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!
- 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
- 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.
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
- 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
Keywords: Pan seared salmon, seared salmon, sauteed salmon, pan fried salmon