Name: Easy Pan Seared Salmon Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 pound salmon, cut into 4 pieces; Salt & pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter

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Introduction

Pan seared salmon is a simple, flavorful dish that cooks quickly and highlights the natural richness of the fish. Perfect for a weeknight dinner, this recipe yields crispy skin and tender, juicy salmon with minimal effort.

The image shows three pieces of cooked salmon laid out side by side on a black plate, each piece with a crispy golden-brown top sprinkled with green herbs. Around the salmon pieces are several lemon wedges with bright yellow skin and white inner flesh. Small sprigs of fresh green dill are placed between the lemon slices and salmon, adding a touch of color and texture. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon (cut into 4 pieces)
Salt & pepper (to taste)
1 tablespoon olive oil
1 tablespoon butter

Instructions

Step 1: Take the salmon out of the fridge 15-20 minutes before cooking to bring it to room temperature. Cut the salmon into 4 equal pieces and pat each piece dry with a paper towel. Season generously with salt and pepper on all sides.
Step 2: Add the olive oil and butter to a skillet over medium-high heat. Allow the skillet to heat up for a few minutes until the butter is melted and the oil is shimmering.
Step 3: Place the salmon pieces skin-side down in the hot skillet. Cook for 5 minutes without moving to allow the skin to crisp up. Reduce the heat to medium, flip the salmon, and cook for another 2-4 minutes until cooked through. Cooking time will vary depending on the thickness of the salmon—typically longer if thicker than 1 inch and less if thinner.
Step 4: Remove the salmon from the skillet and serve immediately. A squeeze of fresh lemon juice over the top brightens the flavors. If you prefer not to eat the skin, it can be easily peeled off after cooking while still warm and crispy.

Tips & Variations

For extra flavor, marinate the salmon briefly in lemon juice, garlic, or herbs before cooking.
If you want a smokier taste, try finishing the salmon under a broiler for 1-2 minutes after pan searing.
Use a non-stick or well-seasoned cast iron skillet to prevent the skin from sticking.
Serve with sautéed vegetables or a fresh salad for a complete meal.

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying it out. Salmon is best enjoyed fresh but can also be flaked into salads or pastas after storage.

How to Serve

Four pieces of cooked salmon fillets are shown in a close-up image, all lined up next to each other in a black pan. Each fillet has a golden brown, slightly crispy skin on top with visible grill marks and is sprinkled with small green herbs. The salmon's flesh is a bright orange-pink color with a moist and tender texture. There are small pools of cooking oil or melted butter around the fillets, giving a shiny look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely in the refrigerator overnight and pat it dry before cooking to ensure even searing and good texture.

How do I know when the salmon is fully cooked?

The salmon should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). Keep in mind the salmon will continue to cook a bit after removing it from the heat.