Description
This Restaurant-Style Pan-Seared Salmon recipe delivers perfectly crisp, golden fillets with tender, juicy interiors. With just a few simple ingredients and minimal prep, you can serve a sophisticated and flavorful salmon entrée in under 15 minutes. The key is to achieve a beautifully seared crust by cooking the salmon skin side up first, then finishing on medium heat for ideal doneness.
Ingredients
Salmon
- 4 (6-ounce) salmon fillets, about 1¼ inches thick (skin removed or left on as preferred)
Seasoning & Oil
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Season the salmon. Sprinkle each salmon fillet evenly with kosher salt and a few grinds of black pepper on all sides to enhance the natural flavors.
- Heat the oil. Place a 12-inch nonstick skillet over medium-high heat and add the extra-virgin olive oil. Heat until it becomes hot and begins to shimmer, indicating it is ready for cooking.
- Sear skin side up. Carefully place the salmon fillets into the skillet skin side up without moving them. Cook for about 4 minutes or until the surface turns golden and crisp, forming a flavorful crust.
- Flip and finish cooking. Gently flip each fillet over and reduce the heat to medium. Continue cooking for another 4 to 5 minutes, or until the salmon is cooked through to your preferred doneness, tender and opaque in the center.
- Serve. Transfer the salmon fillets to a platter and serve immediately, enjoying the restaurant-quality texture and flavor at home.
Notes
- For skin-on fillets, start cooking skin side down to get crisp skin.
- Do not move the salmon while searing to develop a good crust.
- Use fresh salmon for best flavor and texture.
- Adjust cooking time slightly based on thickness and desired doneness.
- Serve with lemon wedges or fresh herbs for added brightness.
