Simple Pan Seared Salmon

This simple Pan Seared Salmon comes together with just a few ingredients and cooks in 10 minutes or less! Pair it with roasted potatoes or rice and veggies for a complete meal. 

Why You’ll Love This Pan Seared Salmon

• It’s easy – all you have to do is season the salmon and sear it in a pan. It’s virtually failproof! 
• A quick cooking time makes this recipe fast – with just 10 minutes of actual cooking time, there’s no need to spend hours in the kitchen. You’ll be in and out of the kitchen in no time! 
• It pairs well with a variety of sides – with simple seasonings, there’s not much this salmon recipe doesn’t pair well with. 

Ingredients

Salmon: you’ll need four 6-ounce pieces of center-cut salmon for this recipe. Make sure the skin is off! 

Avocado Oil: I like to use avocado oil for this recipe, but olive oil also works well. 

Fresh Lemon Wedges: this adds a delicious brightness to the fish. 

Helpful Kitchen Tools

• Paper Towels
• Large Pan 
• Measuring Spoons
• Citrus Juicer

How to Pan Sear Salmon

Step One: Pat the salmon dry with a paper towel, and season it liberally with salt and pepper. 

Step Two: Heat a large pan over medium-high heat. Once hot, add the oil. 

Step Three: Cook the salmon for 4 to 5 minutes per side until it’s golden brown and crisp and the internal temperature reaches 145 degrees Fahrenheit. 

Step Four: Remove the salmon from the pan, and finish with a squeeze of lemon juice. 

How Do I Know When Salmon Is Done?

The easiest way to know when your pan seared salmon is done is by using an instant-read thermometer. Salmon is considered well done when the internal temperature of the thickest part reaches 145 degrees Fahrenheit. 

However, if you like your salmon more medium-rare, cook it to a temperature between 125 and 130 degrees Fahrenheit. Or, if you prefer your salmon medium (my personal preference!), shoot for a range between 135 and 140 degrees Fahrenheit. 

Alternatively, if you don’t have an instant-read thermometer, you can press down on the top of the salmon filet with your finger or a fork. If the salmon easily flakes or separates, you know it’s done! 

How to Serve

I love to serve this pan seared salmon with smashed potatoes or cilantro lime rice and steamed veggies, but feel free to mix and match your favorite sides. For example, more great pairings include:  

• Sheet Pan Harvest Roasted Vegetables
• Brown Butter Maple Roasted Carrots
• Creamy Slow Cooker Garlic Mashed Potatoes
• Roasted Butternut Squash
• Creamy Cucumber Salad
• Black Bean and Corn Salad

How to Store and Reheat

Store leftover salmon in an airtight container in the fridge for up to 2 to 3 days. 

Reheat in the microwave, a hot skillet with a bit of oil, or on a baking sheet in the oven at 275 degrees just until warmed through.

Frequently Asked Questions

Do you pan sear salmon skin up or down first?

For this recipe, we remove the skin for perfectly flakey fish. However, if you are leaving the skin on, I recommend searing salmon skin-side-down and flipping it over after it has turned pink about ⅔ of the way up the sides. 

Can you eat salmon skin? 

Yes, salmon skin is completely safe to eat and also happens to be delicious. I love keeping the skin on the salmon to get perfectly crispy skin.

How long does it take to pan sear salmon? 

It will depend on the size and thickness of your salmon. However, I find that 8 to 10 minutes is usually all you need. 

More Delicious Salmon Recipes

• Honey Mustard Salmon
• Salmon Burrito Bowls
• Salmon Tacos
• Honey Sriracha Salmon
• Maple Glazed Salmon
• Crispy Pan Seared Salmon with Avocado Salsa

Get all of the best healthy salmon recipes, here!

I hope you give this Simple Pan Seared Salmon a try! It’s an easy protein to make that comes together fast. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA