If you’ve ever struggled with salmon that sticks to the pan, turns soggy, or dries out before it’s even on the plate, I’m here to fix that for you. Today I’m going to show you exactly how to make pan-seared salmon that hits the sweet spot every single time—crispy skin on the outside, juicy and tender inside.
This is Salmon 101. We’ll start with how to pick the right fish at the store, because that’s half the battle. Then I’ll walk you through each step of the cooking process—what heat to use, how much oil to add, when to flip (and when to leave it alone). I’ll even explain the little tricks that keep the skin crisp after cooking and ensure the inside stays pink and moist instead of tough and dry.
The beauty of this recipe is that it’s simple. You don’t need a dozen ingredients or fancy equipment—just a pan, some oil, salt, pepper, and good salmon. Follow along, trust the process, and you’ll end up with restaurant-quality fish right in your own kitchen.
Ingredients
- Salmon fillets (preferably farm-raised)
- Salt
- Black pepper
- Neutral cooking oil (enough to coat the pan)
- Lemon wedges (for serving)
Step-by-Step Recipe
First, let’s talk about the salmon itself. At the store, I always go for farm-raised—it has a little more fat than wild-caught, which makes it more forgiving if you happen to overcook it. Check the color; you want a nice rosy pink. If it’s going gray, don’t buy it. Smell it—should be like a light ocean breeze, never fishy. And touch it. If it’s slimy or sticky? Walk away.
Now, onto cooking. Pan goes on medium-high heat, oil in—just enough to coat the bottom, not deep frying. While the oil heats, I season my salmon with salt and black pepper. Then I make sure the skin is bone dry. Dab it with a paper towel because salt pulls moisture out. If the salmon goes in wet, it’s gonna stick and we’ll lose that crisp skin.
Oil shimmering? Little bit of smoke? Perfect. Skin side goes in first—that’s the presentation side. Drop it away from you so the oil splashes out, not back at you. And now… leave it alone. Don’t fuss. Don’t poke. The salmon will tell you when it’s ready to flip.
I use tongs instead of forcing a spatula under. When the salmon lifts easily, that’s your cue. Flip it—bam, crispy, crunchy skin. That’s why you’re gonna love eating it. Lower the heat and let it finish gently on the flesh side. I want it rosy pink in the center, not raw, not dried out. Just a few minutes.
Once done, I take it out and rest it skin-side up on a rack or plate. Don’t flip it onto the skin—you’ll undo all that crispy work and it’ll get soggy.
Now, plating. I’ve got a little salad with lemon juice and olive oil, nothing fancy. Salmon on top, lemon wedge on the side. The skin? Still crispy. Inside? Pink, juicy, flakes perfectly. One taste—seasoning’s spot on, flavor’s great.
That’s it—crispy skin, juicy interior, every time.
Notes & Tips
- Buying salmon: Farm-raised is more forgiving in the pan. Always check color, smell, and texture.
- Crispy skin key: Dry it thoroughly before it goes in. Moisture is the enemy of crispness.
- Tools: Tongs make flipping easier without tearing. Use a fish spatula gently if you prefer.
- Cooking time: Cook most of the way skin-side down; flesh side needs just a few minutes.
- Resting: Always rest skin-side up. That’s how you keep it crunchy.
That’s my pan-seared salmon—crispy on the outside, juicy and pink inside, and full of flavor. Trust the process, don’t fuss with the fish, and you’ll nail it every time.