Pan Seared Salmon used to scare the pants off of me. Surely only a restaurant with its special equipment and professional staff could pull off that crispy outside and flaky inside I adored. Show
Pin this recipe on Pinterest to save for later Pin It!Hence my surprise when an old roommate (who in our past life could barely microwave her way out of a popcorn bag) invited me over for dinner and served pan fried salmon. I lifted my fork, steadied my face to disguise any negative reaction, took a bite, and oh my goodness what is this delicious fish? As with many dishes that intimated me in the past—namely anything stuffed (Stuffed Salmon, Stuffed Chicken Breast, Stuffed Pork Tenderloin, Stuffed Pork Chops), grilled (Grilled Salmon in Foil), or involving proteins I *thought* were fancy (Red Wine Braised Short Ribs)—pan seared salmon is shockingly straightforward to make and the results are superb. My friend (who to her credit had clearly upped her kitchen game since we lived together) walked me through how to sear salmon, and it’s been one of my favorite quick and easy meals to cook for weeknight dinner—and to impress guests of my own.
How to Make The Best Pan Seared SalmonMaking pan fried salmon that you can proudly declare better than a restaurant comes down to a few rules. Use the Right Equipment
Use Salmon WITH the Skin On
Let the Salmon Come to Room Temperature
Pat It Dry
Season the Fish Immediately Before Cooking
TIP!This Salmon Seasoning combination is my favorite for seared salmon! Wait to Add the Salmon Until the Pan is HOT
TIP!Lower the salmon down into the pan AWAY from you. This will keep the oil from splattering on you. Sear the Flesh Side First
Add a Bit of Butter
Don’t Touch!
The Ingredients
A Note on Serving SizeThis pan-seared salmon filet is easy to make for two or four. If you’d like to serve a larger crowd, I recommend cooking a full side of salmon. Try this Baked Salmon in Foil for an easy technique.
The Directions
Wine PairingPair this pan seared salmon with Chardonnay, Pinot Gris, Rosé, or Pinot Noir. Storage Tips
Leftover IdeasFlake leftover salmon into scrambled eggs for a protein-packed breakfast (it would be scrumptious on this Scrambled Egg Toast with Roasted Asparagus) or gussy up a slice of avocado toast. What to Serve with Pan Seared Salmon
Recommended Tools to Make this Recipe
The Best Cast Iron SkilletCast iron skillets are wonderful for recipes that require high heat. They can also transfer seamlessly from stovetop to oven. Get on AMazon Did you make this recipe?Let me know what you thought! Leave a rating below in the comments and let me know how you liked the recipe. Leave a Rating Let’s all make pan seared salmon for dinner tonight! It’s easy and has the power to improve any evening. Promise! Frequently Asked QuestionsHow Can I Make Dairy-Free Pan Seared Salmon? If you need to make this pan seared salmon recipe without dairy, you can omit the butter. Use an additional tablespoon of oil instead. What Sauce Can I Use on this Pan Seared Salmon? While these pan seared salmon fillets are delicious on their own, you can add a sauce or salsa for extra flavor. Try a garlic butter sauce, the avocado salsa from this Whole30 Salmon, or the teriyaki sauce from this Teriyaki Chicken Stir Fry. Can I Use a Different Type of Fish in this Recipe? Good substitutes for salmon are another firm, meaty fish, such as halibut, cod, or hake. Note that you may need to adjust the cooking times. ReviewSave to FavoritesPrint Pan Seared Salmon5 from 23 votes How to make easy, perfect pan seared salmon at home, just like restaurant-style pan fried salmon. Crispy outside, tender and flaky inside. Prep: 10 mins Cook: 10 mins Total: 25 mins Servings: 4 servings ReviewSave to FavoritesPrint Ingredients 1x2x3x
Instructions
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