How To Pan Sear Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Salmon – I’ve got a couple tips for choosing your fish: Species – You can use what you’ve got, but it makes a difference in flavor and texture! My recommendations in order are king salmon (also called chinook — the most expensive), sockeye (brighter red and stronger flavor), coho and pink (two good middle-of-the-road options), and Atlantic (always farmed, but buttery and mild). The USGS salmon guide covers more about the different varieties. Skin – I highly recommend pan searing salmon with skin, which protects the flesh from overcooking, makes flipping easier, and seals in flavor. The crispy skin is delicious, but you can remove it after cooking if you’re not a fan (or just make my poached salmon). Still, my method here will work just fine using fish without skin. Olive Oil – Or avocado oil. Garlic Herb Butter – This includes butter (I use this brand of salted, but you can use unsalted and add a scant 1/4 teaspoon of salt), minced garlic, lemon juice, and fresh herbs (I used dill and parsley, but chives also go well). I don’t recommend dried herbs for this pan seared salmon recipe, but if that’s all you have, use 1 teaspoon of each. Or for something different, use my salmon marinade instead. Sea Salt & Black Pepper
I highly recommend using a meat thermometer to check the internal temperature every 30 seconds or so after flipping: 125 degrees F for medium rare, 130 degrees F for medium (I think this tastes best for moist, flaky fish!), or 140 degrees F for medium well. You can also test by flaking the fish with a fork, but this is less foolproof and it’s easier to overcook this way.
Vegetables – Use the same pan to make sauteed zucchini before or after frying salmon, or roast broccoli or asparagus in the oven before you cook the fish. I also love it with a side of ratatouille. Starches – For something more hearty, try my baked sweet potatoes, Instant Pot baked potatoes, or a simple side of rice. I’ve also got lighter options, like roasted rutabaga, mashed cauliflower, or cauliflower rice. All of these taste amazing with extra lemon butter sauce from the pan drizzled on top! Salad – Pair your fish with my creamy cucumber salad, simple arugula salad (pictured above — I added cherry tomatoes), or if you want a little sweetness, kale salad.
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Tips: Don’t miss my recipe tips above to help you get that golden crust, crispy skin, and moist, flaky inside, as well as prevent your fish from falling apart when flipping. The perfect timing: For tender, flaky results, I highly recommend pan searing salmon to medium doneness (130-135 degrees F). An instant-read thermometer is the best way to know! Store: Keep leftovers in an airtight container in the fridge for up to 3 days. I love using leftover pan seared salmon in creamy salmon salad. Freeze: After cooling, wrap each pan-seared salmon fillet in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat: Sear salmon on the stovetop over medium heat, or wrap in foil and warm in the oven at 300 degrees F. It’s also great chilled or at room temp. I don’t recommend microwaving, as this will dry it out.
