Pan Seared Salmon

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Perfectly golden and crispy on the outside but flaky on the inside, this Pan Seared Salmon recipe comes together so quickly and easily. Ready in under 25 minutes, this salmon recipe is perfect for a busy weeknight.

Don’t be intimidated by the idea of cooking salmon. This pan seared salmon recipe only takes a few minutes to come together, and there’s nothing difficult about it. It’s one of my favorite ways to cook salmon as it’s so quick and easy.

Close up of pan seared salmon over rice with avocado corn salsa and sour cream.

Why You’ll Love This Easy Salmon Recipe

The salmon only takes a couple of minutes to cook. I’m serious. Set a timer if you don’t believe me! It’s easy to overcook salmon which is why it only takes a few minutes to pan sear salmon.
The best thing about this salmon recipe is that it only takes a few simple ingredients to make. Season it with some pantry staples, and onto the pan it goes. The simple combination of salt, pepper, and paprika tastes amazing and also lets the salmon’s natural buttery-rich flavor shine through.
This salmon is versatile. You can enjoy it over a salad, over rice, stuffed in a wrap or burrito, the options are endless!

Ingredients You’ll Need

Ingredients needed to make pan seared salmon.

salmon — I have two pieces of salmon for this recipe, but you can easily double or triple the recipe. I keep the skin on the salmon as it gets deliciously crispy and makes it easier to flip the salmon. The skin also helps protect the salmon from overcooking as it sears. One serving of salmon is around 3 to 4 ounces.
seasoning — I season the salmon with salt, pepper, and paprika. You can use smoked paprika or sweet paprika, depending on how you’d prefer the salmon to taste.
butter & oil — the butter adds flavor to the salmon, and the oil helps keep the butter from burning. You can use any neutral oil. I use olive oil.

How to Make Pan Seared Salmon

Set of two photos showing fillets pat dry with a paper towel and seasoned.

Using a paper towel, pat dry the salmon fillets. Removing the moisture will help the seasoning stick to the salmon and give the salmon a better sear. Make sure to pat dry all the sides.
Generously season the salmon with salt, pepper, and paprika.

Set of two photos showing two pieces of fillets seasoned and butter melted with oil in the cast-iron skillet.

Make sure you season the salmon on every side of the salmon, including the skin.
Heat a cast-iron skillet over medium heat with the butter and oil. Let the butter melt and wait for the skillet to get hot. The butter should foam up a bit.

Set of two photos showing salmon seared in a cast-iron skillet.

Add the salmon to the skillet, skin side down. Sear for 5 minutes.
Using tongs or a fish spatula, flip the salmon and cook them for 2 minutes per side for a total of 6 minutes.
Immediately remove the salmon from the skillet and let rest for a couple of minutes before serving.

Close up of two pieces of pan seared salmon.

Recipe Tips and Notes

The pan needs to be hot before you add the salmon to it, so it sears nicely.
Depending on the thickness of your salmon and size of your skillet, you can add up to 4 servings of salmon. Just make sure they’re not packed tightly into the skillet to avoid them steaming.
For a brighter hint of flavor, you can squeeze a lemon on top of the salmon before serving.
If you have a larger or thicker piece of salmon, you’ll have to increase your cooking time according.
If you do not have a cast-iron skillet, you can use any other skillet. I just love the sear you get with a cast-iron.

Overhead view of a plate of cilantro lime brown rice, avocado corn salsa, sour cream, lime wedge, and pan seared salmon.

Make Ahead Tips

Meal prep: once cooled, refrigerate salmon in an airtight container for up to 3 days in the fridge.
Freezer: while you can freeze cooked salmon in an airtight container for up to 3 months, the texture of the salmon may change. I recommend making salmon fresh when needed.

Overhead view of an oval dish with two pan seared salmon fillets.

How do I know if the salmon is done?

The salmon’s internal temperature should reach 145ºF (62°C). Use a meat thermometer to check. If you do not have one, you can use a fork and flake the salmon to check. The salmon should flake easily.

How do I reheat salmon?

You can enjoy the salmon straight from the fridge or gently reheat the salmon on the stovetop on medium-low heat until warm.

Can I use frozen salmon?

I highly recommend that you thaw the salmon before searing them. This ensures they cook evenly.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

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Serving Suggestions

Here are some ideas of what to serve with your pan seared salmon: