If you’re after that restaurant-level crispy skin, try this pan seared salmon recipe. This easy guide will elevate your weeknight dinner routine for life!
You can make delicious pan-seared salmon with shatteringly crispy skin in just about 15 minutes! The key is a hot pan and patience—place the salmon skin-side down and resist the urge to move it. The skin will crisp up beautifully and release on its own when ready, while protecting the fish so it cooks gently to buttery perfection.
This easy (I promise!) technique is a great salmon recipe to add to yout rotation, along with baked salmon and poached salmon. I dial up the flavor with savory Mediterranean spices, fresh lemon, and peppery arugula. It’s a light, healthy, and satisfying meal that’s fancy enough for date night but quick enough for a busy Wednesday. I love this easy salmon recipe and I know you’ll love it too!
Ingredients for Pan Seared Salmon
You only need fish, oil, and salt to cook salmon in a pan, but an easy dry rub brings incredible depth with just a minute or so of extra time. Here are the ingredients:
- Salmon filets: Look for skin-on salmon filets about 4-ounces each, or slice a large piece into four equal portions.
- Seasoning: Dried oregano, garlic powder, and paprika give the fish an aromatic, deeply savory quality. Salt and pepper enhance the flavor.
- Extra virgin olive oil prevents the salmon from sticking to the pan. Many are nervous about cooking with olive oil over high heat, but it’s a very stable oil as long as you use an extra virgin variety.
- LEARN MORE: Cooking With Olive Oil: Everything You Need To Know!
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- Lemon: A simple hit of lemon juice is an essential seasoning, lifting the savory flavor. I wouldn’t go without it, but lime juice can work well too.
- Baby arugula adds a fresh peppery flavor, but is optional.
How to Cook Salmon in a Pan
Though it seems fancy, the trick to pan searing salmon is to do less. As tempting as it is to move the salmon, this causes the skin to rip. Simply step back and let the salmon do its thing and I promise it will release from the pan!
- Season the salmon. In small bowl, mix together 1 1/2 tablespoons oregano, 1 tablespoon garlic powder, and 3/4 teaspoon paprika. Use paper towels to pat the fish very dry on all sides and sprinkle all over with salt and black pepper, then rub the spices all over the flesh side of the fish.
- Preheat the pan and oil. Heat a large cast iron skillet over medium-high. When the skillet is hot, add enough oil to coat the bottom (about 2 tablespoons) and wait for the oil to shimmer but not smoke.
- Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling. Add the remaining salmon filets, one at a time, pressing each with the spatula for 10 seconds.
- Don’t disturb the salmon. Cook until the skin is golden and crispy, about 4 minutes. If the skin is sticking to the pan, allow the fish to cook a little longer. This, in essence, is how to cook salmon in a pan. Easy!
- Flip until cooked through, about 15 seconds. Transfer the seared salmon to a large rimmed plate. Immediately zest on one of the lemons over the top of the fish, slice the lemon in half, and squeeze the juice over the fillets.
- Make arugula salad (optional) and serve. In a medium bowl, add the baby arugula, a pinch of salt, the juice of 1/2 of the remaining lemon, and a drizzle of extra virgin olive oil. Toss to combine. Serve the crispy skin salmon with arugula and lemon wedges on the side.
Do You Eat Salmon Skin?
YES! When it is delicious and crispy, you can definitely eat that skin. Most people don’t think you can or don’t want to because many cooking methods can leave skin soggy. But you will get none of that here! Crispy skin salmon is like eating the golden skin of a whole roast chicken. So delicious!
What to Serve with Pan Seared Salmon
You have the fresh element covered with the simple arugula salad, so I like to throw on a grain for some heft and added nutrition. Here are some ways to build around the crispy pan seared salmon:
- Grain: I often go for Greek Lemon Rice, but even simple Basmati Rice is always comforting and delicious.
- Vegetables: Sweet honey-roasted Delicata squash is a great match to the savory salmon.
- Sauce: If you love spice, serve with Zhoug (Spicy Cilantro Sauce) for drizzling.
- Leftovers? Use them to make my crispy salmon rice bowl!
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Ingredients
- 1 1/2 tablespoon dried oregano
- 1 tablespoon garlic powder
- 3/4 teaspoon paprika
- 4 (4 ounce) skin-on salmon filets (about 1 pound salmon, or a large piece sliced into 4 filets)
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 2 lemons
- 5 ounces baby arugula for serving (optional)
Instructions
- Season the salmon. In small bowl, mix together the oregano, garlic powder and paprika. Use paper towels to pat the fish very dry on all sides and sprinkle all over with salt and black pepper, then rub the spices all over the flesh side of the fish.
- Preheat the pan and oil. Heat a large cast iron skillet over medium-high. When the skillet is hot, add enough oil to coat the bottom (about 2 tablespoons) and wait for the oil to shimmer but not smoke.
- Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling up. Add the remaining salmon filets, one at a time, pressing each with the spatula for 10 seconds.
- Don’t disturb the salmon. Cook until the skin is golden and crispy, about 4 minutes. If skin resists lifting (or if it’s sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily, which should take no more than 6 minutes in total.
- Flip until cooked through, about 15 seconds. Transfer the seared salmon to a large rimmed plate. Immediately zest on one of the lemons, slice it in half, and squeeze the juice all over.
- Make arugula salad. In a medium bowl, add the baby arugula, a pinch of salt, the juice of 1/2 of the remaining lemon, and a drizzle of extra virgin olive oil. Toss to combine.
- Serve. Serve the crispy skin salmon with arugula and lemon wedges on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and paprika used in this recipe.
- Salmon is ready when it flakes easily with a fork at the thickest part. If you’re using a thermometer:
- Rare: 110°F (43°C)
- Medium-rare: 120°F (49°C)
- Medium: 130°F (54°C)
Nutrition
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My salmon skin would never get crispy until I tried your recipe and tips! The flavors of this salmon are marvelous, too!! Can’t wait to serve it to my family again!!!
This salmon is so perfectly simple and delicious! Fabulous!
AWesome!
Such an amazing salmon recipe! This was really good!
Healthy and easy are my main go too when it comes to cooking for my family! This recipe covers both!! So delicious and everyone loves it too!
This is one of my husband’s favorites! I need to make it again soon!
TheMediterraneanDish is hands down the best cooking blog anywhere, I have served many friends and family delicious dishes from this very website. As well as this I am grateful to have found http://bit.ly/TheMediterraneanchef which includes recipes even my 6 year old enjoys. I hope all of you find inspiration for cooking and enjoy every single bite!!
That is so sweet, Finn! Thank you! You made my day :).
Suzy, another one, hit outta the park! I used your cooking method for a 1 pound boneless fillet in a 12″ cast iron pan. It was PERFECT! In another pan, I fried up a couple of strips of bacon; in the bacon fat I sauteed a small onion and several cloves of chopped garlic. Along with fresh chopped parsley, I crumbled the bacon back into the onion/garlic mixture and used it to top the lovely salmon fillet: it was a showstopper when brought to the table!!! I’m going to use your method with trout, next! 🙂
PS Any suggestions for preparing *whole* fish? Locally, I fish for small panfish: perch, bluegill, and our high schoolers raise tilapia.
This recipe is healthy, and easy to cook Thankyou.
Wonderful, Mariana! Thank you for sharing
Super Good!
Yay!
What type of seasoned salt do you recommend?
I don’t have a specific recommendation other than all-natural, quality salt (non GMO)
This dish was delicious and so easy to make! Thank you for the great recipe.
Awesome, Jovita! Thank you for giving it a try!
Is the skin removed before searing the skin? Sorry, the webpage keeps blanking out.
Hi Monica, so sorry I just saw this comment. This is skinless, but works with skin-on salmon as well. Just start with skin-side down. Thank you!
Suzy,
Success at last, my wife loved this dish and wants me to make it again. Her only complaint was that there wasn’t enough of the spinach/arugala combination on the bottom of dish. I explained I had ran out and only had a little bit.
I didn’t have the required amount so I substituted some cilantro. but next time I will make sure I have all the Spinach/arugala and will enjoy this dish again. I’m on a roll, lets see if I can make it two in a roll. I am going to be making the shrimp Couss/couss in the next couple of days and I am thinking of modifying it by making shrimp with chorizio and other ingredients but thinking I will make in coconut milk and add to a nice bed of Basmati Rice, what do you think?
Cheers,
Peter
Peter, that is wonderful! I am glad you and your wife enjoyed this recipe! Keep up the cookin! I think you have some great ideas for the couscous recipe…enjoy!
I’ve been following this blog for a while now. The recipes have always been so good. Decided to give this one a shot and it was pretty good. I love the infusion of spinach and arugula with orange juice. I also added a squeeze of lemon which helped accentuate the taste a little. Overall, it was such a good meal! Had it with brown rice! OMG! I feel healthy! Thank you!
Courtney, thanks so much for stopping in! So glad you liked this salmon recipe; love that you added lemon for extra zing. Hope to hear from you again!
great quick, easy and healthy recipe
EXACTLY! Thanks bunches, Nadia!
Suzy, gorgeous!!! I love salmon a million different ways…But seared in a nice cast iron pan is one of my faves! Love the arugula too! Have a great weekend honey~
There is really no going wrong with Salmon, but this is a new favorite over here too. Thanks for the support, friend!