How to pan sear salmon?

In this brief study, we will answer the question, “how to pan sear salmon?”.

How to pan sear salmon?

To begin, let your fish get to room temperature. This ensures that the fillet is cooked to a consistent doneness throughout. Heat a skillet over high heat until it is extremely hot before introducing some olive oil and salt to the pan. 

Place the fish on the pan skin-side down and push down hard with a fish spoon to ensure that the skin is well-coated. In addition to a silicone spatula, you may use your palm or maybe even the side of your hand if you are feeling brave. 

The pressure prevents the fins of the fish from curling up, which is another contributing factor to uneven cooking. The skin also serves as a protective barrier, protecting the tender flesh of the salmon from being bombarded with direct heat during cooking.

The skin portion of the fish should be cooked to 90 percent of its final doneness. Because room temperature fish cooks more rapidly than cold salmon, it should take approximately three minutes. Maintain constant visual contact with the fish, keeping an eye out for any color changes. Stop cooking after the flesh has changed from transparent to opaque.

The majority of people overheat the fish at this point. Allowing the fish to continue cooking off the burner but to the edge of your stovetop can help to keep it moist and tender.

What Is the Definition of Pan-Searing?

Using high heat to give wonderful right texture to the exterior of meat, fish, or veggies is known as pan-searing. While searing meat may not hold in taste, it can provide delicious results like precisely caramelized scallops and cracking fish skin, which is both beloved in the culinary world.

What to Pair With Pan-Seared Salmon for a complete meal?

It should be served over a bed of sautéed greens, with a touch of fresh lime juice to end. Alternatively, serve it with avocados lettuce salad, a refreshing but rich side dish that is simple to put together on the same weeknight in the kitchen. Make a fast lemon garlic butter sauce for an especially wonderful seared salmon supper by deglazing the saucepan with white wine and afterward adding lemon slices, a crushed garlic clove, and lots of butter to the pan. 

Recipe for Pan-Seared Salmon that is Simple


  • 2 salmon fillets with the skin on, weighing about 13 pounds each
  • 1 tsp kosher salt (optional)
  • 14 tsp  black pepper, (freshly ground)
  • 14 tsp  black pepper, (freshly ground)
  • 1 tablespoon extra-virgin olive oil (or butter)
  1. Season the salmon fillets with salt and pepper after patting them dry with paper towels. Prepare a nonstick or cast-iron pan by brushing it with olive oil or butter and heating it over medium-high heat.
  1. When the oil begins to shimmer, add the salmon to the pan skin-side-down and cook until the fish is done. Cook for approximately 2–3 minutes, or until the corners of the fish skin are golden brown. Reduce heat to medium-low. Cook for 5–6 minutes, or until the vegetables are completely opaque.
  1. Transfer the salmon to a dish, skin side up, with the help of a fish spatula.

Other FAQs about Salmon which you may be interested in.

How long can defrosted salmon stay in the fridge?

Can you eat pink salmon?

Can you eat the bones in canned salmon?


The methods for searing skin-on fish are simple to follow. To prepare excellent pan-seared salmon, time must be taken into consideration. But do not fear, I will walk you through the procedure step-by-step below to ensure that it is completely failsafe for you. Let us get started!


Using paper towels, pat the salmon dry. Mix 1 tsp kosher salt and 1 teaspoon freshly ground black pepper in a small mixing bowl.


1 tsp of the black pepper combination should be added to a cold saute pan before cooking.


Arrange the salmon, skin-side downwards, on a chilled nonstick pan and season with salt and pepper.


Heat a pan over medium heat until hot.


On the flesh side of the salmon, apply the leftover teaspoon of the salt/pepper mix on top of the fish.


Cook the salmon for 6–7 minutes, or until the fat starts to dissolve and the skin begins to tan.


Cook until the flesh side of the salmon begins to tan and a thermometer placed in the middle registers 145 degrees Fahrenheit, then flip and cook until the flesh side of the fish begins to brown.


Serve the salmon immediately, or allow it to cool somewhat before removing the skin, and preparing it as instructed in the recipe.


In this brief study, we answered the question, “how to pan sear salmon?”.