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This Pan Seared Salmon is so easy and gives you restaurant-quality fish in just 15 minutes. It’s a 3-ingredient recipe that uses just one pan and uses no oil or butter, making it a no-mess method that you can absolutely master!
Cooking fish can be intimidating, I get it. And while broiled salmon without oil is easy, it just doesn’t achieve that beautiful crispy skin like pan frying does. So buckle up, because I’ve got the ultimate foolproof recipe for that restaurant-quality Pan Seared Salmon you love so much. I make this often and I promise you can master it too.
My no-oil method cooks skin-on salmon on a bed of salt and pepper in a nonstick skillet. That layer of salt and pepper not only seasons the fish, but it also prevents the skin from sticking to the pan. Absolutely genius.
Before we dive into all my test kitchen tips, if you love fish and seafood recipes, I have tons of recommendations—starting with my Salmon Caesar Salad with homemade dressing. There’s a lot more where that came from, so stick around!
Reader Review
“This is by far the best salmon recipe I’ve ever tried. Tastes like what I get at my favorite restaurant. Thank you!”
– Jacqueline
Reader Review
“I have always been terrified of salmon. This was so easy and so delicious. I don’t think I have had salmon this good even at a restaurant. This will be my new, go to, and it was so easy.”
– Susan
Pan-Seared Salmon Ingredients
You just need 3 ingredients to make the best, most moist pan-seared salmon. And two of them are pantry staples. I mean, could it get any easier?!
- Kosher salt: Seasons the fish, acts as a barrier between the fish and the skillet (which keeps it from sticking, and creates a nice crust on the salmon).
- Pepper: This does everything the salt does in addition to adding a peppery flavor.
- Skin-on salmon: Be sure to source similar-sized fillets so they cook evenly in the pan. You’ll want skin-on fillets, and have the fishmonger remove the bones for you.
Tips for Buying Salmon
Before you do anything, you’ve got to find the right kind of salmon! Skin-on filets are essential for this recipe, so be sure to seek out fresh filets with the skin still intact. And if you aren’t quite sure what to look for when purchasing fresh fish, check out my guide to buying salmon.
Tips for Preparing Salmon
- Use a nonstick skillet. This is key to making sure the fish doesn’t stick. You can use a cast-iron skillet as well.
- Pat the salmon dry before cooking. This avoids any steaming of the salmon or sticking to the skillet.
- Start the salmon in an unheated skillet and bring it up to temp. The fish will cook more evenly if it begins in a cold pan. Plus, gradually heating the salmon will allow the skin to render some of its fat, which will keep the fish from sticking to the skillet.
How to Make Pan Seared Salmon
The steps are simple and easy to follow for searing skin-on fish. The most important aspect of cooking perfect pan seared salmon is timing. But don’t worry, I’ll take you through the step-by-step process below to make it foolproof for you. Let’s dive in!
- Prepare the fish. Pat the fillets dry with paper towels. Combine 1 teaspoon kosher salt with 1 teaspoon ground black pepper.
- Season the pan. Sprinkle 1 teaspoon of the salt and pepper mixture into a cold nonstick skillet.
- Add the fish. Place the salmon, skin-side down, over the salt and pepper in the unheated nonstick skillet. Then season the top of the fish with the remaining teaspoon of salt and pepper mixture.
- Start heating the skillet and salmon. Place the skillet over medium-high heat and slowly sear the salmon until fat begins to render and the skin starts to brown, this will take 6 to 7 minutes. You’ll know it’s ready to flip when half of the fish is opaque and cooked.
- Flip and sear the second side. Flip the salmon and continue to cook until the flesh side starts to brown and a thermometer inserted in the center registers 145ºF.
- Serve the salmon immediately or let cool slightly and use as directed in recipe.
Did you know: you can absolutely eat salmon skin! You worked hard to get it nice and crispy, might as well enjoy it. If you aren’t keen on eating salmon skin, simply remove it and serve as desired.
Storing and Using Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. I recommend carefully microwaving it on 70% power to reheat. You can also reheat it in a low oven, around 300ºF, for a few minutes until warmed through.
Or use the leftovers to make Canned Salmon Burgers (a great upgrade from canned salmon!) or my popular Salmon Salad with cucumbers.
You can also freeze raw or cooked salmon easily. Just wrap it in plastic wrap and place it in a freezer bag. Freeze for up to 2 months. Thaw completely before reheating.
How to Serve It
There are so many ways you can serve this foolproof salmon recipe, but here are just a few ways I like to serve it:
- Turn it into Lemon Butter Salmon with fresh green peas—a restaurant worthy meal right at home!
- Flake the salmon into this Spinach and Lentil Salad with salmon.
- Serve the crispy fillets over a bed of herby White Bean Salad or my popular lemony Fennel Salad and dinner is done!
More Fish Recipes to Try
Fish & Seafood
Halibut Fish Tacos
Pasta & Noodles
Cajun Shrimp Pasta
Sandwiches
Shrimp Rolls Recipe (New England-Style)
Flaky Pan Seared Salmon with Skin
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Ingredients
- 1 pound skin-on salmon fillet cut into 2 (8-ounce) fillets
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Instructions
- Combine 1 teaspoon each salt and pepper. Sprinkle half of salt and pepper mixture in bottom of a large nonstick skillet. Arrange salmon, skin side down, in skillet; place over medium-high heat. Sprinkle remaining salt and pepper mixture over top.
- Cook salmon, without moving, until fat begins to render and skin starts to brown, 6–7 minutes. Flip, cook until flesh side starts to brown, 6–8 minutes more. Transfer to a plate and let cool.
- Serve as desired.
This was absolutely the best salmon I’ve ever made. I usually either Grill my salmon or pouch or bake in the oven wrapped in foil. This was so easy and didn’t have to use any oil. Just like the description said the skin will produce enough natural oil to coat the pan and they were right. I served the salmon over a bed of quinoa and sprinkled the plate with sautéed mushrooms and diced asparagus. Everyone loved it! Can’t wait to make it again.
Sorry, too much salt for me!
Did you use Kosher salt? Kosher and table salts are not interchangeable.
Do you have to remove the skin if you’re eating it as is?
Eating the skin is totally preference, and it definitely safe to eat. Because it’s so crispy, it will be enjoyable to eat! But you can certainly peel it off and discard it.
the best salmon I have ever made! foolproof! The step by step photos were very helpful too. we served ours with steamed broccoli and some roasted potatoes, so good.
That was ridiculously good. So glad I came across this recipe!
This is by far the best salmon recipe I’ve ever tried. Tastes like what I get at my favorite restaurant. Thank you!
Hi Jacqueline!
I am SO happy to hear you loved this recipe. It’s one of my favorites as well—so simple but so good!
I was so afraid to cook salmon (I’m a nervous cook) and thought I would love to just try it once . I scrolled through a few recipes and came across yours and right to the T! This recipe made my first time cooking salmon so easy peasy. Thank you for posting! I absolutely loved it!
Hi Marie! You just made my day! I LOVE hearing that. Salmon can definitely be intimidating and I’m over the moon to hear this was easy and came out well. I love cooking with salmon, so if you ever have any questions let me know! I’m always sharing new salmon recipes here. 🙂
I’ve been trying to cut back on calories before my wedding, so was looking for a no oil sautéed salmon recipe. This has turned out *perfectly* both times I’ve made it — I am renowned for being bad at cooking, so if O can do it, you know this recipe is a keeper. You’d never miss the extra oil! After it’s done, I use the same pan to sauté some kale, garlic, and cherry tomatoes in just water and the leftover S&P and it is truly delicious.
Hi Ash! I am so happy to hear you enjoyed the salmon. Great tip for sautéing some veggies to go with it. Congrats on getting married soon!
I stumbled across your site today while perusing salmon recipes. Decided to give this a whirl even though I was a tiny bit skeptical regarding the cooking method. Followed all directions exactly. This truly is the best salmon ever. My husband is on the picky side and absolutely loved this recipe. This will no doubt be my only way to prepare pan seared salmon going forward. I served the salmon with a garlic butter sauce and it was truly superb..
Hats off to you!
Hi Jan! I hear ya—this cooking method is so different than most salmon recipes that it seems a bit odd. I’m so glad your husband enjoyed it! I need to try this with a garlic butter sauce now!
We love salmon. This was the first time simply searing and we were amazed at the clean fresh taste of cooking it in its own oil. Wish I could give more than five stars!
Hi Cindy! I’m so happy to hear you enjoyed the salmon recipe! One of my favorites as well. So easy and turns out perfectly every time!
Wow!! I’ve been cooking salmon for years usually with avocado oil in a cast iron skillet. Tried this recipe and will never cook salmon any other way. The method created a wonderful caramelized crust instead of the slightly oily crust that I got with my old method.
Just Finished making this and it was so good… my pan was to high lol but it made the Salmon have a grill taste!!!! I will never cook my Salmon any other way from now on, such a fool proof recipe, I can’t wait to try other recipes from your site!!!! I’m so excited!
Saw this on-line ands tried it for something different. Was good. I may have left it in the pan a little longer than wanted while trying to get the thermometer in for a temp check.
Will use less salt next time. The meat near the skin side was moist.
I always either pan sear or grill skin-on salmon. One key instruction that the writer doesn’t include is that the salmon must be left alone to get that beautiful seared crust on the skin. Don’t lift and look or push it around. Then Step 8 in the narrative says to REMOVE THE SKIN prior to serving! That’s not only the most flavorful part of the salmon, giving beautiful textural contrast to the delicate meat, but it’s also where much of the healthy Omega-3 fat is. What a waste!
Hi Nanette, a good note for other readers to let the salmon cook, without moving. I’ve updated the recipe to note that. If you want the salmon skin, you can certainly keep it on!
Like everyone else who has posted, I will never make salmon any other way. It is so simple and the product is moist and delish! The one downside is the mustard-cloud type experience while cooking. Has anyone else been attacked by pepper smoke while searing? The first time I made it I added a dash of cayenne and we needed up eating it with all the windows open, next time, black pepper only – still an eye-burning disaster. I have had to cut the pepper way back and add more after cooking. Perhaps my stove hood is not up to snuff or maybe the pan is too hot? In any case, it is worth the burn!
Hi Emily, thanks for this note—very helpful for other readers. I do agree, it does get quite smoky. I would recommend turning down the heat slightly. We don’t have a hood so I always have to open a window too. Sorry to hear it was really smoky! I think lowering the heat a bit will help.
This is the perfect way to cook salmon. Ever since trying this recipe I’ve been making it this way. I used to primarily bake it (without skin) but the crispy skin makes the difference!
Hi Julie! I’m so happy to hear you use this recipe for cooking salmon now! Isn’t it amazing how easy and delicious it is?! Thanks for trying it and leaving a comment.
Delicious and fast, as promised! Put it over a bed of spinach with some leftover homemade mango salsa and it didn’t need anything else. Earmarking this as a Whole30/Paleo staple!
My only caution is that if you have a poorly ventilated kitchen, like I do, open a window first— there may be some smoke.
Yum, that combination sounds delicious! So glad you enjoyed it, Hayley!
Simplest recipe and the best tasting salmon I have ever sauteed!!!
Hi Kathy!! Thanks for the comment, I’m so happy to hear it was the best salmon you’ve ever sauteed!!
Thank you for sharing this recipe! I have tried many recipes online for various dishes and while some are quite good, when the word “perfect” is in the description, it usually is not.
This recipe is different because it actually IS perfect. I know it’s simple, but it is now the only way I’ll cook my salmon. I followed the direction exactly as written and was amazed at how great the salmon came out. The skin on the bottom was perfectly crispy and the top had a great sear and was just slightly crisp. The fish was cooked to perfection at 7 minutes per side.
I think the part I like best is that if you want to, you can drizzle sauce over it after if you wish. I used some teriyaki sauce while it rested for a few minutes and it came out so good.
So thank you again for sharing this simple but perfect recipe. It’s truly a keeper for me.
Hi Mark, I’m so happy to hear this recipe stood up to it’s name! I also agree, “best” and “perfect” are often used when they shouldn’t be, but I couldn’t help myself with this one because I think it is the best way to cook salmon. Easy and foolproof. Love the idea of serving with a drizzle of teriyaki—sounds delicious!
Excellent! This will be my go to way to cook skin on salmon fillet from now on.
Hey Ralph!! I’m so happy to hear that!!