Restaurant Style Pan Seared Salmon

Whip up this easy and restaurant style pan seared salmon. A crispy seared salmon that is seasoned to and pan seared nicely. A pan fried salmon that is restaurant approved dinner on the table in under 15 minutes!

Simple ingredients are the key to a great salmon dish. We love the simplicity of this blackened salmon recipe, and you can always change up the seasoning to fit your liking. Pair your salmon with this roasted cauliflower or a side of rice.

The technique to making pan fried salmon with skin or skinless is simple. We will walk you through how to make dinner a breeze. This is the best way to cook salmon in our books!

Want even more salmon recipes? Try our bacon wrapped salmon or learn to cook salmon in the Instant Pot. Or if you own an air fryer, try our air fried salmon.

This Pan Seared Salmon Is…

• On the table in Under 15 Minutes
• Made with 4 Ingredients
• Restaurant Quality
• Nutrient Rich

Salmon Fillets – You will want to purchase salmon fillets. Fresh or frozen work. If frozen just thaw completely before cooking.

Oil – So we used a vegetable oil but you can use any oil you like cooking with.

Creole Seasoning – So we used a creole seasoning but you are welcome to use any flavor of seasoning you want.

Lime – The acidic in the lime transforms the salmon and brings out tons of flavor!

Helpful Tools

Cast Iron Skillets are wonderful for making pan seared salmon fillets. Heating on high heat provides an even heat to where you get a nice sear on your salmon!

Another great tool is a salmon spatula. This spatula is great for getting under the salmon and flipping it gently. It is flexible and long which helps make flipping your fish easier. It can be used for so many other items in your menu plan as well.

Variations

• Instead of making homemade spice blend for salmon, you can buy a blackened seasoning.
• Cook as many or little of salmon steaks as you want.
• You can control how much of little of seasoning you add to fillets.
• Add in some lime zest at the end to add more zesty lime flavor.
• Swap the lime with lemon if you would prefer.

Skin On Or Off

Skin can be on or off when you sear the salmon. You will find that having skin on one side will help insulate the salmon and prevent it from overcooking and falling apart.

But, if you have salmon that is skinless you are more than welcome to use skinless salmon as well. It just could break apart if sticks a bit in the pan.

How to Make

Full directions for this recipe are in the printable recipe card. This is a visual walk through on how to make salmon.

Step One: Start by adding all the seasonings into a small bowl. Mix well to incorporate.

Step Two: Next you will lightly oil the fish and take remaining oil and place in a skillet on the stove.

Step Three: Heat the oil in the cast iron skillet. Then while the pan is heating up season both sides of your salmon liberally.

Step Four: Cook one side 4-5 minutes or until is darkened.

Step Five: Next you will flip once salmon reads 145 degrees internally with a meat thermometers

Once the salmon is done, remove the aw a skillet and serve.

What to Serve With Pan Fried Salmon

• Cilantro Lime Rice
• Chickpea Salad
• Vegetable Salad
• Air Fried Brussels Sprouts
• Lemon Herb Couscous

Storing Leftovers

If you don’t eat all the salmon right away you can store in the fridge for up to 3 days. We find salmon is best eaten freshly made.

You can use leftover salmon to top a salad or warm up for a meal prep lunch paired with rice, veggies, etc.

Practical notes

Can you eat the skin on salmon?

You can eat the skin on salmon if you would like. Once the salmon is cooked it will become pretty chewy, but if you want to gain more nutrients and have less waste go ahead. Otherwise, you can discard once cooked.

Do you add the salmon to the pan before it is hot?

Don’t place your fillets of salmon in the pan until it is nice and hot. You want to create a nice sear and crust on the fish. If you let it heat slowly with the pan heating it can overcook the salmon and not have a nice crust to the fish.

How do you know when pan seared salmon is done?

Salmon is done when you go to pinch the fillet and it has flakes that separate. The fish flakes once it is fully cooked.

How long to pan fry salmon?

Depending on the thickness of your salmon will depend on how long to cook. For our 3-4 ounce fillets we cooked them in a hot skillet for 3-4 minutes per side. You want the internal temperature to reach 145 degrees.

How to season salmon?

Salmon needs to be patted dry with a paper towel. Then you will season as directed to the recipe.

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Ingredients

Makes 4 -6 servings

• 4 Salmon Filets, 3-4 ounces each
• 2 Tablespoons Oil
• 1 Tablespoon Cajun Seasoning
• Lime Juice, as desired

Equipment

• Zulay 12.4” Fish Spatula Stainless Steel
• Cast Iron Skillet

Method

1. Start by adding oil into your cast iron skillet. Turn the temperature to medium-high and let the oil get nice and hot.
2. Brush the salmon with a little oil, and then season with your Cajun seasoning, or blackened seasoning if you prefer.
3. Place the salmon in the hot skillet and sear the salmon for 3-4 minutes, then carefully flip and repeat. Cook until the salmon is 145 degrees internally.
4. Remove the salmon from the skillet and then add the lime juice on top of the fish if you desire and serve with your favorite sides.

Kitchen notes

Air Fryer Directions

1. Preheat the air fryer to 400 degrees.
2. Add a light coating of oil to salmon and season the same.
3. Place in preheated Air Fryer cook for 4 minutes, flip and cook an additional 3-4 minutes or until it reaches 145 degrees.

Salmon

– You can leave the skin on or off, it is up to you. Leaving the skin on helps to prevent overcooking and helps the salmon to not fall apart. Seasoning – Feel free to use any seasoning you want on this pan-seared salmon. We love the Creole seasoning but you can use a blackening mix, lemon pepper, etc. Cook Time – Depending on the thickness of your salmon the cook time will vary. You want the internal temperature to reach 145 degrees.