Pan Seared Salmon
Pan Seared Salmon is the ultimate way to enjoy salmon just like they make it at the restaurant, with a golden crispy skin and a moist interior. It’s very easy to make at home!
A moist, juicy piece of salmon with a robustly crispy skin is like icing on a cake. It’s truly the perfect contrast to a big fat piece of tender salmon.
The first time I tried salmon like this was at a restaurant many years ago, and I remember thinking, is it okay to eat the skin? I grew up eating salmon, but we always scraped the fish from the skin, then threw the skin in the trash.
But the moment I dug in and crunched down on the most wonderfully crispy shard of savoriness, I became hooked forever.
I’m going to show you how to get super crispy skin with perfectly cooked salmon in your own kitchen, and it’s really so much easier than you could imagine. The skin is robustly crunchy, even crispier than a potato chip!
My quickest and easiest salmon recipe is this Baked Salmon, but this crispy salmon only takes a little bit more effort and you get to enjoy the skin.
How to Make Pan Seared Salmon:
First we need to make sure the skin is ready for searing and remove the scales.
Oftentimes the fishmonger will de-scale the fish before filleting (mine does), but they often miss spots.
We eat salmon every week, so I bought a dedicated fish scaler, but you can also use a sharp chef’s knife to scrape off the scales…just beware that they will fly all over the place, so wear an apron.
After a few scrapes, voila, no more scales. You can tell they’re gone because the skin has a netting pattern to it:
If needed, give the salmon a quick rinse to remove the scales, or just brush them off.
Regardless of whether or not you rinse the fish, dry the salmon very well with paper towels. Water is the enemy of a good crisp sear.
Now is when you want to start preheating a skillet for searing the salmon.
What kind of skillet should you use for searing salmon?
For the best sear, I recommend an uncoated pan. Some people like to use nonstick pans for searing fish, but I don’t. You just don’t get the same sear.
If the pan is hot enough, the fish won’t stick anyway. Literally I can pick the fish filet up with a pair of tongs because it’s so un-stuck to the pan.
Also, pick a pan that’s fairly close in size to the piece of fish, then preheat for about 3-5 minutes (3 minutes for gas stoves, 5 for electric).
Once the pan is heated and you’re ready to cook, dab one last time for any excess moisture on the skin:
Then, season the fish skin with a good pinch of salt (no pepper on the skin, it will burn):
You want to do this right before searing, otherwise the salt will pull moisture out of the fish skin and it’ll be wet again.
Add oil to coat the bottom of the skillet, and note that it should be shimmering, but not smoking violently. If it’s smoking like crazy, turn the heat down slightly.
Take your piece of fish and test it by touching the very end of it to the pan. If it makes that hissing sizzling noise, that means the pan is sufficiently hot.
Go ahead and lay the fish down in the pan on the skin side, always away from you so the oil doesn’t splash.
(And if the fish doesn’t sizzle, your pan isn’t hot enough, so heat longer).
Here’s the secret: Let the salmon cook for 90% of the time on the skin side.
This thoroughly crisps the skin, and also results in a gentler cooking for the flesh of the salmon.
How Long to Sear Salmon: The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side, until it’s golden brown and crispy. Time will vary depending on thickness, so use a thermometer.
Once the salmon is cooked most of the way, I flip it over to give it a brief “kiss” on the other side, cooking for about 15-30 seconds:
If the pan was hot enough when adding the fish, you should have no issue getting the salmon off the skillet, but I like to use this turner to get under it and keep the salmon held together in a nice piece.
When removing the salmon from the skillet, plate it with the skin side up, so the skin retains its crispiness and keeps from getting soggy:
I wanted to show you the inside, which is moist and glistening:
I like salmon at medium, so about 125F, but if you want it fully cooked, 140F is sufficient.
Seared Scallops are another one of my favorite seafoods to make at home, as it’s crazy easy and much cheaper than the restaurant.
Salmon Salad and Smoked Salmon Deviled Eggs are also great salmon dishes that I recommend. Enjoy!
How to reheat leftover salmon: The best way to reheat is to crisp the skin in the skillet much like how you cooked it, skin-side down, then give it a flip at the end to warm the top.
Can you pan fry salmon from frozen? No, always thaw first. You can thaw quickly in cold water, which takes about 15 minutes.
Pan Seared Salmon with Crispy Skin
Ingredients
- 2 salmon fillets skin-on and descaled
- avocado oil* for searing
- salt
Instructions
- Preheat a skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).
- Add enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.
- Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.
- Let the salmon cook for 90% of the time on the skin side. The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side.
- Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side.
- Serve and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with new photos, writing, and more tips in August 2018. Originally published August 2012. This post contains an affiliate link.
111 Comments on “Pan Seared Salmon”
Best Salmon Ever!!! I will never order salmon in a restaurant again. I pulled out my cast iron frying pan and it was perfect for searing the skin to a wonderful crispness. I had this at a high end restaurant years ago and tried to duplicate. Your directions and pictures make it so easy and delicious. I’ll be checking out your other recipes. Thank you!
Thanks, this was very detailed and helpful!
Hi Peter, it delights me that you found the details helpful. Happy cooking!
This is spectacular!
Trying this tonight. Do you think cast iron would be a good pan?
Hi Marci, cast iron works great. Enjoy!
I got a fillet from Whole Foods that was slightly thicker than 1 inch in the middle and I had to wait 10 min! It still wasn’t cooked by the time I flipped to the other side so I ended up cooking the other side for 4 more min, but it was perfect then. Yum!
It is so weird though, yours and Serious Eats both only take 5 min on skin side and 15 seconds on other side. Maybe it’s because I have an electric stove and it sucks?? It was definitely hot since the oil kept splattering out from the pan all over the stove. I used cast iron with avocado oil.
Hi Esther, generally speaking an electric stove is not as hot or responsive as gas. 10 min on my stove for a 1″ piece would be too long. I think it sounds like maybe the heat needs to be hotter on your stove when you cook. But I’m glad you were able to watch it and get the cook right!
Thanks! Does the oil splatter everywhere for you too?
I recently got another fillet from Whole Foods that was pre-seasoned, but it still has the scales on it! I always thought places would remove the scales for you especially if they’re going to pre-marinate or pre-season it for you.
Hi Esther, if you dry the salmon very thoroughly, oil should splatter much less. It’s the moisture from the salmon that makes it pop. You can also look into a splatter screen, though I don’t use one. And yes that’s odd they left the scales on!!
5 minutes too long, burnt the skin 🙁
Thank you Joanne, the best Salmon I’ve ever cooked.
Hi Danny, I’m SO glad to hear that!!
Trying to leave a “rating”. I give this a 5 (if 5 is the highest). I’ve never eaten salmon skin before, but with this recipe the skin is crisp while the fish flesh is moist and succulent. It’s perfect!
My boys fish for our salmon here in the Pacific Northwest every summer. This recipe is handy for my packed freezer full of wild salmon.
I have some salmon in the freezer, now I know just what to do with it!
I’m so glad to have found this recipe. I cant tell you how many times our salmon skin has stuck to the stainless steel pan and is unattached to the fish when we flip it over. Lol. We already enjoy ur whole wheat pancakes recipe and plan on cooking salmon this week! Thanks so much
This tutorial/recipe is amazing! Thank you, thank you, thank you! The skin is crispy like bacon but healthier. I have bookmarked the tutorial for the future.
I your blog while searching for salmon recipes and tried this out for dinner today. It was a hit with the family, and my four year old son kept asking for more. Unfortunately, I didn’t quite grasp the part about laying the fish away from you and splattered a few drops of hot oil on my chest and neck. Now I understand what you meant and the blisters are a painful reminder to pay more attention.
Whoops, that should say I *found* your blog
Hi Caroline, that is wonderful your family enjoyed the salmon!!! I’m sorry to hear about the oil. I know how much it hurts.
Hello,
Big ups to this recipe, I literally have never cooked a piece of salmon at home and it came out near perfect…great tip on the skin and overall I thought your details and descriptions made it super easy to carry out.
Thanks!
V
So happy to hear that!!
I’d all but given up cooking salmon…I’d either under/overcook it…or it just came out flat. Decided to give it another go & came across your technique….total stunner. Followed it to a T & it was easily among the best I’ve had. Together with a side of couscous & some sautéed Broccolini w/garlic…can’t wait to make it again. Thanks for dialing this in & sharing!
SO so happy to hear that! Your pairings sound awesome =) Enjoy!!