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Pan Seared Salmon

How to Pan Sear Salmon

This is the quickest, easiest, and debatably most delicious method of cooking salmon. With only 3 ingredients (salt, pepper, and salmon), you will be enjoying a tender, juicy, crispy piece of salmon in just 10 minutes!

  • Use a cooking oil with a high smoke point, like canola oil, sunflower oil, or avocado oil. Using an oil with a low smoke point, such as extra virgin olive oil, will cause that oil to burn in the pan & will not allow you to get a proper sear on your salmon.
  • Be sure that you allow your oil to get hot enough. Your salmon should sizzle when placed in the pan.
  • Once the salmon is in the pan, try not to move it. This will allow a beautiful layer of caramelization to form on your salmon. This will also reward a nice sweetness and satisfying crunch on the finished salmon dish. 

[[ recipeID=recipe-9l1b14dla, title=Pan Seared Salmon ]]

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Pan Seared Salmon

Servings: 2


  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins




  • (2) 5-ounce Salmon portions, patted dry of any excess moisture
  • Kosher Salt & fresh cracked black pepper
  • Vegetable Oil


  1. Heat vegetable oil over medium-high heat until shimmering but not smoking.
  2. Season salmon portions with salt and pepper.
  3. Add salmon carefully to the oil. They should sizzle when placed in pan. Try not to move salmon until you’re ready to flip.
  4. Lower heat to medium and cook 4-5 minutes. Flip. Cook another 3-4 minutes, or until fully cooked.
  5. Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
  6. Serve with asparagus, roasted potatoes, and a wedge of lemon.  
  7. Enjoy!