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Crispy Pan-Seared Salmon

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A quick and easy recipe for perfectly crispy skin and tender, flaky salmon fillets, ideal for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 6–8 oz skin-on salmon fillets (wild-caught preferred)
  • 1–2 tablespoons olive oil (Colavita or California Olive Ranch recommended)
  • Coarse or flaky sea salt
  • Freshly ground black pepper
  • Fresh lemon juice and wedges
  • Optional fresh herbs (dill, parsley, or chives) for garnish
  • Optional knob of unsalted butter

Instructions

  1. Remove salmon fillets from the fridge about 10 minutes before cooking. Pat dry thoroughly with paper towels. Season both sides generously with salt and freshly ground black pepper. Set aside.
  2. Heat a non-stick or cast iron skillet over medium-high heat. Add 1-2 tablespoons of olive oil and heat until shimmering but not smoking.
  3. Place salmon fillets skin-side down in the hot pan. Press lightly with a spatula for 30 seconds to keep skin flat. Cook without moving for 6-7 minutes until skin is golden brown and crisp.
  4. Flip salmon carefully using tongs or a fish spatula. Add a knob of butter if using and spoon melted butter over fillets. Cook for another 2-3 minutes until salmon reaches desired doneness (125°F/52°C for medium-rare, 140°F/60°C for well done).
  5. Remove salmon from pan and let rest on a warm plate loosely covered with foil for 2 minutes. Finish with a squeeze of fresh lemon juice and sprinkle of herbs if desired.

Notes

Patting the salmon dry is crucial for crispy skin. Do not move the fillets while cooking skin-side down to allow a golden crust to form. Use a fish spatula to flip gently to avoid tearing the skin. Rest the salmon after cooking to keep it moist. Avoid overcrowding the pan; cook in batches if needed. Butter basting adds richness but is optional.

Nutrition

Keywords: salmon, pan-seared salmon, crispy salmon, easy salmon recipe, healthy dinner, quick dinner, seafood

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