Pan Seared Salmon with Crispy Skin

This Pan Seared Salmon has a robustly crispy skin and moist interior, just like at the restaurant.
Course Main Course
Cuisine American
Keyword pan seared salmon
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 425kcal


  • 2 salmon fillets skin-on and descaled
  • avocado oil* for searing
  • salt


  • 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!


*Any high smoke point oil works here.


Calories: 425kcal | Protein: 40g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 400mg