There’s something utterly satisfying about a perfectly cooked piece of salmon. The crispy skin, the tender, flaky flesh, and the rich flavor make it a favorite among seafood lovers. Today, we’re diving into the world of Pan-Seared Salmon, a simple yet elegant dish that can elevate any dinner table. With just a few ingredients—four salmon fillets, olive oil, kosher salt, and black pepper—you’ll have everything you need to create a restaurant-quality meal right at home. So, let’s get started!

Why This Recipe Works

The beauty of Pan-Seared Salmon lies in its simplicity. The method focuses on enhancing the natural flavors of the salmon while ensuring the skin gets that desirable crispiness. By using high heat, we achieve a beautiful sear on the outside while keeping the inside moist and tender. The seasoning is minimal, allowing the freshness of the fish to shine through. Plus, this recipe is quick and easy, making it perfect for busy weeknights or impressive dinner parties.

The Essentials

To make your Pan-Seared Salmon, you’ll need the following ingredients:

4 salmon fillets – Each fillet should be about 6 ounces and skin-on for that crispy texture.
1/2 teaspoon kosher salt – This enhances the flavor of the salmon without overpowering it.
1/4 teaspoon black pepper – Freshly cracked for the best flavor.
1 tablespoon olive oil – For searing the salmon and adding richness.
Lemon wedges – For serving, as they add a bright, zesty finish.

Tools & Equipment Needed

To prepare your Pan-Seared Salmon, gather the following tools:

Non-stick skillet – This ensures easy flipping and prevents sticking.
Spatula – A sturdy spatula will help you flip the fillets with ease.
Fish spatula (optional) – Ideal for delicate fish fillets.
Meat thermometer (optional) – To check for doneness if you want to be precise.
Plate – For serving the finished salmon.

Cook Pan-Seared Salmon Like This

Step 1: Prepare the Salmon

Start by patting each salmon fillet dry with paper towels. This step is crucial as it helps achieve that crispy skin. Season both sides of the fillets with kosher salt and black pepper.

Step 2: Heat the Skillet

In a non-stick skillet, heat the olive oil over medium-high heat. You want the oil to be hot but not smoking. If it shimmers, you’re ready to go.

Step 3: Sear the Salmon

Carefully place the salmon fillets skin-side down in the skillet. Let them cook without moving them for about 4-5 minutes. The skin should become golden brown and crispy.

Step 4: Flip and Finish Cooking

Once the skin is crispy, use a spatula to flip the fillets gently. Cook the salmon on the flesh side for an additional 3-4 minutes, or until it reaches your desired doneness. For medium, aim for an internal temperature of about 125°F to 130°F.

Step 5: Serve

Remove the salmon from the skillet and let it rest for a minute. Serve with lemon wedges on the side for squeezing over the top. Enjoy your Pan-Seared Salmon with your favorite sides!

Flavor-Forward Alternatives

If you’re looking to jazz up your Pan-Seared Salmon, consider these flavor-forward alternatives:

Herb crust – Mix chopped fresh herbs like dill or parsley with olive oil and spread over the fillets before searing.
Spicy marinade – Marinate the salmon in a mix of honey, soy sauce, and sriracha for a sweet and spicy kick.
Garlic butter – During the last minute of cooking, add a tablespoon of butter and minced garlic to the skillet for a rich flavor.
Citrus glaze – Brush the salmon with a mixture of orange juice and honey before searing for a bright, citrusy flavor.

Notes from the Test Kitchen

Here are some tips for the best Pan-Seared Salmon:

Make sure your salmon is at room temperature before cooking for even cooking.
Don’t overcrowd the skillet; if necessary, cook in batches.
If your salmon fillets are particularly thick, you may need to adjust the cooking time accordingly.
For added flavor, try using flavored olive oils, such as garlic or lemon-infused.

Save It for Later

If you have leftovers, don’t worry! Pan-Seared Salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat to avoid drying it out.

Ask the Chef

Can I use skinless salmon fillets?

Absolutely! While skin adds texture and flavor, skinless fillets can be used. Just be careful when flipping, as they can be more delicate.

What should I serve with my pan-seared salmon?

Pan-seared salmon pairs beautifully with a variety of sides, including roasted vegetables, quinoa, or a fresh salad. Try it with a light lemon-dill sauce for an extra touch!

How do I know when the salmon is done cooking?

The best way to check for doneness is by using a meat thermometer. Salmon is perfectly cooked when it reaches an internal temperature of 145°F. Alternatively, it should flake easily with a fork.

Can I freeze leftover salmon?

Yes, you can freeze cooked salmon! Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. It’s best enjoyed within 3 months for optimal flavor and texture.

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That’s a Wrap

In conclusion, Pan-Seared Salmon is not just a meal; it’s an experience. With its crispy skin and tender flesh, this dish embodies the essence of good home cooking. It’s quick, it’s flavorful, and it’s incredibly satisfying. Whether you’re impressing guests or simply treating yourself, this recipe is bound to become a staple in your culinary repertoire. So, gather your ingredients, heat up that skillet, and enjoy the delightful flavors of Pan-Seared Salmon tonight!