Pan Seared Salmon

How to make easy, perfect pan seared salmon at home, just like restaurant-style pan fried salmon. Crispy outside, tender and flaky inside.

📝 Ingredients

• 4 (6- to 8-ounce) salmon fillets (skin on)
• 1/2 teaspoon kosher salt (plus a few extra pinches)
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
• 1 lemon (cut into wedges)
• Chopped fresh parsley (or basil, or dill, optional for serving)

👨‍🍳 Instructions

1. 1Pat: Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
2. 2Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It’s important the pan is VERY hot before you add the salmon, or it won’t crisp properly.
3. 3Season: Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
4. 4Sprinkle: Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
5. 5Cook: Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
6. 6Cook: With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn’t ready yet. Let cook another 30 seconds or so, then try again.
7. 7Cook: Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130°F for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.