We serve topped with our Dill Sauce or lemon slices and fresh herbs. My French Lentils with Bacon and Vinaigrette is an all-time favorite pairing with cispy-seared salmon. With it, I like sauteed swiss chard on the side. If serving for company serve with my Make-Ahead Ginger Green Beans and this easy Brown Rice Salad with cranberries, nuts and citrus . For a weeknight meal use it to top off Tuscan Kale Caesar or serve with lemon garlic broccoli and steamed potatoes with herbs .

How To Avoid Sticking

The key to avoiding salmon sticking to your pan is to preheat it very well before adding the salmon. Dry the salmon off before adding on the salt and pepper as moisture can cool down the cooking surface and cause sticking. The salmon filets should sizzle when you place it in the hot oil. Then do not touch it at all. If you try to flip it too soon it will not release from the pan. Use a very thin fish spatula and make sure to wiggle it between the hot cooking surface and the salmon. If it is stuck, let it sit for a minute longer and try again. If your pan is good and hot it should release without any sticking. Then you'll know it is time to flip it.

Can I make this with the skin on?

Yes you can. Make sure to remove any scales before seasoning and cooking the fish. Pat salmon dry with a paper towel before cooking for super crispy skin. For the crispiest skin, cook it skin side down first. Or if you do not plan to eat the skin you can leave it on for cooking (start with it skin-side up) and then once it is done cooking, slide the skin off and discard.

Crispy Pan Seared Salmon

Name: Crispy Pan Seared Salmon
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Cuisine: American
Ingredients: 2 teaspoons high heat cooking oil such as grapeseed or avocado; ¾ to 1 teaspoon coarse kosher salt *see note; ¼ teaspoon ground black pepper; 1 ½ pounds center-cut boneless salmon filet, skin removed *See note

Description

This 15 minute recipe for Crispy Pan Seared Salmon is perfectly browned and crisp on the outside and tender and just cooked on the inside. It only requires a few basic ingredients but yields restaurant-quality salmon every time!

Ingredients

Units Scale

2 teaspoons high heat cooking oil such as grapeseed or avocado
3/4 to 1 teaspoon coarse kosher salt *see note
1/4 teaspoon ground black pepper
1 1/2 pounds center-cut boneless salmon filet, skin removed *See note

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Instructions

Heat oil in a large cast-iron skillet over medium-high heat.
Meanwhile, sprinkle salt and pepper all over the salmon.
Lay salmon filet skinned-side up in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is turning opaque about halfway up the side of the filet, 4 to 6 minutes, depending on thickness.
Flip salmon over and remove the skillet from heat. Allow the salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side until cooked to the desired temperature, 2 to 3 minutes. An instant-read thermometer inserted in the center of the filet will be 125 degrees when the fish is cooked to medium doneness.

Notes

Ingredient Note

If using Diamond Kosher salt you can use up to 1 teaspoon to season the fish. For Morton use only ½ to ¾ teaspoon as it is higher in sodium.

To Remove Skin

To remove the salmon skin, place the salmon filet skin side down on the cutting board. Slide a Chef’s knife between the flesh and the skin but not through the skin. You’ll have to hold your knife almost perpendicular to the cutting board. With gentle sawing motion and downward pressure, grasp the skin with your non-dominant hand and pull firmly against the pressure of the knife. Work your way to the far end of the filet.

Prep Time: 5 mins
Cook Time: 8 mins
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 6 ounces
Calories: 260
Sugar: 0 g
Fat: 17 g
Saturated Fat: 4 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 23 g