Looking for a quick, nutritious and utterly delicious meal? These pan-seared salmon fillets with crispy skin are exactly what you need. With a golden, crackling crust and tender, flaky flesh, this simple technique transforms a humble fillet into a show-stopping centerpiece.
Perfect for busy weeknights or when you want to impress without the fuss, this recipe requires just a few ingredients and minimal effort. Serve alongside your favorite vegetables or a fresh salad for a complete, satisfying meal that’s packed with protein and healthy fats.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
- Place the salmon in the pan skin side down. Cook until the skin is crispy and golden, about 5-7 minutes.
- Flip the salmon and cook until the fish is opaque and cooked through, about 1-2 minutes more.
- Remove from pan and serve immediately.
Recipe Tips
For extra crispy skin, make sure the salmon is patted very dry before seasoning.
Don’t overcrowd the pan; cook in batches if needed to ensure even browning.
Let the salmon rest for a minute after cooking to keep it juicy.
FAQ
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque throughout.
Can I use frozen salmon fillets?
Yes, but thaw them completely in the refrigerator overnight and pat dry thoroughly before cooking to ensure crispy skin.
What oil is best for pan-searing salmon?
Use an oil with a high smoke point like avocado, canola or grapeseed oil. Olive oil can be used but may burn at high heat.
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