Name: Easy Pan Seared Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound salmon (cut into 4 pieces); Salt & pepper (to taste); 1 tablespoon olive oil; 1 tablespoon butter

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This simple pan seared salmon is perfectly crispy on the outside and tender on the inside every time! You only need 20 minutes to make this restaurant-worthy yet easy dish at home.

Love this technique? My Brown Sugar Glazed Salmon, this Garlic Butter Salmon, and my Honey Soy Sauce Glazed Salmon all use this cooking method.

pan seared salmon on a black plate surrounded by lemon wedges

Why you’ll love it

Pan fried salmon may seem a little intimidating if you’ve never made it before, but it’s actually an easy technique to master. You will feel very impressed with yourself, and it opens up so many opportunities for dinner. Buttery, flaky salmon with a delicious crust is ready in just 20 minutes at home.

This is a basic recipe that’s all about the simplicity, but of course you can dress up salmon endless ways. We’re focusing on learning a new skill here. In this blog post, I walk you through exactly how to cook it like a pro and include a whole bunch of helpful tips!

What you’ll need

Salmon – I prefer to buy it with the skin on. It helps keep it moist, makes it easier to flip, and the skin crisps up beautifully. It’s also delicious and nutritious!
Salt & pepper – I like to season fish generously
Olive oil and butter – for frying
Fresh lemon juice, dill, parsley – optional, for garnishing

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

My trusty Le Creuset enameled cast iron skillet is wonderful for pan frying.
A splatter guard can help minimize clean-up.
I use tongs to easily flip the salmon.

How to cook salmon in a skillet

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

raw salmon being seasoned and added to a skillet

Take the fish out of the fridge before cooking it (15-30 minutes will do). Cut it into 4 pieces, and pat it dry completely with paper towel. Season with salt & pepper. Add the oil and butter to a skillet over medium-high heat and let it heat up until it’s good and hot. Cook it skin-side down first for 5 minutes.

salmon in a skillet before and after being pan seared

Then flip and cook for another 2-4 minutes or until it’s done!

How long to cook salmon

For a 1″ thick piece of salmon with skin, cook it for 5 minutes skin-side down in the skillet, and then flip it and cook it for an additional 2-4 minutes.
With skinless you may need to adjust timing, erring on the side of less time to compensate. Use your eyes to guide you. Watch the color change as the fish cooks. It goes from a brighter/deeper pink to a lighter pink.

Tips for success

Don’t be tempted to move the salmon around the pan. Let it cook. If it’s sticking when you try to flip it, don’t panic. Just let it cook for a little longer if it doesn’t release easily.
Don’t crowd the pan. It’s better to give the each piece plenty of room and do two batches vs. cramming them all in there, and then they would steam and the sear won’t be as good.
This recipe is written for 1 pound, but you can cook as much as you have on hand! If the pan gets dry, simply add a little more butter and olive oil.

What to serve with salmon

It’s delicious with lemon wedges so everyone can control how much lemon juice to add to theirs. I also like to sprinkle on a bit of chopped parsley for freshness. Fresh dill is good too.
For sides, try anything from rice to Pesto Gnocchi, these Garlic Mashed Potatoes, my Stick of Butter Rice, or veggies like my Easy Roasted Asparagus or Glazed Carrots.
It’s also delicious with some Homemade Tzatziki Sauce, which is one of my favorite things to serve with salmon!

Leftovers and storage

For leftovers, I recommend discarding the skin after it’s cooked and before packing it up in an airtight container in the fridge since it won’t be crispy anymore when you reheat it. It’s best to eat cooked salmon within a day or two.
To reheat, wrap it in foil and place in the oven at 275F for 15-20 minutes or until it’s 145F in the thickest part. In a microwave, reduce the power and microwave in 30-second increments so you don’t overcook it.
It’s also delicious served cold in a salad the next day!

More easy salmon recipes

If you made this easy salmon recipe, please leave a star rating and review below! As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes.

5 from 5 votes