Pan-seared salmon is one of those dinners that feels special without a lot of effort. Cooking a whole fillet in a single pan gives you skin that’s golden and crisp, while the inside stays tender and flaky. A sprinkle of paprika adds a touch of smoky warmth, and a bit of butter and garlic makes every bite rich and flavorful. It’s the kind of dinner that looks like you spent hours in the kitchen, but really, it comes together in no time.
Why I Cook Salmon This Way
When I cook salmon fillet, I want a big flavor and nothing complicated. A hot pan (I love stainless steel cooking, but a non-stick pan works too!), good oil, and letting the salmon do its thing gives you that restaurant-style crisp on the outside and tender, flaky inside. It feels impressive without being tricky. It’s one of those recipes I go back to again and again when I want a quick dinner that still feels special.
Pan Seared Salmon Ingredients
- Whole salmon fillet (2–2½ lb): Skin-on is best so it holds together and crisps up nicely
- Neutral oil: Avocado or light olive oil for high heat
- Butter: Added at the end for flavor and basting
- Garlic: Lightly smashed so it flavors the butter without burning
- Lemon: Adds brightness right before serving
- Salt & black pepper: Simple seasoning works best
How to Sear a Salmon Fillet
- Pat the salmon dry and season with salt and pepper. Let it sit at room temperature for about 10 minutes.
- Heat a large skillet over medium-high heat until hot. Add oil.
- Place the salmon skin-side down and press lightly so it touches the pan evenly.
- Cook without touching for 6–8 minutes until the skin is golden and crisp.
- Flip carefully, lower the heat slightly, and add butter and garlic.
- Spoon the butter over the top for 3–5 minutes until cooked through.
- Squeeze fresh lemon juice, let it rest for a few minutes, then slice and serve.
Pan Seared Salmon
Equipment
Ingredients
- 2 pounds skin-on salmon fillet
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon oil
- 2 tablespoon butter
- 2 garlic cloves lightly smashed
- Lemon wedges for serving
Instructions
- Pat salmon dry. Season with paprika, salt, and pepper and allow to sit at room temperature for 10 minutes.2 pounds skin-on salmon fillet, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Heat a large stainless steel skillet or non stick pan over medium-high heat. Add oil and heat until shimmering.2 tablespoon oil
- Place salmon skin-side down, pressing gently so the skin makes contact with the pan. Cook 6–8 min without moving until skin is golden and releases easily.
- Flip carefully using a fish spatula. Then, reduce heat to medium and add butter and smashed garlic. Spoon melted butter over salmon for 3–5 min until cooked through.2 tablespoon butter, 2 garlic cloves
- Squeeze lemon over the top and let rest a few minutes before serving.Lemon wedges
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat or flake cold over salads.
- Make sure salmon is dry and pan is hot to prevent sticking.
- Don’t rush the flip; if it sticks, give it another 30 sec—it will release.
- For thick fillets, finish in a 375°F oven 3–5 min after flipping.
- Use a fish spatula to lift the fillet without breaking it.
Best Recipe Tips
- Stainless steel pans can stick if the salmon isn’t dry or the oil isn’t hot enough, so pat the fillet really dry and heat the pan well.
- Don’t rush the flip. If it sticks, give it another 30 seconds—it will release naturally.
- For thicker fillets, finish in a 375°F oven for 3–5 minutes after flipping.
- A fish spatula is perfect for lifting the fillet without breaking it.
Serving Ideas
