Looking for a quick, nutritious meal that feels special? These pan-seared salmon fillets deliver restaurant-quality results at home. With a perfectly crispy skin and tender, flaky interior, they’re a versatile protein that pairs beautifully with vegetables, rice or a fresh salad.
Salmon is packed with protein and healthy omega-3 fats, making it a smart choice for any night of the week. This simple technique ensures the skin turns golden and crunchy while the fish stays moist and flavorful. Ready in under 15 minutes, it’s a go-to recipe for busy home cooks.
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Recipe details
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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 nonstick skillet over medium-high heat until shimmering.
- Place the salmon in the pan skin side down. Cook without moving until the skin is crispy and golden, about 5-7 minutes.
- Flip the fillets and cook until the fish is opaque and cooked through, about 1-2 minutes more. Serve immediately.
Recipe Tips
For extra crispy skin, ensure the salmon is patted very dry before seasoning.
Don’t overcrowd the pan; cook in batches if needed to maintain high heat.
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 fish should be opaque and flake easily with a fork. An instant-read thermometer inserted into the thickest part should read 145°F.
Can I use frozen salmon fillets?
Yes, but thaw them completely in the refrigerator overnight and pat dry before cooking for best results.
What sides go well with this salmon?
Try steamed asparagus, roasted potatoes or a simple green salad with lemon vinaigrette.
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