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This is the BEST way to perfectly sear a salmon filet to get that crispy delicious skin and ensure a perfectly cooked salmon throughout! Read below for my key tips and techniques on how to achieve the best pan seared salmon.
Watch the Pan Seared Salmon Recipe Video!
Table of Contents
Note
Notes on Salmon (and Skin)
- This recipe includes the skin of the salmon – I personally love eating salmon skin (it’s so delicious when crisped up, like in this recipe) and it’s also very good for you (rich in omega-3 fatty acids). If you don’t like salmon skin, that’s OK! You can still make this recipe – just use skinless salmon and follow the instructions as is.
- I used 6 oz pieces of salmon. Ask your butcher to cut the salmon into 6 oz filets or use a kitchen scale and cut them yourself at home. (This is what I usually do when I get my salmon from Costco.) It’s okay to use smaller or larger pieces, depending on your preference or what you have on hand – just keep in mind will need to adjust the cooking time in proportion to the size.
- This recipe is so simple, I highly recommend using the highest quality salmon you can find. I always cook with wild caught salmon if I can find it and it’s not too expensive – it’s generally considered that wild caught salmon is more nutritious due to it’s varied, natural diet. If there are a variety of salmons available, I would recommend two – King salmon or Atlantic salmon.
- King salmon is considered to be the best tasting salmon, as it is high in fat and rich in flavor.
- Atlantic salmon has the highest amount of omega-3 fatty acids amongst all salmon types.
What Ingredients do I need for Pan Seared Salmon?
- salmon fillets – see note above; If you love salmon, make sure to try my Miso Glazed Salmon as well!
- kosher salt, black pepper
- fresh thyme or rosemary – Do not chop the herbs – just remove them from the stem. You can use either or both – this is up to your preference!
- avocado oil – any neutral oil will work well for this recipe
Refer to the recipe card for the measurements!
Recipe Instructions
1. Season the Salmon
Season the flesh of the salmon with half of the salt and pepper.
Turn the salmon over and pat the skin as dry as possible with a paper towel. To get the crispiest salmon skin, it needs to be super dry.
Remove the herb (either rosemary or thyme) from the stem. You do not need to chop them for this recipe. Set aside.
2. Cut the Salmon Skin
Using a sharp knife, run the blade of the knife at an angle along the salmon skin, which will further draw out moisture (refer to the video and photos below for a closer look). Remove any loose scales and wipe dry. You don’t want to eat any scales, trust me!
Make 4 to 5 long vertical cuts along the salmon filet that are about 1/2 inch deep – do NOT cut through the salmon. We only want slits, which we will season in the next step.
3. Season the Salmon
Take the remaining half of the salt and pepper and season the skin side. Make sure to get inside the crevices, as well – this will help your salmon taste extra delicious! Insert the fresh herbs into the crevices as well. See photo below for reference.
4. Cook the Salmon
In a large nonstick pan, heat 2 tbsp of avocado oil over medium high heat.
Place the salmon fillets skin side down and sear for 2-4 minutes, until you see the flesh of the fish change to an opaque color about halfway up the salmon. See first image below for reference.
Flip the fillets and continue searing on the flesh side for another 2-4 minutes, until the salmon is cooked through. A handy tip is you can tell by looking at the sides of the salmon and checking that the flesh is completely opaque.
While the salmon is cooking, use a spoon and baste any oil over the skin while the salmon is cooking – the hot oil will help crisp up the skin further and also help cook the salmon through the slits.
What Should I Serve with Pan Seared Salmon?
I love a side of Garlic Herb Compound Butter, super creamy Mashed Potatoes, and classic Baked Mac and Cheese with a simple salmon dish. You also have to have some roasted vegetables – try Roasted Brussels Sprouts (or Air Fryer Roasted Brussels Sprouts), Honey Roasted Carrots, Roasted Cauliflower, or Roasted Green Beans with Bacon!
PRO TIPS
Expert Tips
- If you don’t like salmon skin, you can remove it and still follow the recipe instructions as is. Salmon skin, in my opinion, is great for you (rich in omega-3 fatty acids) and delicious BUT I know that it’s not for everyone!
- I used 6oz pieces of salmon. Ask your butcher to cut the salmon into 6oz filets or use a kitchen scale and cut them yourself at home. If you use smaller or larger pieces, keep in mind that you will need to adjust the cooking time in proportion to the size.
- This recipe is so simple, I highly recommend using the highest quality salmon you can find. I always cook with wild caught salmon if I can find it and it’s not too expensive – it’s generally considered that wild caught salmon is more nutritious due to it’s varied, natural diet. If there are a variety of salmons available, I would recommend two – King salmon or Atlantic salmon.
- King salmon is considered to be the best tasting salmon, as it is high in fat and rich in flavor.
- Atlantic salmon has the highest amount of omega-3 fatty acids amongst all salmon types.
- Making vertical slits in the salmon skin (only 1/2″ deep, not all the way through) is my #1 tip for cooking the most delicious salmon – this helps:
- Season the salmon more because you can place salt, pepper, and herbs inside the slits
- Create more surface area for the skin to crisp up, which will make your salmon skin overall more crispy
- While cooking the salmon with the skin side up, tilt the pan at an angle – this will help the hot oil pool, which you can use a spoon to baste the fillets. This will not only help cook the salmon (through the slits) but it will also get the salmon skin EXTRA crispy. This is my favorite tip for getting super crispy salmon skin.
Storage, Reheating, and Make Ahead Tips
Air fryer method: Place in the air fryer at 350°F for 4-5 mintues skin side up until the salmon is warmed throughout.
Microwave method: Place skin side up on a try and microwave in 1 minute intervals until warmed through.
Oven method: Preheat the oven to 350°F. Place the salmon skin side up on a foil lined baking sheet and bake for 10-12 mintues until the salmon is warmed through.
If you tried this Pan Seared Salmon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Pan Seared Salmon – Crispy Skin! (VIDEO)
Ingredients
- 4 salmon filets, 6 oz each
- 1 tbsp kosher salt, or to taste
- 1 tbsp black pepper, or to taste
- 4 sprigs fresh thyme, or rosemary
- 2 tbsp avocado oil
Instructions
- Season the flesh of the salmon with half of the salt and pepper. Turn the salmon over and pat the skin as dry as possible with a paper towel.
- Using a sharp knife, run the blade of the knife at an angle along the salmon skin, which will further draw out moisture. Remove any loose scales and wipe dry.
- Make 4 to 5 long vertical cuts along the salmon filet that are about 1/2 inch deep, ensuring that the knife does not fully cut through the salmon.
- Season with the remaining salt and pepper on the skin side making sure to season inside the crevices. Insert the fresh herbs into the crevices as well.
- In a large nonstick pan, heat 2 tbsp of avocado oil over medium high heat. Place the salmon fillets skin side down and sear for 2-4 minutes until you see the flesh of the fish change to an opaque color about halfway up the salmon. Flip the fillets and continue searing on the flesh side for another 2-4 minutes until the salmon is cooked through. Use a spoon and baste any oil over the skin while the salmon is cooking to crisp up the skin further.
Notes
- If you don’t like salmon skin, you can remove it and still follow the recipe instructions as is. Salmon skin, in my opinion, is great for you (rich in omega-3 fatty acids) and delicious BUT I know that it’s not for everyone!
- I used 6oz pieces of salmon. Ask your butcher to cut the salmon into 6oz filets or use a kitchen scale and cut them yourself at home. If you use smaller or larger pieces, keep in mind that you will need to adjust the cooking time in proportion to the size.
- This recipe is so simple, I highly recommend using the highest quality salmon you can find. I always cook with wild caught salmon if I can find it and it’s not too expensive – it’s generally considered that wild caught salmon is more nutritious due to it’s varied, natural diet. If there are a variety of salmons available, I would recommend two – King salmon or Atlantic salmon.
- King salmon is considered to be the best tasting salmon, as it is high in fat and rich in flavor.
- Atlantic salmon has the highest amount of omega-3 fatty acids amongst all salmon types.
- Making vertical slits in the salmon skin (only 1/2″ deep, not all the way through) is my #1 tip for cooking the most delicious salmon – this helps:
- Season the salmon more because you can place salt, pepper, and herbs inside the slits
- Create more surface area for the skin to crisp up, which will make your salmon skin overall more crispy
- While cooking the salmon with the skin side up, tilt the pan at an angle – this will help the hot oil pool, which you can use a spoon to baste the fillets. This will not only help cook the salmon (through the slits) but it will also get the salmon skin EXTRA crispy. This is my favorite tip for getting super crispy salmon skin.
Reheating Instructions:
Air fryer method: Place in the air fryer at 350°F for 4-5 mintues skin side up until the salmon is warmed throughout. Microwave method: Place skin side up on a try and microwave in 1 minute intervals until warmed through. Oven method: Preheat the oven to 350°F. Place the salmon skin side up on a foil lined baking sheet and bake for 10-12 mintues until the salmon is warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
