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!
Kimberly Russell says
I have tried so many recipes for seared tuna and this one is the easiest and the best! Not going to do it any other way now! Served it with some couscous and roasted broccoli w/ olive oil & garlic. Easy, fast & delicious! Thank you!
GINA RUBEN says
Wow! I’ve made salmon about 100 different ways and this is the one! So incredibly easy! Unfortunately mine did not have the skin but next time I’m looking forward to the crispy goodness on both sides! It looked like it was made in a restaurant. Unbelievable. Thanks so much.
J Lam says
Absolutely foolproof! I am not a person who knows how to cook and this came out perfectly. I thought I had enough for leftovers but alas, it was so good it was only one serving. Simple, not a lot of ingredients, easy to follow and delicious. THANK YOU!!
DEEGELATO says
This unbelievably is merely seasoned with only coarse kosher salt and freshly ground pepper. It actually made a light crispy crunchy sound when I took a bite. A tear almost came to my eye. I shared a couple of tiny bites with some lucky family members. I actually wished I had a second piece. I can’t believe this came from a simple non-stick copper-colored little pan with a metal handle finished off in the oven after searing it for only a few minutes on the stove top. This was the best salmon I’ve ever had, and it was a skinless filet from a bag of frozen ones from Sam’s Club. I’m so glad I bought 5 pounds of it when I did. I can’t wait to try it again with the other thicker and longer fillets, as this was just a flatter test piece. I don’t think I can get anyone in my family to eat salmon any other way now. Light and crispy on top, flaky and tender inside. HOW AWESOMELY DELICIOUS.
Tori Avey says
So glad you like it! 🙂
Sabina Fiore says
This recipe was so easy to follow! My salmon was perfect, I can’t believe how well it turned out, I will definitely book mark this recipe!!
I used an old fashioned cast iron skillet on a gas cooktop, then put the skillet in the oven per the directions. My salmon steaks were perfectly crispy on the outside, moist and flakey on the inside.
Pat says
How can I make this in the skillet without making an absolute mess?
Tori Avey says
Try one of these: https://www.amazon.com/Bellemain-Splatter-Screen-Heavy-Guard/dp/B01M0XFAUH?tag=theshiintheki-20
Bernice says
Best Salmon ever made with these hands!!!!! Thanks!
Ryan says
This turned out great! Cooked it exactly as recipe called for. Thanks
andrea drever says
Wow! I am the world’s worst cook. I never, ever thought I could accomplish my dream of cooking restaurant-style crispy-on-the-outside-succulent-on-the-inside salmon. But I just did! This WORKED! It didn’t stick to the cast-iron skillet, as I’d anticipated. It really did come out of the skillet with tongs (which I miraculously had). This recipe is fabulous, and I really, really appreciate the clear instructions! No ambiguities, which is super wonderful. Success! Thank you so much! Andrea, Los Angeles
Erica Melody says
Thank you SO much for this recipe. I cooked this tonight for my Mom & she LOVED it! I warmed up some BBQ sauce & drizzled it on top. Delish!
Alice Bouwma says
I can’t wait to try to recipe, but don’t have a cast iron or nonstick skillet. Can I use a dutch oven to without the lid for both on the stove and in the oven? Thanks!
Tori Avey says
Hi Alice– yes, if it has a nonstick surface and heat-safe handles.
Edna says
Thank you!!!
We loved it ?
Tori Avey says
So glad! 🙂
Lisa Nunley says
One word: Delicious!
Rebecca says
Seriously the best way to cook salmon- I share with all my friends and family!
Pretty Primadonna says
Simple and perfect!
Julia says
Simple recipe, I’ve made it twice and it turned out perfect twice. I’ll never cook my salmon any other way. Thank you!
Julia says
My salmon turned out perfect. This is the only way I’ll cook it from now on, thank goodness it was so simple. Thank you!
Shanai says
Hi Tori,
This recipe came out perfect! I was so upset that my crust was a little stuck to the skillet afterwards, so I couldn’t get all of the crust 🙁 what do you suggest so that it doesn’t stick next time? More oil before I put it in the oven?
Tori Avey says
Hi Shanai, glad you liked it! 🙂 Did you use a nonstick skillet? That’s key here. If yes, I would suggest upping the amount of olive oil on the initial sear, making sure to fully coat the bottom of the pan. Sticking can also occur if the heat isn’t high enough at the beginning of the sear, so make sure it’s a nice hot pan in the beginning which helps to seal the crust and create the crispy finish.
Judie says
This recipe was spot on fabulous. I used a well seasoned cast iron skillet and the crust was beautiful. Won’t cook salmon any other way from now.
Lisa says
Absolutely fabulous! I used your cooking instructions on my citrus grilled salmon, and it was the best I’ve made yet. Thank you!