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
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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!
Celeste says
Best seared salmon recipe online! And no turning the fish makes for the easiest!
Gina says
I tried your cooking method and the salmon turns out perfect. Thanks for sharing.
Sarah Jacobs says
Salmon tasted AMAZING and was a big hit with the entire family including my kids! This will definitely become a “go to” for dinner in our house. Thank you.
Tim F says
This recipe has made me a Salmon Champ with my family. You nailed it! We love it! Thank you for sharing it with us!
Sommer says
Sounds amazing! If I marinate the salmon first in a sugar based sauce, would it work? Or would it burn? Can’t wait to try it!
Laurie says
This was delicious. Better than restaurant quality. Thank you for sharing.
Tara says
This sounds amazing! does it matter if my salmon has no skin on it?
Tori Avey says
Doesn’t matter at all. 🙂
Courtney says
This came out perfectly, even my Dad who criticizes everything loved it!
Luke says
This is the best salmon I’ve made at home PERIOD, and probably also the simplest!
Jean says
Love it…it’s the best fish recipe ever! Thank you.
Anon says
What if you use a thermometer? When I grill my salmon I use 145° do you know when it is done. Would that be the recommended temperature with this recipe?
Tori Avey says
I don’t have a recommended temp, you should use your preferred temperature based on the level of doneness you like.
Mo says
Just made salmon your way tonight and it was fabulous. So simple, sensible and great results.
I’ve made salmon numerous times and tried to get that fabulous perfect sear with just OK outcomes. No comparison to your method!
Even though it is seared only on one side, I think it is better then trying to do both sides, which I have tried so many times. I always get skin off salmon, but realizing it is better to get skin on, unless making beer battered fish tacos, because the skin holds the salmon together much better with then without!
Thanks for posting your method! It will be my go to for seared salmon.
Mo
Tori Avey says
You’re welcome Mo! Glad you enjoyed it. Just had this ourselves a couple of nights ago. 🙂
Charlie White says
Very simple and very good! Easy to remember,what’s not to love!
DIANE says
Came out perfect.. A keeper!! Seriously
PERFECT SALMON, Nice and crispy
buttery goodness
Gina says
Thank you so much… i was actually thinking to put the sheet pan in oven as you said.. would i need to add oil to sheet Pan before i move salmon to it Or heat it w oil for a few mins in the oven before moving fish to it? Also do you think it would be ok to keep it in the warming drawer as it is done in batches while waiting to put on sheet pan? Sorry to ask more questions!!
Tori Avey says
Warming drawer is fine. Brush it liberally with a layer of olive oil before heating the pan. Don’t heat the pan too long, just 5-10 minutes when the oven is at full temperature will do it. Any longer than that and the oil may start to burn off and become smoky.
Gina says
Thanks so much!! I‘M really hoping it comes out just as delicious!!.. will let you know!!
Gina says
Hi Tori this is my go to salmon recipe.. we absolutely love it!! I was wondering if you could help me out, I would like to make this for 10 to 12 people this weekend and I don’t have enough pans to put them in the oven… If I cook them on the stove as usual and then put them in the warming drawer as they are done can I then put them all on a sheet pan to finish cooking in the oven At one time? Do you think that would give it the same sear or do you have any suggestions please?
Tori Avey says
I recommend putting a sheet pan in the oven to preheat, then carefully transferring the fillets to that hot sheet to finish cooking all at once. That should help with the sear. Good luck!
Melissa says
Made this for dinner tonight and it turned out really well. This is how I am going to cook my salmon for now on. I also loved that you use the water beading method on the skillet! I do this with every stainless steel pans that I use to make them non stick.
Linda says
So did you cook this on a non-stick skillet? It looks like that in the pictures. I think the success of this amazing crust depends also on the pan you use, so would appreciate knowing. Thanks!
Tori Avey says
Hi Linda, if you look at the recipe notes below the ingredients, it states that you will need a cast iron or PFOA-free nonstick skillet with metal handle.
Net says
I love your “how to sear salmon” recipe. I use it frequently.
Sharon says
I love salmon and this recipe is my “GO TO”. Turns out perfectly every time. Moist and flaky in the center with good texture on the outside. This is a keeper.
Shon says
This is my go to recipe for Salmon. The only recipe I trust ?%