Easy Pan-Seared Salmon
This recipe showcases how effortless it is to create a restaurant-quality salmon dish right in your own kitchen. With minimal seasoning and a hot pan, you'll achieve flaky, moist salmon with a beautifully crispy skin, perfect for any weeknight meal or special occasion.
Ingredients
- 2 pieces salmon fillets ~6 oz each
- 0.5 teaspoon salt
- 0.25 teaspoon garlic powder
- 0.125 teaspoon black pepper freshly ground
- 1 tablespoon olive oil or other high smoke point oil
Instructions
- Pat salmon fillets very dry with paper towels. This is crucial for crispy skin.
- Season both sides of the salmon fillets generously with salt, garlic powder, and black pepper.
- Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
- Carefully place salmon fillets, skin-side down if applicable, into the hot pan. Press down gently with a spatula for the first 30 seconds to ensure even contact.
- Cook for 4-6 minutes on the skin side (if skin-on) until the skin is crispy and the fish is cooked halfway up the sides. If skinless, cook for 3-5 minutes.
- Flip the salmon and cook for another 2-4 minutes, or until it reaches your desired doneness (internal temperature of 145°F/63°C for medium). The flesh should flake easily with a fork.
- Remove from heat and serve immediately with your favorite sides.
Notes
For extra flavor, add a squeeze of lemon juice after cooking or a sprinkle of fresh dill. Ensure the pan is hot before adding salmon for a good sear. Cook skin-side down first for crispier skin. Avoid overcrowding the pan; cook in batches if necessary.