Make pan-seared salmon the easy way with this recipe! If you’re after that restaurant-quality crispy skin, learning how to cook salmon in a pan like a pro 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 trick is to get the pan nice and hot, place the salmon skin side down, and then leave it alone. The skin will crisp up beautifully and release easily from the pan once cooked through. As a bonus, the skin protects the fish from the high heat so the flesh gently cooks to buttery-tender perfection.
Beyond this easy (I promise!) technique, I dial up the flavor of my pan seared salmon with savory Mediterranean spices like dried oregano, paprika, and garlic powder. Fresh lemon and arugula lift the flavor, making for 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!
Table of Contents
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! and source the best quality oils from our shop.
- Lemon and fish go together like peanut butter and jelly. 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.
Ingredient Spotlight
Paprika causes endless confusion for such a common household spice. Should you use sweet, smoked, or just plain or “paprika”? Are they interchangeable at the end of the day? While every type of paprika is made from ground red peppers, the variety of peppers and process is slightly different.
Standard paprika, also labeled “sweet paprika,” is rather subtle. It adds color and aroma more than anything, with a very mild heat you’d hardly notice. Hot paprika is similar but made from hotter peppers so it packs a relatively bigger punch, though I’d still describe it as mild spice-wise. Smoked paprika is, well, smoky, and quite dominant so it’s not ideal for swapping with the sweet version.
Even though paprika is not as in-your-face bold as dried chili flakes, it adds an incredible nuance to dishes, enhancing their flavor while asking for little of the spotlight.
- THE BIG PICTURE: If a recipe calls for paprika, assume it’s sweet paprika or simply “paprika.” Each version has its own flavor profile so swapping one for another will significantly impact the flavor of your dish. It’s best to use what is called for in the recipe.
- TRY IT: Find smoked Spanish paprika, sweet paprika, and more at our spice shop.
- BEST SUBSTITUTE: People often say cayenne pepper, but keep in mind that cayenne is quite a bit spicier than smoked or sweet paprika. I prefer to substitute something like Aleppo pepper or Urfa Biber for their milder flavor profiles. Should you use cayenne reduce the amount called for in the recipe by 2/3.
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. 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.
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 or roasted broccoli, so I like to throw on a grain for some heft and added nutrition.
Citrus and crispy skin salmon are such a great match, so I often go for Greek Lemon Rice, but even simple Basmati Rice is always comforting and delicious. If you love spice, serve with Zhoug (Spicy Cilantro Sauce) for drizzling.
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Pan Seared Salmon
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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I just tried the recipe and it was absolutely delicious. Even without the scan, the seasoning is wonderful.
So happy to hear that, Jefferey!