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.
More Salmon Recipes
Uri Buri Lemon Turmeric Salmon
Spice Broiled Salmon with Green Apple Salad
Seared Salmon with Toasted Almond Pesto
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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!
Noel J. Bergman says
Very similar to the technique I was taught by a CIA chef; the differences are slight in temperature and duration. Thanks for helping to stamp out dry salmon. 🙂
Debbie Cardwell says
We have giant salmons a mile up the road from me! Great recipe Tori.
Patricia Lin says
Steaming is great too. Also microwave.
Robin Burgess says
Tori, you are the best! I have served too many dry salmon fillets. No more for me, thank you! 🙂
Andrea Keener says
I can eat salmon every day! Thanks!
Cathy Berk Doherty says
YUM!
Fran Glazer says
Only Pacific wild for me. I live on the west coast. No farmed fish for me.
Sue Schnabolk says
Just made it for dinner — delicious!
Yolanda Clary says
Thank you for your recipe!
Joni Donze says
I have to try this, soon. Looks & sounds fantastic! Any other fish this might work for? Or, should I say, is there any other fish this might NOT work for?
Tori Avey says
Hi Joni! This should work well for any thicker, fattier, meatier boneless fish fillet– cod, halibut, etc.
Lauri Almany says
This was my lunch for today, yummy
Lobke Van Oenen says
nice and its taste very good i have made it in the right season . I put sometimes a little bit of up in the oven whit the salmon and after a wil grill it .
Nan Hall-Benton says
Can one use cast iron?
Tori Avey says
Nan Hall-Benton absolutely! Just make sure it’s well seasoned and you give it ample time to warm up on the stovetop, cast iron can take longer to heat up due to its thickness.
Elayne Glasser says
Tori AveyI don’t have any metal handled fry pans. Could I just take the fish out of the pan and put in oven after? Bake or Broil?
Tori Avey says
Hi Elayne, part of why this technique works so well is the Maillard reaction (the searing that produces the crisp crust). This starts in the very hot skillet and continues in the hot oven. What you can do (and I have done this for larger crowds) is put a baking sheet or roasting pan in the oven (must be metal) while it is preheating, so the pan heats with the oven. Then, start the cooking process in the hot skillet on the stovetop. When you transfer salmon to the oven, place the fillets in the same position (crust side down) onto the preheated pan or sheet. Careful, be sure to use oven mitts, that preheated pan will be hot! Then you can continue cooking according to recipe instructions. Hope that helps!
Nancy Henderson says
Good technique! I love your recipe for Spiced broiled salmon and green apple salad too!
Shauna Zurbrugg says
Perfecto!
Roberto Sanchez Contreras says
Mmm salmón delicious !
Cheryl Peskin Walters says
My favorite.
Susan Loehr Confer says
Perfect. I can’t tell you how many times I’ve been served dry Salmon
Tori Avey says
Susan dry salmon depresses me!
Susan Loehr Confer says
It’s a wasteof SALMON.
Elayne Glasser says
I always drizzle olive and soy and broil, and comes out moist Be sure to cut slits to get it to cook fully
Anita Costanzo says
Please make sure it’s real salmon, as opposed to farmed salmon…
It looks great!! TY!
helen says
What is the difference between them, please? Mahalo
Amy Winck says
Thank you!!!! Making salmon tonight!