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How to Pan-Sear Salmon

Name: How to Pan-Sear Salmon
Yield: 1
Ingredients: 1 salmon; salt salt; pepper pepper; thin layer neutral oil

Heat a heavy pan over medium-high heat, pat the salmon dry, season it, and cook skin-side up for 4-5 minutes until golden. Flip once and cook another 2-3 minutes. The fish is done when it flakes easily and the internal temperature reaches your preference.

Total time: 20 min
Hands-on: 15 min
Serves: 1
Difficulty: Easy

Ingredients

1 salmon
salt salt
pepper pepper
thin layer neutral oil

Step by step

Prepare the salmon. Remove salmon from refrigerator 15 minutes before cooking. Pat completely dry with paper towels. Season both sides with salt and pepper.
Heat the pan. Use a heavy-bottomed pan like cast iron or stainless steel. Heat over medium-high heat for 2-3 minutes. Add a thin layer of neutral oil with a high smoke point.
Sear the salmon. Place salmon in the pan skin-side up. Do not move it. Let it cook for 4-5 minutes until the bottom develops a golden crust and releases easily from the pan.
Flip and finish. Flip the salmon once using a spatula. Cook for another 2-3 minutes depending on thickness. The fish should flake easily when pressed gently with a fork.
Rest and serve. Remove from heat and let rest for 1-2 minutes. The residual heat will finish cooking the center.

Tips & troubleshooting

Room temperature salmon cooks more evenly than cold fish straight from the fridge
The pan is hot enough when a drop of water sizzles and evaporates immediately
Don't flip too early - the fish will release naturally when it's ready
Skin-on fillets hold together better and the skin crisps beautifully
Thicker fillets need lower heat and longer cooking time to avoid burning the outside

Variations

Lemon Herb. Add fresh thyme, rosemary, and lemon slices to the pan during the last minute of cooking.
Asian Style. Finish with soy sauce, ginger, and sesame oil in the final 30 seconds.
Mediterranean. Cook with olive oil and finish with capers, olives, and fresh herbs.

Questions

How do I know when salmon is done?: The salmon should flake easily when pressed with a fork and have an opaque color throughout. The center can be slightly translucent if you prefer it medium-rare.
Should I cook salmon with the skin on or off?: Skin-on works better for pan-searing. The skin protects the flesh and crisps up nicely. You can remove it after cooking if you prefer.
What if my salmon is sticking to the pan?: The fish isn't ready to flip yet. Wait another minute or two. Properly seared salmon releases naturally from a hot, well-oiled pan.
Can I use frozen salmon?: Thaw it completely first. Frozen salmon releases too much moisture and won't sear properly. Thaw overnight in the refrigerator.