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!
Rich says
Best king salmon recipe, so easy.
Erica says
This was so easy and delicious! It will now be my go to salmon recipe. My kids, who always complain about eating fish, both ate twice as much as they usually do, and with a smile! It’s a small miracle.
Jeri says
…I did add a little garlic 😉
Jeri says
I made this today and it was fantastic!! My friends loved it!! Did it just as you said to…cooked it a little longer by accident but it wasn’t dry. I cook my steak this way but hadn’t tried Salmon. The one I was doing was loaded with butter and olive oil. This was simple, healthy, beautiful and delicious!! Thank you for posting this recipe!!!
Maggy says
Perfection! I’ve made salmon for years and could never match the look and taste of high quality fish restaurants. I’m in 7th heaven!! Also used cooking method for Steelhead trout, also marketed as Steelhead salmon.
Sarah says
Hi Tori!
I really want to try this, but I was wondering if you could apply this method to a type of salmon that’s thinner/less fatty, e.g. a Sockeye filet. If so, would I need to adjust the cook-time both on the stovetop and in the oven, or just shorten the time it’s in the oven?
(If it makes any difference in this scenario, I would be keeping the skin on.)
Thank you so much for your help, so many of your recipes have become household favorites!
Best,
Sarah
Tori Avey says
Hi Sarah! You certainly can, but you need to keep a close watch on it, as thinner fillets cook much faster and have a tendency to get dry rather quickly. I use this method with thin seabass fillets as well. If they are very thin you can skip the broiling step and simply pan-fry them.
Ruth Whetsel says
Hello again….The recipe followed to the letter as you wrote it keeps working for me, too. I’d thought the moistness of the cooked salmon might be thanks to the skin facing up, but I see others are removing the skin with success. Anyhow, also, there is no white protein ? ooze doing it your way, and that’s nice, too. Thanks. Ruth Whetsel
Tina says
If you brine the salmon for 30 minutes beforehand, ratio 1: 4 salt to water, no white protein! I love doing this.
Derek says
I have followed your recipe many times, and it has been flawless. Tastes great with a nice crust, and the easiest to follow as well- how great is that?
I use a Calphalon pan, and I confess that I adjust two things: I remove the skin first since some picky eaters don’t want to deal with it, and frankly, it still comes out great. The only other thing is that occasionally I add a few other seasonings depending on mood, perhaps a touch of dill and/or a hint of drizzled honey on top before going into the oven.
But thanks again for a spectacular recipe that makes eating salmon at home enjoyable again!
Ruth Whetsel says
Thanks for this great recipe. I’d had no luck with salmon before.
I also read all the comments here and have to say you seem to draw together a nice group of people. And almost all the commenters have actually used your recipe before writing. (I confess it amazes me how sometimes comments proliferate on a site and not one person has tried the recipe before writing; then on other sites, like yours, the opposite happens. Just an idle curiosity. Wonder how that birds-of-a -feather effect, or whatever it is, comes about? )
Again, thanks for the recipe, and for the site.
Jade says
Hey Ruth, I tried this recipe & it was amazing. I agree /W/ you. Thanks Tori
Mark says
Thanks, I keep coming back to this way of preparing salmon via search, it really works, time to bookmark it.
M. Hunt says
My comment earlier should be five stars not two. So sorry a mistake.
M. Hunt says
OMG! I followed the recipe as stated and this was excellent. I love it, but it never taste like restaurant salmon. Now; it is even better than.
Thanks so MUCH!!!!
John says
Following your recipe tonight, I made just about the best salmon ever — and at home! Thanks!
Audrey says
Thank you, Tori! I made this tonight for dinner and it was delicious. I have never had good success with salmon, but this method worked well and I enjoyed it. Thanks again!
Tori Avey says
You’re welcome! 🙂
Mark Brooks says
I’ve made this several times. After the first time, I bought the pan that was linked (Amazon), and love the pan. I love to cook, and have a Traeger smoker, which I often use for cooking fish. The thing I love about this recipe is the simplicity of it. I often get wrapped up in extensive prep work and stuff.. which can be fine if you have the time… but after a day of work, this is easy to have prepped, cooked and on the table in less than 20 minutes, and it’s delicious.. the crust adds a great texture and flavor,.. it’s so easy, it’s crazy. Thanks for sharing!!
Tori Avey says
I agree! This is one of our go-to weeknight meals because it is easy, healthy and so tasty. Glad you’re enjoying it like we do!
Karen says
I have made this twice in the last two weeks. We love it! I used one TBS of bacon grease and no olive oil. Totally delish!
TOBEY SHERIDAN says
Made this salmon last night. OMG!!! Best salmon ever, and I’ve been cooking a long time. Was always wondering how to get the crust on top like the restaurants do, and now I know!! Even my husband loved it, and he is not a fan of salmon. I also learned the proper way to heat and use a cast iron skillet! Thank you so much!! Now I’m going to check your website for other delicious recipes.
Tori Avey says
Happy to hear that Tobey!
Sue says
Easy and good. MY daughter loved it and said it was “just like restaraunt salmon”
Amanda says
Just made this for dinner tonight. Hubby and I agree, this is the best salmon recipe we have tried. Fantastic crust, moist inside but not oily and so quick. Thank you, will definitely add to our dinner rotation!
Laura says
The first time I’ve ever made perfect salmon! I will forever always make salmon this way. Unbelievable crust. It is delicious. Thank you for the recipe!