This post may contain affiliate links.
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
Description
Video
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
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.
Wow – so simple, with amazing results! My new go-to method for salmon on weeknights!
Thank you Becca! I’m so happy to hear you enjoyed this salmon recipe! 🙂
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, you just made my day! I am SO glad you enjoyed this recipe. I love that it takes the intimidation out of salmon—because I totally agree, salmon can be really intimidating to cook. Thanks for trying the recipe and reviewing it!
You forget to suggest use of leftover cold salmon on a bagel or fine crusted bread with cream cheese, a little dill, capers, a slice of tomato, and a slice of onion: either as open or closed sandwich. Nothing more refreshing for lunch!
I was very skeptical of no oil and only salt and pepper, but wow, it is an amazing recipe; so simple yet on our first try it was one of our top salmon dinners ever, including what we get in restaurants!
The Kosher salt is clearly essential. My only adjustment was on the instant read temperature, the 145F suggested in the video would be a bit over done for us.
AMAZING!
I made this tonight and then finished it with a piccata pan sauce and it was truly restaurant worthy. I am super critical of my own cooking and this came out phenomenal!
This will be my new go to recipe for seared salmon. Thank you!
I’m SO happy this came out well!!! There’s definitely some pressure when cooking fish, especially a nice piece of salmon! A piccata pan sauce sounds delicious with the salmon, I will have to do that soon.
This method is perfection!
Better than the recipe I used last time that had all 5 stars. This will be my go to for making salmon.
I’m so happy to hear this Liz!