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!
Valerie says
I was just google easy salmon recipe and came across this one.Oh Yeah!!! I tried it .lived it. you the salmon is perfect.I I usually cook without skin so it would come out right.I kept the skin on and followed the instructions.Its perfect,moist and tastes good.
Thanks for sharing your recipes/techniques.I will definitely be checking in for more more more??
Laura says
Reliably good! I’ve made it this way three times now, and every time it’s spot on. I’m so grateful to have a consistent way to cook a favorite. Thanks!
mm says
This method is PERFECT. My husband gets so excited whenever I make this, though the frying step tends to set off the smoke alarm. Thank you for the great instructions! I’ve found that letting the fillet warm to room temperature yields the best results.
Colleen says
Just tried this recipe tonight – with the skin on. It was delicious – but my smoke alarm also went on , and my perfectly clean oven now needs a good cleaning. Bit of a production – but it was worth it. Thanks for the recipe!
Irene says
Just what I am looking for but I want to do this for a large number of guests so could I do the searing and transfer to oven later?
Ashley at ToriAvey.com says
Hi Irene, Tori’s assistant Ashley here. You could give this method a try, but I can’t guarantee that you will have the same results as you would with following the recipe as written. If you do give it a try, please let us know how it turns out.
Alia says
I don’t understand the steps. So first you put it on bare stove top then to frying pan or skillet on stove the skillet into oven? Mean 3 places, bare stove top , skillet and oven, correct?. On bare stove top it ‘ll be very dirty. Mine is smooth top electric stove. Please I need detailed instructions. Thanks,
Alia
Ashley at ToriAvey.com says
Hi Alia, Tori’s assistant Ashley here. The salmon is cooked in an oven safe skillet the entire time. It is first cooked in the skillet on top of the stove and then transferred to finish cooking in the oven. It should never be cooked on the bare stove top.
Tia says
For the very first time my salmon came out absolutely perfect! Thank you!!
Sharon says
Wonderfully simple and smashing perfect recipe! Thank you so much for sharing this. Nailed my first attempt at cooking salmon fillets thanks to you!
KC says
✨????⭐️✨????⭐️✨????⭐️✨????⭐️✨????⭐️The best recipe ever!
Bob Shropshire says
Excellent recipe. Thank you…. the oil variation I would add, would be. Extra Virgin Olive in pan, Filet side down. Spoon skin 3–4 times before oven. Truffle oil drizzle when done to add flavor.
Lisa Mcabee says
Absolutely Perfect!!
Bob Benhardt says
hands down the baddest, most delicious way to go about producing a heck of a salmon experience! Thanks!!!!
Melissa says
I need more stars ????????????????????????????????????????????????????????????
Tori Avey says
Ha, awesome! 🙂
Melissa says
OMG!!! Thank you for sharing how to properly cook salmon – my whole family absolutely LOVES this recipe ????????????
Moira says
This was such a good, simple recipe! This salmon came out great and so well flavored and tasty. I added a bit of garlic powder along with the salt and lemon pepper (I’m basically addicted to garlic), it came out beautifully!
Grace says
I made this with skinless, wild-caught Pacific King salmon and it was amazing!! Recipe is definitely a keeper. I used a sparing amount of Canola oil instead of olive oil because my experience with olive oil is that its smoke point is too low for searing and sometimes if the olive oil burns a little, you get an off taste. Regardless of oil choice, this recipe is really delicious, easy, and the presentation makes you look like a pro chef!
Pat says
I often combine butter AND olive oil in the skillet. They both have very low smoke points. However the combination of the two raises the smoke point sufficiently to sear meat and fish. The butter adds an additional level of complexity to the finished dish.
Bobbie Johnson says
I have been looking for a easy salmon recipe and this is it. Quick, EASY and perfect everytime. Thanks so much for sharing.
Travis says
I grill all meat. This is the only meat I do not. This recipe will make you a super star. It works perfect and you will get compliments. I love it!!
Mary says
Well, I’ve not tried this recipe yet, but about to tonight! Goal is a marinated Salmon salad, stove-top to oven, over a plate of arugula and other salad greens, goat cheese, a bit of balsamic vinaigrette followed by a delicious drizzle of balsamic glaze over all. Unfortunately, I do not have a cast iron skillet so will have to improvise with my T-Fal.
Tori Avey says
Hope it went well Mary! Just make sure your skillet has an oven-safe handle that can stand the high heat.
Linda says
Although I cook a lot I do not make fish (can’t stand the smell). This recipe is fantastic and easy (and not smelly). I have even seared it and finished cooking it on the grill. Now it is my ‘go to” fish recipe. The best part is that you can make this for one person and it takes no time.
SoCalDude says
Excellent instructions! My gas stovetop gets very hot, so only 1-1/2 minutes was needed for the sear. Thanks!!
Judy says
I am a firm believer that simple fish recipes are the best. This proved me right. I never liked salmon–tried it in Alaska and Seattle. This is great! Will do again.
Thank you
Beccah says
What a great technique! I tried this tonight and our salmon turned out PERFECT. Thank you for sharing!