How to Perfectly Sear Salmon

Pan-Seared Salmon Recipe (Crispy Skin, Tender Inside)

Pan-seared salmon is a simple yet deeply satisfying way to enjoy high-quality seafood. While searing the salmon, the skin will turn a golden brown while the flesh will remain soft, flaky, and moist; it's an excellent contrast of different textures. The inherent richness of salmon will only increase through searing, so there will hardly be a need for any complex ingredients or methods. A few elements from your pantry are all you need to create such a delicious dish. Fast enough for a weeknight dinner but elaborate enough for a dinner party or a date night dinner, pan-seared salmon remains a classic dish that's both comforting as well as classy.

Why You’ll Love This Pan-Seared Salmon Recipe

• Crispy skin with tender, flaky salmon

• Ready in under 20 minutes

• Requires few ingredients

• Rich in flavor without thick sauces

• Perfect for both novice and professional chefs

After starting with the best salmon, a basic method is all that you need.

Try This Recipe with Sizzlefish Wild Alaska King Salmon

Sizzlefish Wild Alaska King Salmon is sustainably sourced from the pristine waters of Alaska and troll-caught using individual lures and lines to ensure premium quality and eco-responsibility. Also known as Chinook salmon, this wild-caught variety contains the highest levels of omega-3 fatty acids compared to other types of salmon, along with high-quality protein and essential vitamins and minerals that support overall wellness. Its flavor is truly unmatched, featuring a firm yet silky-smooth texture that sets it apart from other fish. Whether grilled, baked, broiled, or pan-seared, its rich, buttery taste elevates any dish while delivering exceptional health benefits and a gourmet seafood experience.

What to Serve with Pan-Seared Salmon

• Roasted Veggies (Asparagus, Broccolini, Brussels sprouts)

• Lemon rice or Quinoa

• Simple arugula or Green salad

• Mashed potatoes or Cauliflower purée

The flavor of seared salmon combines quite well with a light menu.

Tips for Perfect Pan-Seared Salmon

• Start skin-side down: This protects the flesh, builds crispness

• Don't move it too soon: Let the salmon naturally release from the pan

• Medium-high heat: low won't crisp, high may burn

• Watch doneness: Salmon should flake easily but remain slightly translucent in the center

Answering Your FAQs for Pan-Seared Salmon:

Q: Which are the best oils for cooking salmon?

A: We used olive oil for this specific recipe, but we also recommend using canola oil and avocado oil. If you want to use avocado oil, know that this has a higher smoke point than olive oil.

Q: Should I leave the skin on?

A: We recommend leaving the skin on the fish because it helps to protect the salmon from overcooking and helps with retaining the richness in flavor.

Q: Can I substitute King Salmon with another fish?

A: Absolutely! While the unique taste of King Salmon is hard to match, you could opt for Coho Salmon or Atlantic Salmon as worthy substitutes.

Q: What pan works the best?

A: Cast-iron and stainless steel are ideal, but non-stick works as well.

Substitutions & Variations

• Oil options: avocado oil or grapeseed oil have higher smoke points.

• No butter: Use olive oil for a dairy-free finish.

• Flavor Variations:

              - Garlic + thyme for classic richness

              - Lemon + dill for brightness

              - Paprika or Cajun seasoning for light spice

• Skinless salmon: Still works, but cook gently and reduce searing time.