There’s nothing quite like a perfectly cooked salmon fillet with crispy, golden skin and tender, flaky flesh. This simple pan-seared method delivers restaurant-quality results right in your own kitchen. Whether you’re looking to add more seafood to your diet or simply craving a quick, nutritious meal, these salmon fillets are sure to satisfy.
With just a few basic ingredients and a hot skillet, you can achieve that irresistible crunch and moist interior. Serve alongside your favorite vegetables, rice or salad for a complete and satisfying dinner. Ready in under 15 minutes, this recipe is a weeknight winner.
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
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. This helps achieve a crispy skin. Season both sides generously with salt and pepper.
- Heat a large drizzle of oil in a large, preferably nonstick, skillet over medium-high heat until shimmering.
- Place the salmon fillets in the pan, skin side down. Press gently with a spatula to ensure even contact. Cook without moving until the skin is crispy and golden, about 5-7 minutes.
- Flip the fillets carefully and continue cooking until the fish is opaque and cooked through, about 1-2 minutes more. The internal temperature should reach 145°F (63°C).
- Remove from heat and serve immediately. Enjoy your perfectly crispy salmon!
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 salmon without skin?
Yes, but you’ll miss out on the crispy skin. If using skinless fillets, reduce cooking time slightly and watch carefully to prevent overcooking.
What oil is best for pan-searing salmon?
Use an oil with a high smoke point like avocado, vegetable or canola oil. Olive oil works too but may smoke at high heat.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.