generously seasoned with salt and pepper.
- Place skillet over medium high heat for 3-4 minutes till drops of water sizzle and bead on the surface when you sprinkle them. When water dries pour 2 tbsp olive oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two.Place salmon fillets gently into the skillet, up to 4 at a time (depending on the size of your skillet), making sure not to crowd the pan. The fillets should not touch. If using skin-on fillets, the skin side should be facing upward, with meat against the pan.
- Turn the burner up to high heat. Let the salmon sear for 2-3 minutes till a golden brown crust begins to form on the bottom edge of the meat. You'll be able to see the crust starting at the edge where the meat touches the pan. Once you see that, there is no need to lift the salmon and check-- the crust will continue developing in the oven. The less you disturb the salmon during cooking, the better.
- At this point, do not turn the salmon. Instead, transfer the whole skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-10 minutes. How long it cooks will depend on the thickness of the fillets and desired doneness-- some people like salmon a little on the rare side. Our family likes it fully cooked and flaking, but still moist. For a fillet that is 1-inch thick at its thickest point, this usually takes around 7-8 minutes in the oven. Once cooked you can cut into the thickest part of a fillet with a sharp knife to make sure it's done to your liking.When the salmon is done roasting, use an oven mitt to carefully remove the skillet from the oven. I do mean carefully, the skillet will be hot and the oil will be sizzling!
- Remove the fillets from the pan carefully with tongs or a fish spatula, plate them crust-side up, and serve. Keep in mind that if you keep them in the hot skillet they will continue to cook. If you're not serving the fillets immediately, you might want to take them out of the oven a little under-done and leave them in the hot skillet to finish cooking before you serve them. If you've left the skin on, it will be crisp at this point. Skin off, the only crispy area will be that golden brown crust. My stepdaughter likes that part the best. These are especially nice with a squeeze of fresh lemon juice. Enjoy!
Doug says
I have seared salmon so many times that I don’t know why I looked up this recipe, but I am so glad I did. The best it has ever turned out and exactly as pictured. Used cast iron and followed directions exactly. Perfectly cooked inside with a nice crunch outside. Thanks.
Linda says
Hi Tori,,This recipe is wonderful!
Thank you for simple recipe…I used lemon on mine w/pat butter.
Delicious.
Melissa says
Dynamite. I used butter. ❤️
Laura says
I am a terrible cook ( I have fun but no technique) and this came out GREAT! I would definitely make again. Thanks!
Laura says
btw I used cast iron skillet 3 minutes on high on stove then put in 425 degree oven for 6 minutes and flipped and cooked for remaining 2 minutes.
Kelly M says
5 stars does not do its justice here! It is very easy to follow, healthy, simple, ordinary ingredients, quick prep & cook times, consistent …..oh & DELICIOUS!!!
Tori Avey says
Kelly I agree! I had this again last night and I’m consistently happy with the result. 🙂
Kelly M says
1st & foremost —THANK YOU!!! Thank you soooo much for sharing such a delightful, quick & easy recipe!!! (I sure won’t lol) I made this salmon Saturday for dinner!!! Rave reviews from the whole family, including my 4yr old AND my 9yr old–who tries his best ‘not’ to like much of anything! When my Daddy visited on Sunday, hearing how scrumptious the previous nights dinner was–I was, happily, urged to make it again!!! Still delicious!!! This recipe is absolutely simply delicious!!! I can even fix this during the work/school/sports & everything else week!!! Thank you, thank you, thank you!!!
Megan says
This was the BEST salmon recipe I’ve made or possibly ever had. And such simple ingredients. Thank you for sharing!!
John says
Preheating a Teflon pan creates poisonous gases, I would recommend using either a cast iron pan, or something other than Teflon.
Tori Avey says
John, thankfully most new nonstick skillets are created PFOA free, but for those who still use nonstick pans with PFOA it is good advice. Cast iron works great too! I’ve clarified the post.
Mary says
Thank you! I’ve cooked a lot of salmon but this is the only technique I’ll ever use from now on! I used my cast iron skillet and the salmon came out perfect. The crispy crust was a hit with my family.
Kubs says
This finally allowed me to perfect my salmon. First try came out perfect. Thanks so much.
Marjorie says
Great technique too!
Steve says
Tried this tonight, I’ll have again soon.
Excelent recipe, nice crispy crust great flavor and quick to prepare.
Marjorie says
This recipe is great! My husband compliments me on it several times every time I make it. Thank you for sharing this. No more overcooked salmon over here!
Kassandra McMicking says
I cook a lot of salmon, and this is the very best recipe! So simple, quick, healthy and so delicious. 3 mins on stovetop then 6 in the oven with a bit of in-pan time out of the oven and it was perfect. I’m an Atlantic girl and dry overcooked salmon brings me to tears – this was exactly right with a yummy golden crust. Not to mention that I was able to make it AND sole meuniere for the little one (she isn’t a salmon fan) at the same time, and the kitchen didn’t look like a war zone afterwards! A total keeper. Thank you!
Cynthia says
Thank you for this recipe! We are a family of six and I have tried cooking fish before–and it has gone into the trash. So dinner has alternated between beef and chicken. In desperation, I grabbed a single salmon fillet while picking up our usual midweek side of beef. EASILY got the salmon started by following your recipe–with the timer keeping me on track–and made the rest of dinner while the salmon finished in the oven. We usually eat salmon at a 5-star restaurant owned by a friend–and my family insisted that this was every bit as good. Made it for the 2nd time again tonight–and this recipe is a winner!
Tori Avey says
Very happy to hear that Cynthia!
Christina says
Turned out great on the first try! Thanks!
Scott says
Good recipe, the crust cones out nice, just don’t touch it from the time you put it in the pan until it’s reached your desired doneness . Cast iron works great (stove to oven), but I don’t think the crust comes out as well as it does in a plain frying pan
shaun pyles says
I tried this today, skin off though, with a little lime juice, AMAZING! it came out great thanks!
Clyde says
Amazing recipe. My salmon looked just like the picture (first time that’s happened!). I can’t wait to make this salmon this way again!! Thank you!!
Maureen says
I use this simple recipe over and over. The method for cooking really works well! I do flip the salmon over for the last 5 minutes. It tastes delicious every time!