Pan Seared Salmon
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
290 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pan Seared Salmon
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How to make easy, perfect pan seared salmon at home, just like restaurant-style pan fried salmon. Crispy outside, tender and flaky inside.
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Ingredients
- 4 salmon skin on, fillets, 6 to 8 ounces each
- ½ teaspoon kosher salt plus a few extra pinches
- ¼ teaspoon black pepper ground
- 1 tablespoon butter unsalted
- ½ tablespoon canola oil or grapeseed, avocado, or another high smoke-point cooking oil
- 1 lemon cut into wedges
- parsley or basil, or dill, optional for serving, chopped, fresh
Instructions
- Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
- Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It’s important the pan is VERY hot before you add the salmon, or it won’t crisp properly.
- Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
- Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
- Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
- With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn’t ready yet. Let cook another 30 seconds or so, then try again.
- Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130°F for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.
Notes
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm leftovers in a skillet over medium-low heat or in the microwave.
Nutrition Information
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Serving
1(of 4)
Calories
290kcal
(15%)
Carbohydrates
3g
(1%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
101mg
(34%)
Potassium
873mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
162IU
(3%)
Vitamin C
14mg
(16%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 290kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Potassium | 873mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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