This easy pan-seared salmon with skin is foolproof and makes perfectly cooked salmon! Plus, it’s super quick to make for lunch or a weeknight dinner.
I’ve have struggled for years to cook salmon well. I don’t love it baked; I mean, it’s fine, but I liked the crisp crust of seared salmon. But in the past if I seared it, I always felt like I burned it or that I undercooked it. But I’ve finally found a way I can’t mess up! The combo of searing the salmon in a pan and then finishing it in the oven has produced a perfectly cooked salmon for me, over and over. Tommy told me this week that the salmon was “amazing.”
Pan-Seared Salmon with Skin
- 1 filet salmon, skin on (thawed if purchased frozen)
- 1-2 tablespoons olive oil
- Freshly ground black better
- I especially like pre-mixed fancy salt with herbs since it gives it more flavor but doesn’t require more of my time.
- Preheat oven to 425*.
- Season salmon with salt and freshly ground black pepper. Be liberal! You can also sprinkle a little sugar on top to help it caramelize.
- Heat an oven-safe skillet over medium-high. Add olive oil and once it’s warm (easily swirls in the pan), place your salmon face down (skin-side up) in the pan. Cook for 3-5 minutes until well seared. Carefully flip and cook for 2 more minutes.
- Move the salmon — in the skillet you cooked it in! — into the pre-heated oven (skin side still down). Cook for 5-7 minutes, until internal temperature reaches 145*.
- If desired, carefully remove the skin from the salmon before serving. It should peel off very easily if you lift an edge with a knife.
- Sometimes I turn on my broiler to help it preheat faster if I’m making this at lunch – maybe it’s in my head but I think it works!
- If your salmon isn’t thawed, you can microwave it for 30 seconds to defrost it! Not as ideal as letting it thaw in the fridge, but I do it all the time. 🙂
- You can cook the fish to a lower internal temperature if you like it a little more rare, like I do. I usually take it out around 130*. I LOVE this thermometer for cooking fish (and all meat).
- You can easily double or quadruple this depending on how many people you’re serving.
- If you don’t have a pepper grinder, GET ONE. Freshly ground pepper is a game changer compared to pre-ground pepper. It will last you forever if you get a nice one and you just refill it with peppercorns as needed.
Below is the salad I served it with if I’m having it for lunch. If I’m serving it with dinner, I usually serve it with baked sweet potatoes (baked using this method) and roasted broccoli.
- 2 cups mixed greens
- 1 carrot, peeled and then cut into thin strips using your peeler
- 1/4 avocado
- 1 small apple, chopped
- 2 tablespoons dried cherries, chopped (or any dried fruit)
- 2 T almond slices, toasted in a dry skillet over medium heat (watch carefully so it doesn’t burn!)
- Whatever dressing you like! I served with the tahini-miso dressing from this cookbook, but this combo is one of my favorite too:
- 1 T olive oil, 1 T oregano vinegar, 1/2 teaspoon maple syrup, salt/pepper
Enjoy! Let me know if you try this!
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