Perfect Pan-Seared Salmon
This recipe guides you through creating pan-seared salmon with a wonderfully crispy skin and moist, flaky interior, a simple yet elegant dish.
Ingredients
- 2 portions salmon fillets skin on (about 6 oz each)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Remove salmon fillets from the refrigerator and let them sit at room temperature for 15-20 minutes.
- Pat salmon fillets very dry with paper towels. Season generously with salt and black pepper on both sides, focusing on the skin side.
- Heat olive oil in an oven-safe skillet (cast iron recommended) over medium-high heat until shimmering.
- Carefully place salmon fillets, skin-side down, into the hot skillet. Reduce heat to medium.
- Sear for 5-7 minutes without moving, until the skin is golden brown and crispy. The salmon should easily release from the pan.
- While searing, preheat your oven to 375°F (190°C).
- Once skin is crispy, transfer the skillet to the preheated oven.
- Bake for another 5-10 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Remove from oven and let rest for a couple of minutes before serving. Enjoy!
Notes
For best results, use a cast-iron skillet to achieve the crispiest skin. Pat the salmon very dry before seasoning to help achieve maximum crispiness. Serve with a squeeze of lemon and your favorite side dishes like roasted vegetables or a light salad.