Learn to make restaurant-quality pan-seared salmon at home with these simple techniques. Create golden crispy crust two ways: with or without the skin. Finish it off with an easy lemon garlic butter sauce for a quick gourmet meal.
Pan-searing is hands down my preferred method for cooking salmon fillets. It yields irresistible textures- a crispy surface along with tender and flaky pieces underneath. A few tricks will achieve this: Drying the fish well before frying, pressing the flesh down in the hot oil, and letting a crust form.
You can use any type of salmon, however, I prefer Scottish or Atlantic. The fillets tend to be at least 1-inch in thickness which is better for crust formation because it takes longer to heat to the center. They are also rich in fat and healthy omega 3-fatty acids. When the fat renders in the hot pan, it bastes the flesh and keeps it moist and flavorful.
Skin-Off: How to skin the salmon fillet
Place a cutting board near the edge of the counter. Place the salmon, skin-side down near the edge. This makes it easier to run the knife down the length of the board without hitting your knuckles.
Hold the knife at a slight downward angle to prevent cutting into the flesh. Starting at the tail end or corner of a center-cut fillet, use a long boning knife, utility knife, or chef’s knife to slice as closely between the flesh and skin. With your other hand, hold the tip of the skin as you use slow sawing motions.
Skin-On: Remove the scales from the fillet
It’s safe to eat cooked scales, although I prefer to remove as much as possible. Check by running the dull spine of a knife or edge of a spoon in both directions. This will help determine the direction of the scales. Hold the dull spine edge crosswise at a 45-degree angle against the skin. Scrape the blade across the skin until the scales pop off.
Cut the fillet into portions
If possible, purchase a center-cut salmon fillet. This will give the thickest pieces that are consistent in size and allow for even cooking. Cut the salmon into even-sized fillets, about 2-inches wide. If the fish is really long, trim off some of the thinner side and discard. However, that part gets extremely crispy, so keep it attached if you like.
Dry the surface as much as possible
Drying the surface of the fish with paper towels is critical to crispiness and safety. The more moisture that’s removed, the faster the flesh or skin will turn golden brown in color. Water will steam, which makes it take longer to crisp. Also, if any water drops into the hot oil it will pop and splatter. So be careful when adding the fish to the pan.
Season the fillets
I tend to keep it simple with salt and pepper. Generously sprinkle both sides to enhance the savory taste of the neutral-tasting flesh. I do this right before searing because the salt draws moisture to the surface. If needed, dry it one more time if not cooking within 10 minutes.
Pan selection
A thick stainless steel pan, cast iron skillet, or nonstick pan work well for pan-searing salmon. However, stainless steel is my top choice and often used in restaurants for its ability to distribute heat quickly and evenly. High-quality versions have three layers containing aluminum, a fast heat conductor and distributor, bonded between stainless steel which retains the heat but slowly and steadily emits it.
Stainless steel pans need to be preheated before adding the oil. You can’t see it, but the surface is actually porous, and when heated those pores shrink. This only takes a few minutes over medium heat. To check, you can add a few water droplets, it’s ready if it stays intact and slips along the surface without bubbling and evaporating. Then wipe out the water and add in the oil.
Alternatively, nonstick is a great choice for those first trying the method, it eliminates the sticking factor, and you can really focus on color and hitting the right doneness.
Oil selection
Use a frying oil with a smoke point at least 375ºF (191ºC) and above. The fish will be cooked at a temperature around 350ºF (177ºC), so it’s good to have a heat buffer. Grapeseed, canola, vegetable, avocado, regular, or light olive oil (not extra-virgin) are good options. I prefer olive oil or avocado for its neutral flavor, especially since I use it in the sauce. Heat the oil until it shimmers, but not smokes. The latter is a sign that it’s too hot and it’s breaking down.
Don’t add cold salmon to the pan
Adding cold food directly from the refrigerator into the pan will cause it to stick more. It dramatically lowers the temperature and causes the pores in the pan to open instead of staying tight. Let the salmon sit at room temperature for at least 10-minutes before cooking.
Searing salmon with no skin
Sear the skinless fillet flesh-side down to create a golden, crisp surface. My chef instructor in culinary school told us that we should let the fish cook until about 75 to 80% in the thickest part then flip. Depending on the thickness, the process takes about 4 to 5 minutes.
The neat thing is you can actually see the fish turn from translucent to opaque on the edges, so pay close attention. This provides ample time for a thick crust to form on the surface. Turn it over, then continue to cook until the filet reaches medium-rare (slightly translucent in the center) to medium doneness (mostly opaque and flaky).
Searing salmon with skin on
The key to nailing a crispy texture is to cook the salmon skin-side down first so it fry’s in the oil longer. You’ll notice that the skin will start to shrink the moment it hits the pan. Pressing it down with a fish spatula right away reduces the amount of buckling or curling. This will keep it flat and evenly fried.
The skin is full of collagen and omega-3 fatty acids, it needs slightly more time to change the texture compared to the flesh. This process will take about 5 to 6 minutes. You should be able to easily cut through the skin with a fork. I serve this type of fillet with the skin-side up on a plate which prevents the skin from getting soggy while sitting in the sauce.
Make a quick pan sauce
After pan-frying the fish, there will be fat rendered from the salmon and bits of flavorful fond from browning the protein. Don’t ditch the pan, use those wonderful drippings to make a sauce. I saute minced garlic, lemon zest, and fresh lemon juice until fragrant. To thicken the consistency, turn off the heat and whisk in cold butter. This keeps the sauce emulsified so that it clings to the fish. Chopped dill and parsley add a fresh herb aroma and taste to the dish.
Serve this with
Preventing the salmon from sticking to the pan
Do not move the fillet once it hits the pan. The cool piece of fish will immediately change the surface temperature of a stainless skillet. This causes the pores of the pan to increase in size, then grab onto the food, making it stick. Don’t worry, after a few minutes the heat increases, and the pan gets back up to temperature. Tiny bits might stick (creating bits of tasty fond), but the larger piece of protein will naturally release.
Pan-Seared Salmon with Lemon Garlic Sauce
Ingredients
Pan-Seared Salmon (with skin)
- 1 ½ pound whole salmon fillet, skin on, center-cut if possible
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 2 tablespoons olive oil, light olive oil, grapeseed, avocado oil, or vegetable oil
Pan-Seared Salmon (no skin)
- 1 ½ pound whole salmon fillet, skinless, center-cut if possible
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 2 tablespoons olive oil, light olive oil, grapeseed, avocado oil, or vegetable oil
Lemon Garlic Butter Sauce
- 1 tablespoon minced garlic
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon dill leaves, roughly chopped
- 1 tablespoon minced parsley
- 4 lemon wedges
Instructions
Pan-Seared Salmon (with skin)
- Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.
- Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
- Thoroughly dry both sides of the salmon and skin with paper towels.
- Right before cooking, season both sides of the salmon with salt and pepper.
- Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
- Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
- Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
Pan-Seared Salmon (no skin)
- Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
- Thoroughly dry the surface of the salmon and skin with paper towels.
- Right before cooking, season both sides of the salmon with salt and pepper.
- Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.
- Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
- Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
Lemon Garlic Butter Sauce
- Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
- Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.
Recipe Video
Equipment
Notes
- Four, 6-ounce fillets can be used instead of a whole salmon fillet. Oftentimes grocery stores sell cleaned and portioned fillets.
- If salmon fillets are thicker than 1-inch, adjust cook time as needed to hit the desired doneness.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Ryan says
It is a pleasure to comment on Jessica’s pan seared salmon recipe. Having cooked salmon for guests professionally, this recipe ranks at the very top. Excellent presentation and details for cooks at all skill levels. Thank you Jessica!
Jessica Gavin says
You’re welcome, Ryan! It’s an honor to have your prepare the salmon recipe for your guests!
Suha S. says
I just made this on my brand new stainless steel 12” pan. This was the best salmon I’ve ever made! Absolutely delicious and crispy. 100/100
Jessica Gavin says
Whoo hoo! Great job with the crispy salmon. It’s always fun using new pans!
Tom says
This turned out great!! Amazing recipe!!
My pan was too hot, so I had some splatter to clean up and I overcooked the salmon just a tad – all my own fault (and won’t happen next time). Easy to prepare – Easy to cook – Great flavor!! A winner in my book!!
Jessica Gavin says
Thanks for you feedback, Tom!
Kara says
Love the lemon garlic butter at the end!!! This was an amazing recipe, thank you for sharing ??
Jessica Gavin says
You’re welcome, Kara!
Angie says
Thank you! This was a hit with the whole family. I followed your recipe exactly, and I absolutely enjoyed the lemon butter sauce! Thanks for sharing :).
Jessica Gavin says
You’re welcome, Angie!
Maria T. says
I made salmon tonight following these cooking instructions except I used your Steak Fajita marinade. OMG Jessica, it was delicious. I didn’t sauté the marinade as much as spoon it over the cooked salmon. So good. I’ve used this marinade on beef, chicken and fish and it’s good on all of them.
Jessica Gavin says
Using the steak fajita marinade with the salmon sounds divine!
KP says
I’ve tried several different several recipes to make pan-fried salmon. This was the easiest to follow with the most helpful tips. Almost got it right the first time. Next time I will cook for 3 minutes each side only.
Jessica Gavin says
Whoo-hoo! Great job! Let me know how your next batch of salmon goes. I know you got this!
Denise Frick says
Jessica thank you so much . Had my Daughter for dinner and this salmon recipe was perfect
Added Fresh steamed Cauliflower
Jessica Gavin says
What a lovely dinner to make for your family! Love the pairing of the salmon with cauliflower.
KC says
Thanks a million for this recipe. The best I have made! Your explicit instructions are key. I NEVER eat a whole serving of salmon but devoured this. Loved the outside crunch and med/rare inside. I love your recipes and guidance in the preps!
Jessica Gavin says
Woo-hoo! I’m so happy to hear that you found the instructions helpful for making pan-seared salmon. You rocked it!
Sheri B. says
Hi,
Can I use Squeezed Orange juice instead of the lemon? I am not much of a lemon eater.
And I know lemon goes on all the fish. But I was wondering if I can use squeezed orange
juice?
Jessica Gavin says
Yes, you can use orange juice. It will just be a bit on the sweeter versus tart side. Let me know how it goes!
Larry says
I made this recipe using skinless salmon in a stainless steel pan. . It was awesome.
Many online recipes are hit and miss; but, this one was easy.
Jessica Gavin says
Thank you for your feedback, Larry!
Raya says
This is more than a 5 star review! My whole family loved this (even my 1 son who isn’t a fan of fish ate the whole thing and said he would eat it again!) this is the first time there are zero leftovers in my house!
Jessica Gavin says
Thank you so much, Raya! I love that your son enjoyed the salmon as well.
Izarys Esclusa says
I receive your emails and subscribed but cannot save recipes. When login a message says I have to activate before login. How I activate my account?
Andrew B Beard says
Great receipe. However, it would be great (especially for me) if you could define “medium – high” and “medium” heat a little better. Maybe by giving an estimate of the heat temp for each would give a little more direction. As you know, each cook-top is different and the temperatures for each can really vary. Thank you!!
Shell says
Hi Jessica! I have been searching high and low for and easy to understand, credible explanation for how to properly pan-sear salmon. Your instructions as a food scientist were the best I’ve found, by far! However, due to my incompetency, it did not turn out anywhere as beautifully as yours! Admittedly, salmon has been one of the few foods in my regimen that consistently stump me! Mine was over cooked and still stuck to the pan. I wonder if it’s because I’m starting with thinner pieces? They’re probably only 1/2″ thick or less. I thought you had to wait until the salmon naturally dislodged from the pan, and if it’s still stuck you had to cook it longer? Well, I tried that and many of my pieces never seemed to dislodge on their own. Which left me scraping and prying, ruining the texture and appearance. Any advice? I really want to nail this for my family, as salmon is so healthy, but I have been a consistent failure! (BTW I used a 12″ cast iron skillet. Also, for whatever it’s worth, my fillets are frozen then thawed. I really tried to make sure they were room temp and dry, but maybe they’re too wet from the packaging method?)
Jessica Gavin says
Hi Shell- Do you preheat the pan, then the oil before adding the salmon? I’ve used cast iron before, usually from dry rubs on salmon. I usually use stainless steel or a nonstick pan for crispy salmon. Definitely drying the surface is really important to prevent sticking. I find using those pans is easiest to create the crust on the surface that releases on its own after several minutes. I make sure to lightly press the flesh down when it first hits the pan for maximum contact, then don’t touch it so it can form the crust that releases off.
Laila says
Hello, I love your recopies and the way you explain very clear.
Jessica Gavin says
Thank you so much, Laila!
Dave says
I must try this. I’ve never been a fan of salmon but there’s always a turning point and this looks delicious. After all, all your recipes are outstanding.
Jessica Gavin says
Thank you Dave! The crispy and flaky contrast of the salmon is so good!
Nancy Call says
The salmon skin stuck when I turned over the pieces, preventing the second side to brown. I used an All-clad frying pan. I waited two minutes for the pan to heat up and two for the oil to heat. Perhaps I didn’t wait long enough? I will try it again soon. Nevertheless the recipe was delicious and even better the next day for leftovers.
Maria Terry says
I normally tolerate salmon because it’s good for me. This was delicious. My husband asked for half a piece of salmon initially. It wasn’t long before he asked for and ate the other half with gusto.
Jessica Gavin says
Whoo-hoo! That’s wonderful that you found a way to enjoy the salmon, and it’s so good for you.
Betz Dundas says
This recipe was delicious!
Jessica Gavin says
Thank you for your feedback!