Pan Seared Salmon

This pan seared salmon recipe delivers perfectly cooked, moist salmon with a crispy crust. Quick to prepare and packed with flavor, it's an ideal weeknight dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Main

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

4 salmon fillets 6 oz each, skin-on
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 lemon lemon cut into wedges
2 tbsp fresh dill chopped, for garnish

Equipment

Large stainless steel or cast iron skillet
Spatula
Instant-read thermometer

Method

Remove the salmon from the refrigerator 15-20 minutes before cooking to bring it to room temperature. Pat the fillets dry with paper towels and season both sides with salt and pepper.
Heat a large stainless steel or cast iron skillet over medium-high heat. Add the olive oil and wait until it's shimmering and hot, about 2 minutes.
Place the salmon fillets skin-side down in the hot skillet. Press down gently on the fillets with a spatula for about 20 seconds to ensure even contact with the pan.
Cook the salmon without moving for 4-5 minutes, or until the skin is crispy and golden brown. Use a spatula to carefully flip the fillets.
Continue cooking for an additional 2-4 minutes, depending on the thickness of the fillets and desired doneness. The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Remove the salmon from the skillet and let it rest for 3-5 minutes before serving. Squeeze fresh lemon juice over the fillets and garnish with chopped dill.

Notes

Chef's Tips:

• For the best results, use fresh, high-quality salmon fillets

• Avoid overcrowding the skillet to ensure proper searing

• Serve with a side of roasted vegetables or a fresh salad for a complete meal

Food Safety:

• Always cook salmon to an internal temperature of 145°F (63°C) to ensure food safety

• Refrigerate leftover salmon within two hours of cooking and consume within 3-4 days