Pan Seared Salmon Recipe

3.33 from 94 votes

This pan-seared salmon recipe makes a quick weeknight dinner. Make this light meal using three ingredients, and in under 15 minutes!

Prep Time5

Cook Time7

Total Time12

Course: dinner, Lunch

Cuisine: American

Keyword: pan seared salmon

Servings: people

Heat your cast iron skillet over medium heat. Pat salmon dry with paper towel and season both sides with salt and pepper.
When your skillet is near smoking, add in the butter, let it melt for 30 seconds.
Add in the salmon (skin side down). Let the salmon cook without moving. It’s about 5 minutes depending on how thick your salmon fillet is.
Flip, and cook for 2 more minutes. You know when it’s time to flip when the sides of the salmon look about 2/3 opaque and cooked through.
Remove from the pan and set it aside (skin side up). Enjoy!

Make sure the pat dry the salmon before cooking so you get a nice sear.
I recommend wild salmon as it has fewer calories and higher mineral content than farmed salmon.
The skin gets so crispy and is so tasty, so keep the skin on!
To store: Store leftover salmon in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat salmon on the stovetop or microwave.
To freeze: Freeze the salmon in a freezer-safe bag once they have reached room temperature. Freeze for up to 4 months.