How to Pan-Sear Salmon Recipe

How to Pan-Sear Salmon

Serves 4

Properly pan-seared, wild, Pacific salmon allows you to enjoy moist fish AND crispy salmon skin. The skin is not only edible, but full of nutrients and omega-3! Ask your fishmonger to remove the pin bones and scale it for you. Removing the scales helps to ensure skin that is extra crispy.


  • 4 king or sockeye salmon center-cut fillets (about 6 ounces each), pin bones and scales removed
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 tablespoons vegetable oil


  1. Pat fish dry with paper towels. Season liberally with salt and pepper on both sides.
  2. Heat a well-seasoned skillet or nonstick pan over medium high heat. Once pan is hot, add oil.
  3. Place salmon in pan, skin side down. Apply pressure to fillets, helping skin make full contact with pan. Cook 3 to 5 minutes or until skin is crisp and golden.
  4. Flip fish over. Turn off stove and allow residual heat to cook second side, about 2 to 3 minutes more.


Amount Per Serving (based on 4 servings)
Calories: 350
Fat: 23 g
Saturated Fat: 3.5 g
Cholesterol: 105 mg
Sodium: 80 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Protein: 34 g
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