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A perfectly cooked pan seared salmon fillet on a white plate.

Classic Easy Pan Seared Salmon Recipe

A simple yet delicious pan-seared salmon recipe with crispy skin and tender, flaky flesh. Perfect for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 fillets
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 Salmon fillets about 6 ounces each, skin-on (highly recommended)
  • 2 tablespoons Olive oil or preferred high-smoke point oil such as avocado oil or grapeseed oil
  • 1/2 teaspoon Kosher or sea salt plus more to taste
  • 1/4 teaspoon Black pepper freshly ground (plus more to taste)
  • 1 Lemon cut into wedges (optional, for garnish)
  • 1 tablespoon Fresh dill or parsley chopped (optional, for garnish)

Equipment

  • Heavy-bottomed skillet
  • Spatula

Method
 

Cooking
  1. Pat the salmon fillets dry and season generously with salt and pepper.
  2. Heat a heavy-bottomed skillet over medium-high heat for 2-3 minutes until very hot.
  3. Add a tablespoon of olive oil to the hot pan and swirl to coat.
  4. Place salmon fillets skin-side down, pressing gently for the first 30 seconds to ensure even contact.
  5. Cook undisturbed for 4-6 minutes until the skin is crispy and golden brown, and the flesh is cooked two-thirds of the way.
  6. Flip the salmon and cook for another 2-4 minutes until cooked through (145°F/63°C).
  7. Remove salmon from the pan, let it rest, and garnish with lemon and herbs if desired.

Notes

Patting the salmon dry is crucial for crispy skin. Do not overcrowd the pan; cook in batches if necessary.