Classic Crispy Pan Seared Salmon Fillet
Achieve perfectly crispy skin and tender, flaky flesh with this classic pan-seared salmon recipe.
Equipment
- Skillet
- Spatula
- Paper Towels
Ingredients
Main Ingredients
- 6 ounces Salmon Fillets About 6 ounces each, with skin on.
- 1-2 tablespoons Olive Oil or Avocado Oil
- to taste Salt Flaky sea salt or kosher salt, to taste
- to taste Black Pepper Freshly ground, to taste
Optional (for flavor)
- sprigs Fresh Thyme or Rosemary A few sprigs
- 1-2 cloves Garlic lightly smashed
- 1 tablespoon Unsalted Butter
Instructions
Cooking Instructions
- Take salmon fillets out of the fridge 10-15 minutes before cooking, then pat dry with paper towels, especially the skin side. Season both sides generously with salt and pepper.
- Place a heavy-bottomed, oven-safe skillet over medium-high heat with 1-2 tablespoons of olive oil or avocado oil until it shimmers and lightly smokes.
- Carefully place the salmon fillets, skin-side down, into the hot pan and press down gently for the first 10-15 seconds to ensure full contact and prevent curling.
- Cook undisturbed for 3-5 minutes until the skin is golden brown and crispy; the flesh should be two-thirds opaque. If desired, add butter, smashed garlic, and herb sprigs during the last minute.
- Carefully flip the salmon fillets; if butter, garlic, and herbs were added, baste the cooking mixture over the flesh for 30-60 seconds.
- Cook for another 1-2 minutes until desired doneness (145°F/63°C internal temperature or easily flaking). Remove from the pan and let rest for a minute or two before serving.
Notes
For extra flavor, consider using an herb like thyme or rosemary and a smashed garlic clove during the last minute of skin-side cooking to infuse the oil and butter.