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Restaurant-Style Pan Seared Salmon

This pan seared salmon is easy to make and elegant to serve. Golden-crisp on top and just barely cooked in the center. It is one of my go-to recipes when I have hit the kitchen running. Only takes 15 minutes start to finish.

It is the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe and it is easy to master at home.

Prep Time

        Prep time: 5 minutes
        Cook time: 10 minutes
        Yield: Serves 4


    •    1/2 tsp kosher salt
    •    4 (6 ounces) salmon fillets
    •    1 tbsp extra virgin olive oil
    •    freshly ground black pepper


  1. What you will need to make pan seared salmon: The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.

  2. Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt.

  3. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.

  4. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

  5. Transfer to a platter and serve. Enjoy!

This great family recipe is thanks to Once Upon A Chef at


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