Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.
- 1 pound salmon fillets, skin on (wild caught if possible)
- 3/4 teaspoon kosher salt, plus more for brining
- Fresh ground black pepper
- 1 tablespoon butter (or olive oil for dairy free)
- 2 tablespoons olive oil, plus one drizzle
- 1 tablespoon lemon juice, plus a few lemon wedges
- Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning
- Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
- Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use 1/2 kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
- Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about 1/2 way to center of thick part of salmon.
- Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat. Spritz with juice from a few lemon wedges and serve.
*Brining is optional: it’s most important for lower quality salmon. Either way, you’ll need to bring your salmon to room temperature before cooking, so it’s just as easy to do the brining step (it helps with seasoning and moistness).
- Category: Main Dish
- Method: Seared
- Cuisine: Seafood
- Diet: Gluten Free
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