3 ingredients, 1 pan, and 15 minutes is all you need to make the best pan seared salmon! Crispy on the outside and deliciously moist on the inside, this salmon recipe is best out there!
- 1 pound skin-on salmon fillet, cut into 2 (8-ounce) fillets
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
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; heat to medium high and sprinkle with remaining salt and pepper over top.
Cook salmon 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.
For the best results, use thick salmon fillets, preferably center-cut.
Use kosher salt—not table salt. Table salt will make the salmon too salty.
- Serving Size: 8 ounces
- Calories: 263
- Sugar: 0g
- Sodium: 669mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 88mg
Keywords: Pan seared salmon, skillet salmon, pan seared salmon with skin, one pan salmon