Pan-Seared Salmon

Pan-seared salmon is an impressive main dish, but you’ll be surprised at how quick and easy it is to prepare. With just a few ingredients and a couple of pieces of equipment, you can make restaurant-style pan seared salmon at home.

Learn how to cook salmon on the stove, and find your new favorite go-to weeknight dinner.

Ingredients for Pan-Seared Salmon

To make pan-seared salmon, you’ll need:

• Skin-on salmon fillets: Skin-on salmon is easier to flip, and the skin helps the fish keep its shape as it is seared. If you only have salmon filets without skin, that's OK. Just be more careful when flipping.
• Salt and pepper: The only basic seasonings you need for the fish.
• Olive oil: For searing the fish, and helps with browning.

If you also want to make the lemon-herb butter, you’ll need:

• Lemon juice: The bright citrus juice cuts through the fat of the butter and the fish.
• Unsalted butter: Adds richness to the sauce.
• Fresh tender herbs, like a mixture of parsley, tarragon, chives or thyme. You can use just about any combination of herbs you like.

How To Pan Sear Salmon

Once you learn this technique for cooking salmon on the stove, you'll turn to it time and time again. It's easy, fast, and nearly effortless.

• Step 1: Let the salmon fillets come to room temperature, and pat dry.
• Step 2: Heat the oil in the pan over medium-high until it shimmers.
• Step 3: Start by cooking the salmon fillets skin side up until golden brown, about 5 minutes. If the fish doesn’t release easily from the pan, let it cook 1 minute longer before flipping with a fish spatula.
• Step 4: Flip the fish, and cook 4 minutes longer or until it reaches your desired degree of doneness. The skin should be golden brown and release easily from the pan, and the fish should flake easily with a fork. Serve immediately or tent with foil to keep warm while making the lemon-herb butter.
• Step 5: If you’d like to make the lemon-herb butter, add the lemon juice to the hot pan and immediately turn the heat down to low. Whisk in the butter just until melted, then stir in the chopped herbs. Drizzle over the salmon and serve.
  

How Long To Cook Pan-Seared Salmon

The exact time needed to cook pan-seared salmon can vary a bit depending on how thick the fish fillet is, but you will cook about 4 to 5 minutes on each side.

How Do You Know When Pan-Seared Salmon Is Done?

Salmon is generally done when it flakes easily with a fork. According to the Department of Agriculture (USDA), fish and shellfish should be cooked to an internal temperature of 145°F. If you prefer a more medium or medium-rare fish, look for a temperature of 125°F to 135°F when inserting a meat thermometer into the thickest part of the fillet.

What To Do With Leftover Pan-Seared Salmon?

If you have any leftovers, salmon is great on a salad, in tacos, or stirred into risotto.

Tips for the Best Pan-Seared Salmon

This salmon recipe is nearly so easy you don't need much more guidance, but here are a few tips to help:

• Take the fish out of the refrigerator, let it come up to room temperature, and pat dry before cooking. Letting the salmon come up to room temperature helps it cook more evenly. Patting the fish dry helps it develop a nice golden brown sear in the pan.
• Cook the fish in a heavy-bottomed pan, like a good quality stainless steel pan.
• Use a fish spatula. If you cook fish regularly, a fish spatula is your best friend. The thin, flexible metal is easier to slide under the fish when flipping, making it easier to turn the fillets over without breaking them.
• Don’t peek! It can be tempting to try and look to see how it’s browning, but trying to turn the fish over too soon can cause it to stick to the pan.
• Leave the skin on while cooking. While you can pan sear skinless fillets, it’s much easier to flip the fish with the skin on.  

Other Great Salmon Recipes:

Discover a new love for salmon after making this? Keep going with these salmon dishes:

• Sweet-And-Spicy Salmon Rice Bowl
• Corn-And-Salmon Salad with Tomatoes
• Teriyaki Salmon Bowls with Crispy Brussels Sprouts
• Cast-Iron Salmon With Baby Kale Salad