Foolproof Seared Salmon Recipe

Is seared salmon your favorite restaurant order, but you can't seem to create that same crispy skin and tender flakiness at home? After two years of writing fish recipes and searing hundreds of salmon fillets in my kitchen, I've cracked the code. Let me show you the simple techniques and 4 ingredients you need to create restaurant-quality seared salmon at home.

I spend a lot of time shopping for, cooking and eating salmon. And it's the type of fish I get the most questions about from readers.

So many of us love this rich and flaky fish, but we're not sure how to pull off that restaurant-style seared salmon at home.

Here's my go-to, quick and easy recipe for seared salmon. Serve it with a simple squeeze of lemon, or add Tomato Caper Butter, Lemon Butter Sauce or Italian Salsa Verde!

Ingredients for crispy seared salmon:

Fish: use fillets instead of steaks for this recipe - either Atlantic salmon (which is the lighter, peachy-colored salmon at your market) or wild-caught salmon such as sockeye (deep coral-red colored fish). Atlantic salmon is fattier and often a thicker fillet. If using sockeye salmon, reduce cooking time by about 1 minute on the first side. I recommend using skin-on salmon for best results. Even if you don't plan to eat the skin, it performs an important role in the searing process. So keep it on, if you can!

Seasoning: salt and pepper is really all you need to make this salmon. Feel free to add a seafood seasoning, lemon pepper, or even a dash of Old Bay for a twist.

Cooking fat: a quality extra virgin olive oil is my preference. It adds both flavor and richness to the finished dish.

Lemon (not shown): for garnish, optional.

Full measurements and ingredients list included in printable recipe card below.

Step by step instructions for easy pan-seared salmon:

1. Quick-brine salmon

For well-seasoned salmon with minimal albumin (the white stuff that leaks out of the fish when cooking), we season the fish with coarse kosher salt and leave at room temperature for 15 minutes. (I spend this waiting time prepping my green beans or grilled asparagus!)

After 15 minutes, rinse fillets under cool water and dry well with paper towels.

Turn flesh-side down and season skin generously with coarse salt and black pepper.

2. Sear fish

Preheat nonstick skillet over medium-high heat.

{Note: I've tested this recipe using stainless steel, cast iron and nonstick skillets. For consistency and ease of use, the nonstick skillet won the day. It heats evenly, crisps the skin well and doesn't even hint at sticking. A consistent, stress-free cooking experience.

If using cast iron or stainless steel skillets, be sure to preheat your pan fully, and sear skin side down until the skin releases easily from the pan and is crispy - a full 6-7 minutes.}

Once the nonstick skillet is hot, add extra virgin olive oil to the pan, then add salmon fillets, skin side down. Season the flesh side of the salmon with salt. Set your timer for 6 minutes.

As you near the 6-minute mark, check your salmon. You should see the lighter, cooked part of the fish at around ⅔ of the way up the side of the fish. If needed, leave your fish to cook up to 6 ½ or 7 minutes, checking the skin side to ensure it's crisp, but not burning.

Using a fish spatula, flip your fillets gently in the pan. Set your timer for 90 seconds. Optionally, add a halved lemon to the skillet, cut side down.

After 90 seconds, use an instant-read thermometer to temp the fish. For medium to medium well salmon, remove from the skillet at 130 degrees, and let carry-over cooking take it to 135.

3. Garnish and serve

Serve with diced scallions or fresh herbs, lemon slices or grilled lemon halves.

Want to know more about making restaurant-quality salmon at home? Check out my Perfect-Every-Time Salmon Tutorial!

Why is there white stuff on my salmon after I cook it?

Albumin is a protein that comes out of salmon when cooked (especially if it's cooked to a high temperature). It's tasteless and completely edible. But if you're looking for tips and tricks to avoid it, check out my Salmon Tutorial.

Can I eat salmon skin?

Crispy salmon skin is one of God's greatest gifts to humanity. Especially when cooked this way, where the fat under the skin renders down, leaving a thin, crisp skin. It's rich and flavorful and not unlike crispy seared chicken skin.

How to store leftover seared salmon?

Keep seared salmon fillets in an airtight container in the refrigerator for up to 3 days.

What can I make with leftover salmon?

Flake up any leftover fish and make Classic Salmon Patties, a savory Salmon Shawarma Wrap or the very French Pan Bagnat Sandwich.

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