This pan-fried salmon is a wonderful go-to for a quick and satisfying meal. You get a beautifully cooked fillet that is tender and flaky on the inside with a nice golden crust on the outside. It is a simple dish that feels special.
Best of all, it comes together in about 15 minutes with just a handful of ingredients. This method is straightforward and gives you consistent results, making it ideal for a busy weeknight.
Why is Pan Fried Salmon a Must-Try?
A golden, flavorful crust. Searing the salmon in a hot pan develops a delicious exterior while keeping the inside moist and tender.
Ready in minutes. This is one of the fastest ways to cook salmon, making it a great option when you’re short on time.
Simple and versatile. The basic seasoning of salt and pepper allows the flavor of the salmon to shine, and it pairs well with almost any side dish.
Ingredients for Pan Fried Salmon
• Salmon: Look for fillets that are about 1 to 1.5 inches thick for even cooking. You can use sockeye, coho, or Atlantic salmon.
• Butter: Unsalted butter lets you control the saltiness of the final dish. If you only have salted butter, reduce the amount of added kosher salt.
• Oil: Using a neutral oil like olive oil or avocado oil with the butter raises the smoke point and helps prevent the butter from browning too quickly.
• Seasoning: Kosher salt and freshly ground black pepper are all you need, but feel free to add a pinch of garlic powder, onion powder, or paprika.
Exact quantities are in the recipe card below.
How to Make Pan Fried Salmon
Step 1: Prep the Salmon
Start by patting your salmon fillets very dry with paper towels. This is the key to getting a good sear, as moisture will steam the fish. Season both sides of the fillets with salt and pepper.
Step 2: Sear the First Side
Heat the butter and oil in a large skillet over medium-high heat. When the pan is hot and the butter is foamy, add the salmon, skin-side down (if applicable). Let it cook without moving for 4-6 minutes until the skin is crisp and golden.
Step 3: Flip and Finish Cooking
Carefully flip the fillets and continue cooking for another 3-5 minutes on the other side. The salmon is ready when it’s opaque and flakes easily. For accuracy, check that the internal temperature reaches 145°F (63°C) with a meat thermometer before removing from the heat.
What to Serve with Pan Fried Salmon
Serve this salmon with a side of roasted asparagus or a simple green salad. It is also great with steamed rice or quinoa.
Expert Tips for Pan Fried Salmon
Safe Internal Temperature: The USDA recommends cooking fish to a minimum internal temperature of 145°F (63°C). For a more tender result, some cooks prefer to remove it from the heat around 135°F (57°C) and let it rest, as the internal temperature will continue to rise.
Pan Choice: A heavy-bottomed skillet, such as cast-iron or stainless steel, will create the best crust. If you use a nonstick pan, make sure it is well-heated before adding the salmon.
Don’t Crowd the Pan: Cook the salmon in batches if needed to ensure there is enough space between fillets. Overcrowding the pan will cause the salmon to steam instead of sear.
Skin-On Salmon: For extra crispy skin, make sure you start cooking skin-side down and press gently on the fillets for the first minute to ensure the entire skin surface makes contact with the hot pan.
How to Store and Freeze Pan Fried Salmon
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. You can also freeze cooked salmon for up to 2 months. Reheat gently in a skillet over low heat or in a low-temperature oven to prevent it from drying out.
Pan Fried Salmon Recipe FAQs
How do I know when the salmon is done cooking?
The most reliable way is to use an instant-read thermometer, which should read 145°F (63°C) in the thickest part. You can also check for visual cues: the flesh will turn from translucent to opaque and should flake easily when pressed with a fork.
How do I prevent the salmon from sticking to the pan?
Make sure your pan is hot enough before adding the fish, and use enough fat (butter and oil). Also, avoid the temptation to move the fillets for the first few minutes; they will release from the pan naturally once a crust has formed.
Can I use frozen salmon for this recipe?
Yes, but you must thaw it completely first. Place it in the refrigerator overnight. Before cooking, pat it very dry with paper towels, as any excess moisture will steam the fish instead of searing it.
Pan Fried Salmon
Ingredients
- 4 salmon fillets about 1-inch thick (170g each), 6-ounce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Lemon wedges for serving
- 1 tbsp fresh parsley chopped, for garnish, optional
Instructions
- Pat the salmon fillets completely dry with paper towels. This step is important for getting a good sear.
- Season both sides of the fillets generously with salt and pepper.
- Place a large nonstick or cast-iron skillet over medium-high heat. Add the olive oil and butter.
- Once the butter has melted and looks foamy, carefully place the salmon fillets in the pan, skin-side down (if using skin-on fillets).
- Cook for 4 to 6 minutes, without moving the fish. The salmon will develop a golden-brown crust and should release easily from the pan.
- Flip the fillets and cook for another 3 to 5 minutes on the second side.
- The salmon is cooked when the flesh looks opaque and flakes easily with a fork, or an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
- Remove the salmon from the skillet and let it rest on a plate for 3 minutes before serving.
- Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Notes
