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Pan-seared skin-on salmon with a seasoned crust on the top of the salmon. Set on a white plate with a wood-handled fork flaking off a large piece of moist salmon.

Flaky Pan Seared Salmon with Skin

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4.72 from 67 votes
Cook Time 15 minutes
Total Time 15 minutes
Yield 2 servings
Category Fish and seafood
Cuisine American
Author Lauren Grant

Description

Pan Seared Salmon is so easy and gives you restaurant-quality fish in just 15 minutes. This 3-ingredient recipe uses one pan, and no oil or butter! This no-mess recipe is perfect for a busy weeknights or entertaining a crowd on the weekend.

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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.

Notes

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. 
Store any leftovers in an airtight container in the fridge for up to 3 days. We recommend microwaving or placing in the oven to reheat for a few minutes until fully warmed through.

Nutrition

Serving: 8ouncesCalories: 263kcalProtein: 39gFat: 12gSaturated Fat: 2gCholesterol: 88mgSodium: 669mg
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