How Long to Cook Salmon in the Pan

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast — 15 minutes start to finish — it's also elegant. In fact, it's the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe, and it's easy to master at home.

What You'll Need To Make Pan Seared Salmon

The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.

How To Make Pan Seared Salmon

Begin by seasoning the salmon with salt and a few grinds of pepper. Don't skimp on the salt!

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.

Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

Transfer to a platter and serve. Enjoy!

More Salmon Recipes

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• Slow-Roasted Salmon with French Herb Salsa
• Grilled Salmon with Creamy Cucumber-Dill Salad
• Salmon Cakes
• Southwestern Maple-Glazed Salmon with Pineapple Salsa

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Restaurant-Style Pan-Seared Salmon

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 4 (6-ounce) salmon fillets, 1-1/4 in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)

Instructions

1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

Pair with

Nutrition Information

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• Per serving (4 servings)
• Calories: 384
• Fat: 26 g
• Saturated fat: 6 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Protein: 35 g
• Sodium: 336 mg
• Cholesterol: 94 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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How Long to Cook Salmon in the Pan

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