Pan Seared Salmon

Crispy skin. Juicy, just-cooked flesh. Big flavor. One pan. That’s it.

There’s something quietly satisfying about cooking a perfect piece of salmon in a pan. No timer ticking down on the oven. No parchment or foil to fuss with. Just you, a skillet, and a piece of fish that sizzles as it hits the oil.

I’ve cooked salmon a hundred ways. But the one I always come back to? This one. Simple, focused, and reliable. It gives you crispy skin that shatters under the fork and a tender, silky interior that doesn’t taste overworked. It’s five ingredients and one pan, and when done right, feels like a little victory at dinner.

This method works whether you’re a weeknight cook just trying to get dinner on the table, or someone who wants to nail a plated dish that looks like it came from a bistro. It’s salmon with confidence.

What Makes Pan Cooked Salmon So Good

Pan searing gives salmon what the oven never can: control. The moment it hits the hot skillet, the skin begins to crisp and the flesh starts to cook from the bottom up. You can hear it sizzle. You can see the color change. You’re right there with it, adjusting the heat and watching the transformation happen.

And with the right technique, you won’t need to cross your fingers or guess. You’ll know. That golden crust will tell you everything’s going well.

Plus, cleanup is simple. Just one skillet, and no need to preheat anything or dirty a sheet pan.

Ingredients You Need

Nothing fancy. Just real ingredients that get out of the way.

• 2 salmon fillets, skin-on

• Kosher salt and freshly ground black pepper

• 1–2 tablespoons neutral oil (avocado or grapeseed work great)

• 1 tablespoon butter (optional, for basting)

• 2 garlic cloves, smashed (optional)

• Lemon wedges and fresh herbs, for finishing

Use fillets with skin on, the skin helps hold the fish together and gets wonderfully crisp. And yes, pat it dry. It matters.

How to Pan Fry Salmon Perfectly

Step 1: Let the fish breathe
Pull the salmon from the fridge 15 minutes before cooking. Cold fish + hot pan = stuck skin. Room temp is your friend.

Step 2: Season and dry
Pat the fillets dry with paper towels. Really dry. Then season both sides with salt and pepper. Don’t skimp, the seasoning is all going into that crust.

Step 3: Heat the pan
Use a stainless or cast iron skillet over medium-high heat. Add oil and swirl to coat. When the oil shimmers, you’re ready.

Step 4: Skin side down
Lay the fillets skin side down, away from you to avoid splatter. Press gently with a spatula for 10 seconds to keep them from curling.

Step 5: Let it be
This is the hardest part. Don’t touch it. Let the fish sear for 6 to 7 minutes. You’ll see the edges turn golden and the flesh cook up the sides.

Step 6: Flip and finish
Turn the salmon gently. Cook for 1 to 2 minutes on the other side. If using butter and garlic, add now and spoon over the top to baste.

Step 7: Rest and plate
Let it rest a minute before serving. Top with fresh herbs, lemon juice, or whatever brightness you like.

That Skin Should Crackle

Crispy skin is the payoff. You’ll know you nailed it when it lifts from the pan with zero resistance and sounds like thin glass when cut. If you’re new to pan frying salmon, know this, it might take a try or two to get the skin right. But when you do? You’ll never go back to baking.

Variations That Work

This is the kind of recipe that adapts to your mood.

• Asian-inspired: Add a splash of soy sauce and sesame oil during basting.

• Herby twist: Chop rosemary or thyme and mix into the butter.

• Lemon pepper: Add zest and cracked black pepper before searing.

• Spicy edge: Dust with paprika and cayenne for a smoky kick.

• Simple swap: Use trout or Arctic char with the same method.
  

Sides That Make It a Meal

You don’t need much alongside. Just something to balance the richness.

• Roasted asparagus or broccolini

• Baby potatoes with olive oil and dill

• Arugula salad with lemon dressing

• Steamed rice or quinoa

• Crusty bread to soak up any pan sauce

For drinks, try a crisp white wine like Sauvignon Blanc, or sparkling water with citrus. Nothing too heavy. Let the salmon shine.

Avoid These Common Mistakes

• Sticking to the pan? Not hot enough or too much moisture. Let it be. It will release when ready.

• Dry fish? Cooked too long or flipped too early. Watch the sides of the fish, when the color shifts 75% up, it’s time to flip.

• No crisp? Either wet skin or weak heat. Start dry and stay patient.
  

Made in Alva Cookware

This salmon was cooked in an Alva stainless skillet. The heat control gave us golden skin without overcooking, and cleanup was quick, no stuck bits, no burnt edges. The kind of performance you only get from a well-built pan.

Whether you’re just starting your cast iron journey or you already love your stainless steel, Alva’s cookware gives you the confidence to pull off meals like this.

[Explore Alva Cookware Pans]

What Home Cooks Are Doing

Tried this recipe and made it your own? Here’s how others are spinning it:

• Swapped garlic for shallots during the butter baste

• Served over lemony couscous with feta

• Added capers and white wine at the end to make a quick pan sauce

• Used frozen fillets with extended sear time and still nailed it

We’d love to hear how you made it yours. Share your twist in the comments or tag us online. Because once you’ve pan seared salmon like this, there’s no going back.