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!
Steven Landes says
Just made this tonight – marvelous! I used cast iron (well seasoned) and a convection oven (set to 400 instead of 425). Also used avocado oil instead of vegetable or olive oil, for the super-high smoke point of the oil. This was so good I’m planning on sharing it with my parents when they come visit in a few weeks!
Tori Avey says
I love introducing people to this method! It really changed up the way we enjoy salmon. Happy you liked it and hope your parents do too!
Christy says
I made this recipe tonight. Came out perfectly!! Thanks!!
Tori Avey says
You’re welcome Christy 🙂
Danish & Zaynab says
very good recipe. salmon fillets came out nice moist and flaky. Thank you.
Donnie says
Trying this tonight.
Andrey says
Dear Tori, would the same technique work for salmon steaks?
Tori Avey says
Andrey– yes, but the flavor results are superior with fillets.
Yosefa Wiesen Feldhamer says
3 wks in a row and my hubby keeps requesting I make this recipe. Also, my very picky 5 yr old son also eats it!! Thanks so much for recipe 🙂 Malka , Batya this is the easy and delicious recipe I told u about!
Shirley Ford says
I use cast iron.works well
Yosefa Wiesen Feldhamer says
I just made this and my hubby gives it 2 thumbs up 🙂 thanks for the recipe!
Tori Avey says
Great Yosefa! Glad you both liked it 🙂
Carol turner says
ThaNKS FOR THE GREAT TIP. i ENJOYED MY SALMON MORE THAN EVER.
Tori Avey says
Great Carol! So happy to hear that.
Laura Aronson Swords says
Looks delicious!
Jim Egan says
I only wish ocean fresh caught weren’t so expensive. I could eat salmon forever!
Nancy Toben Perkins says
Thank you so much! I made it tonight and it came out perfectly, with the delicious restaurant crust. My 13 year old daughter devoured it from my plate, it was a good thing I had made plenty
Tori Avey says
Great Nancy! I’m so glad you enjoyed it!
Herbert Sir-Alan Donnerstag III says
Mmmmmmmmmmym…….. I can smell it right from my screen.
Arthur Browning says
Saving this!
Birmingham SeventySix says
I thought searing with olive oil was a no no because it doesn’t do well at high temps?
Tori Avey says
It’s a fast sear so it works fine here Birmingham. If you prefer you can use an oil with a higher smoke point, like grapeseed.
Angie Jordan says
I can commiserate with your daughter. I’m an extremely picky eater. However I don’t mind Salmon and I absolutely adore Blue Gill and Pollock, no fishy taste, so I will definitely be making this tomorrow evening.
Susan Rose says
OM NOM NOM NOM NOM!!!
Ernestine Hurtado says
This looks so good!
Tamara Riley says
bookmarking this baby for sure!
Myriam Stajkowski says
I love my Crispy Seared Salmon and cook it for my friends all the time. I love sauces though and usually serve it with Creamy Lemon Garlic Sauce. Ahhh to live a blessed life….