Classic Simple Pan Seared Salmon for Beginners
This recipe guides beginners through pan-searing salmon to achieve crispy skin and a flaky interior with minimal effort.
Equipment
- Paper towels
- Heavy-bottomed skillet (cast iron or stainless steel)
- Spatula
Ingredients
Main Ingredients
- 2 fillets Salmon fillets approx. 6 ounces each, skin-on
- 1-2 tablespoons Olive oil or a neutral cooking oil e.g., avocado or grapeseed
- 1/2 teaspoon Salt Kosher or sea salt
- 1/4 teaspoon Black pepper freshly ground, if possible
Optional Garnishes
- Lemon wedges for serving
- Fresh dill or parsley for garnish
Instructions
Cooking Steps
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat a heavy-bottomed skillet over medium-high heat with olive oil until it shimmers and just begins to smoke.
- Place salmon fillets skin-side down in the hot pan, pressing gently for the first 30 seconds to ensure even contact.
- Cook for 4-6 minutes on the skin side without moving, allowing the skin to crisp and the fish to cook two-thirds through.
- Flip the salmon and cook for another 2-4 minutes on the flesh side until desired doneness is reached (125-140°F internal temperature).
- Transfer salmon to a plate and let it rest for 1-2 minutes before serving, optionally garnished with lemon and fresh herbs.
Notes
For best results, ensure your skillet is adequately heated before adding the salmon. Do not overcrowd the pan; cook in batches if necessary. The internal temperature guidelines are crucial for achieving your preferred doneness.