Pan Seared Salmon

Pan seared salmon ends with a delicate golden crust and a pull-apart flakey inside with a quick 10 minutes in a hot skillet.

Why this recipe works

Sometimes you don’t need fancy ingredients to make the most out of fish. This pan seared salmon keeps it simple with only 5 ingredients – olive oil, salt, pepper, and garlic which allows the flavor of the meat to speak for itself without too many other distractions. Though, it would taste divine with some rosemary cream sauce drizzled on top as well.

We truly love salmon around here and all the different ways you can cook it. From pan fried salmon to baked salmon, grilled on a cedar plank, and poached, there are so many ways to incorporate tons of flavor into your filets.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – We choose to use 1 1/2 pounds of center cut salmon, cut into 4 filets (about 6 ounces each). However, if it’s easier for you to find, you can go with the 6 ounce filets you can typically find at the grocery store in the seafood area. Your fish should be at room temperature before beginning to ensure even cooking.

RUB – If you would like to incorporate an herb such as dill or rosemary, add 1/2 tablespoon of fresh herbs to the rub mixture.

How to Make Pan Seared Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine salt, pepper, minced garlic, and 1 teaspoon of the olive oil.
2. Rub paste all over salmon filets.
3. Heat skillet over medium-high heat with remaining olive oil. Heat oil to shimmering but not smoking.
4. Place filets into skillet flesh side down and cook for 3-4 minutes.
5. Turn filets over, skin side down, and cook another 3-4 minutes or until flesh turns an opaque pink.
6. Remove from skillet and serve.

Frequently Asked Questions & Expert Tips

Salmon is considered cooked when it reaches 145F on an instant-read thermometer that’s been inserted into the thickest part of the filet.

Leftovers can be stored in an air-tight container kept in the refrigerator for up to 2 days.

Serving Suggestions

Serve pan seared salmon with rosemary cream sauce over the top or as-is with a side of vegetables like asparagus, green beans, potatoes, or carrots. Salmon is a great accompaniment to rice and salads as well. Enjoy warm with a squeeze of lemon if desired.

More Salmon Recipes

• Salmon Tacos
• Maple Soy Salmon
• Instant Pot Salmon
• Smoked Salmon Dip
• Dijon Lemon Caper Salmon
• Blackened Salmon
• Salmon Croquettes

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