Salmon

Pan Seared Salmon

Name: Pan Seared Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 4 salmon fillets, 6 oz (170g) each; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp lemon juice; 2 tbsp chopped fresh parsley; 2 cloves garlic, minced; 1 tsp dried thyme; 1/4 cup white wine; 2 tbsp unsalted butter

By Esme Holloway · June 19, 2026 · Salmon

Prep15 min

Cook12 min

Total27 min

Serves4

I still remember the first time I cooked pan seared salmon. I was a bit nervous, as I had never cooked fish before, but the result was amazing. The crispy crust and tender interior were a perfect combination. Since then, I have been experimenting with different seasonings and techniques to achieve the perfect pan seared salmon.

One of the things I love about pan seared salmon is its versatility. You can serve it with a variety of sides, from roasted vegetables to quinoa or rice. It's also a great option for a quick and easy dinner, as it cooks in just a few minutes.

In this recipe, I will guide you through the steps to cook pan seared salmon. From preparing the fish to serving it, I will provide you with all the tips and tricks you need to achieve a delicious and crispy crust.

So, if you're looking for a new recipe to add to your repertoire, look no further. Pan seared salmon is a great option for anyone who loves fish and wants to try something new.

Whether you're a beginner or an experienced cook, this recipe is perfect for you. The steps are easy to follow, and the result is well worth the effort. So, let's get started and cook some delicious pan seared salmon!

Why You’ll Love This Recipe

Pan seared salmon is a quick and easy dinner option
It's a great source of protein and omega-3 fatty acids
You can serve it with a variety of sides, from roasted vegetables to quinoa or rice
It's a versatile dish that can be cooked in a variety of ways
It's perfect for a special occasion or a weeknight dinner
It's a healthy and delicious option for anyone who loves fish
It's easy to customize with your favorite seasonings and ingredients

Why This Recipe Works

The key to cooking perfect pan seared salmon is to make sure the fish is cooked to the right temperature. The internal temperature of the fish should reach 145 F (63 C) to ensure food safety.

Another important factor is the crust. A crispy crust can make all the difference in the flavor and texture of the fish. To achieve a crispy crust, you need to make sure the fish is dry before cooking it. You can do this by patting it dry with a paper towel.

The type of pan you use is also important. A skillet or cast-iron pan is perfect for cooking pan seared salmon, as it can get very hot and distribute the heat evenly.

Finally, the seasoning is important. You can use a variety of seasonings, from lemon and herbs to garlic and spices. The key is to find a combination that you like and that complements the flavor of the fish.

Ingredients You’ll Need

To cook pan seared salmon, you will need a few ingredients. The most important ingredient is the salmon itself. You can use fresh or frozen salmon, but fresh is always better. You will also need some oil, salt, and pepper, as well as any other seasonings you like.

When buying salmon, look for wild-caught Alaskan or Pacific salmon. These types of salmon have a higher fat content and a more delicate flavor than farmed salmon.

4 salmon fillets, 6 oz (170g) eachLook for wild-caught Alaskan or Pacific salmon for the best flavor and texture
2 tbsp olive oilUse a high-quality olive oil for the best flavor
1 tsp saltUse kosher salt or sea salt for the best flavor
1/2 tsp black pepperUse freshly ground black pepper for the best flavor
2 tbsp lemon juiceUse freshly squeezed lemon juice for the best flavor
2 tbsp chopped fresh parsleyUse curly-leaf or flat-leaf parsley for the best flavor
2 cloves garlic, mincedUse fresh garlic for the best flavor
1 tsp dried thymeUse fresh or dried thyme for the best flavor
1/4 cup white wineUse a dry white wine for the best flavor
2 tbsp unsalted butterUse high-quality unsalted butter for the best flavor

Equipment You’ll Need

Large skillet or cast-iron panInstant-read thermometerSharp chef's knifeCutting boardPaper towelsMeasuring cups and spoons

How to Make Pan Seared Salmon

1
Preheat the skillet or cast-iron pan over medium-high heat
2
Pat the salmon fillets dry with paper towels to remove excess moisture
3
Season the salmon fillets with salt, pepper, and thyme
4
Add the olive oil to the preheated pan and swirl it around to coat the bottom
5
Place the salmon fillets in the pan, skin side up if they have skin
6
Cook the salmon for 3-4 minutes on the first side, or until it develops a crispy crust
7
Flip the salmon over and cook for an additional 3-4 minutes, or until it reaches an internal temperature of 145 F (63 C)
8
Use an instant-read thermometer to check the internal temperature of the salmon in the thickest part
9
Remove the salmon from the pan and place it on a plate
10
Reduce the heat to medium and add the white wine to the pan, scraping up any browned bits from the bottom
11
Add the garlic and lemon juice to the pan and cook for 1-2 minutes, or until the sauce has reduced slightly
12
Whisk in the butter to the pan sauce until it is fully incorporated and the sauce is smooth
13
Pour the sauce over the cooked salmon and garnish with parsley
14
Let the salmon rest for 2-3 minutes before serving

Expert Tips

Make sure the salmon is at room temperature before cooking it for the best results
Don't overcrowd the pan, cook the salmon in batches if necessary
Use a thermometer to ensure the salmon is cooked to a safe internal temperature
Don't overcook the salmon, it should be cooked just until it reaches the desired internal temperature
Let the salmon rest for a few minutes before serving to allow the juices to redistribute
Use a variety of seasonings and ingredients to customize the dish to your taste
Serve the salmon with a variety of sides, such as roasted vegetables or quinoa

Common Mistakes to Avoid

Overcooking the salmon, which can make it dry and tough
Not patting the salmon dry before cooking it, which can prevent it from developing a crispy crust
Not using a thermometer to check the internal temperature of the salmon
Not letting the salmon rest before serving, which can cause the juices to run out of the fish
Not using a variety of seasonings and ingredients to customize the dish
Not serving the salmon with a variety of sides, such as roasted vegetables or quinoa

Variations and Substitutions

Using different types of fish, such as tilapia or cod
Adding other ingredients to the pan sauce, such as capers or chopped onions
Using different seasonings, such as paprika or cumin
Serving the salmon with different sides, such as roasted potatoes or steamed broccoli
Using a variety of cooking methods, such as baking or grilling
Adding a topping to the salmon, such as a salsa or avocado sauce
Using a variety of citrus juices, such as lime or orange

What to Serve With Pan Seared Salmon

Pan seared salmon is a versatile dish that can be served with a variety of sides. Some options include roasted vegetables, quinoa, rice, or steamed broccoli.

You can also serve the salmon with a salad, such as a mixed green salad or a caprese salad.

For a more substantial meal, you can serve the salmon with roasted potatoes or sweet potatoes.

Roasted vegetablesQuinoaRiceSteamed broccoliMixed green saladCaprese salad

Make-Ahead, Storage, Freezing and Reheating

To store cooked pan seared salmon, let it cool to room temperature and then refrigerate it in an airtight container.

The salmon can be stored in the refrigerator for up to 3 days.

To freeze the salmon, let it cool to room temperature and then wrap it tightly in plastic wrap or aluminum foil.

The salmon can be frozen for up to 3 months.

To reheat the salmon, thaw it overnight in the refrigerator and then reheat it in the oven or on the stovetop.

Frequently Asked Questions

What type of salmon is best for pan searing?

Wild-caught Alaskan or Pacific salmon is best for pan searing, as it has a higher fat content and a more delicate flavor than farmed salmon

How do I know when the salmon is cooked?

Use an instant-read thermometer to check the internal temperature of the salmon. It should reach 145 F (63 C) for food safety

Can I use frozen salmon for pan searing?

Yes, you can use frozen salmon for pan searing, but make sure to thaw it first and pat it dry with paper towels to remove excess moisture

What type of pan is best for pan searing salmon?

A skillet or cast-iron pan is best for pan searing salmon, as it can get very hot and distribute the heat evenly

Can I add other ingredients to the pan sauce?

Yes, you can add other ingredients to the pan sauce, such as capers or chopped onions, to customize the flavor

How do I prevent the salmon from sticking to the pan?

Make sure the pan is hot and add a small amount of oil to the pan before adding the salmon. You can also use a non-stick pan or a cast-iron pan with a non-stick coating

Can I cook the salmon in the oven instead of on the stovetop?

Yes, you can cook the salmon in the oven instead of on the stovetop. Preheat the oven to 400 F (200 C) and cook the salmon for 8-12 minutes, or until it reaches an internal temperature of 145 F (63 C)

How do I store cooked pan seared salmon?

Let the salmon cool to room temperature and then refrigerate it in an airtight container. The salmon can be stored in the refrigerator for up to 3 days

The Full Recipe

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