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!
Jamie says
We were shocked that our salmon looked exactly like the picture! We used a cast iron skillet and it worked perfectly. Thanks!
Lilly says
Just discovered this method from your site. It is simple, delicious and perfect!! Since the salmon is tasty at room temp as well, I can make this ahead of time or in batches , for a crowd or complicated dinner.
I love your blog, thank you
Sam says
This worked great for me. I was making salmon for five people so I used two pans — one a large cast iron skillet and the other a very large non-stick frying pan. The pans worked about equally well. (I added oil to my non-stick frying pan when I put it on the heat — I don’t like to heat a dry non-stick pan for fear of vaporizing the non-stick coating.) The cast iron pan-cooked salmon was ready first. In order to test doneness, I used an instant-read thermometer (my Thermapen) and took the salmon out of the oven when it was around 120-125 degrees. It cooks fast in the cast iron skillet so be careful. Next time, I’d probably take it out a little lower — maybe 115 bc by then parts of the salmon are already much hotter.
Also, I brined the salmon in a 9% salt solution for about 10 minutes before I seared it.
Mike says
This is an awesome technique. Searing salmon until its fully cooked without drying it out has typically been problematic for me. I have tried this technique a few times now and each time it has turned out perfectly. It has a nice flaky crunch while remaining moist and delicious in the middle and cooked fully. I find this works well in a cast iron enamel skillet and instead of just salt and pepper I tried using the Goya all-purpose seasoning. Don’t get me wrong salt and pepper alone tastes great too!
Pat says
I also like the Costco No-Salt seasoning. If you check the ingredient list you will find it contains a little bit of everything and it goes well with fish. Or, I sometimes use Old Bay seasoning. Then again, a compound butter on top works for me too.
Gail Haft says
Delicious, the only change we made is we used organic high heat sunflower oil. A little crunchy on the top, but overall great.
Summer says
This recipe makes me look like I can cook. It’s easy and I’ve gotten multiple compliments. This is coming from a mediocre cook, so thanks!
Martha M says
they were PERFECT!!! Just like from a restaurant. Great technique!
Dorothy says
Thank you Tori! for sharing this! Hooray! After all these years. I finally learn how to prepare salmon perfectly. So tasty and moist. Finally not disappointed.
Tiffany says
The best easiest and quick salmon I’ve done Nd it turned out great Nd looks pretty (I hate food that looks disgusting) ..thanks …
kelly says
Amazing.
Michelle says
My family loved this dish!! Is it possible to pan sear the salmon ahead of time, refrigerate, then bake in oven later?
Tori Avey says
Michelle, it’s a somewhat delicate process to get the right texture… breaking up the searing and cooking steps with refrigeration might not lead to an ideal result. I’ve never tried it so I can’t say for certain.
Chau says
This recipie was so delicious and simple! Thank you! One question though: my salmon skin didn’t turn out crispy. Did you brush it with olive oil or anything?
Buthaina says
Very good
Tawanda says
Best Salmon I’ve ever cooked! Moist and flaky. Thank you soooo much. Now I can cook it at home and safe some money.
Doris walker says
Love salmon! Can’t wait to try it; will definitely report results.( just finished butternut squash preparation, came out great.
Helen Manley says
Looks delicious. I will plan on cooking my salmon that way this
week.
Mary shaw says
Question: Can I sear salmon for about 2min. and then hold it for an hour and later bake in a slow oven.
Tori Avey says
Mary, searing first should be fine– but please don’t leave them for any longer than 1 hour and do make sure you cook them all the way through (not rare) due to risk of food borne illness. Meat should never be left at room temperature for more than 2 hours cumulative, which includes time in the car from the grocery store– with the heat from the searing, I would say 1 hour at the very max before cooking. When ready to cook, these really do best in a fast oven as recommended in the recipe, rather than a slow oven.
Carla says
this was by far the best salmon i have ever made. I followed every step and i added honey once done for the kids.
Tori Avey says
Great Carla! 🙂
Christa says
Thank you for such good substitutions. I’m cooking this tomorrow night. Goin with the sunflower seed oil. Very excited and will let u know how it came out! ! Thanks!
Christa says
Can I use anything other than the olive oil? I can’t eat it! How about butter?
Tori Avey says
Hi Christa– butter will burn with the high heat. Try grapeseed or peanut oil, or sunflower oil refined for high heat. Enjoy!
Steven Landes says
In addition to the recommendation for grapeseed or peanut oil, I can also recommend avocado oil, if you can find it. If I’m not mistaken, it has the highest smoke point of any common cooking oil, and in my opinion the light flavor compliments the fish very nicely.
Costco has it – it’s also great for seasoning cast iron pans, if you have any.