Salmon Pan Seared Restaurant Style

Salmon Pan Seared Restaurant Style

Servings: 4

Cook time: 10 Minutes

Prep time: 5 Minutes


  • 2-3 Tlbs / extra-virgin olive oil
  • 1 tsp / kosher salt
  • 1 tsp / coarse or fresh ground black pepper
  • 4 6-ounce / Salmon Fillets 1-1/4 in thick, skin on or skinless works quite well with a one pound piece of salmon


  1. Mix the salt and pepper together. Season the both sides of the salmon with the salt and pepper, pressing to adhere, you’re creating a crust for the fish to sit on, trust me on this.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side down for a timed 4 minutes until golden and crisp. Carefully flip the fillets away from you so as not to splash hot oil, reduce the heat to medium for another timed 4 minutes depending on how thick the filets are and if you like a pink center - it’s OK to snitch a small piece from the thickest part. Transfer to a platter and serve.
  3. The filets are super moist and you’ve seasoned the oil with the salt and pepper