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–+ servings
4 pan seared salmon fillets in cast iron skillet
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Pan Seared Salmon Recipe

This pan seared salmon recipe makes a quick weeknight dinner. Make this healthy meal using three ingredients, and in under 15 minutes!
Course dinner, Lunch
Cuisine American
Keyword Baked Salmon recipe, pan seared salmon, Salmon, seared salmon
Prep Time 5 minutes
Cook Time 7 minutes
0 minutes
Total Time 12 minutes
Servings 4 people
Calories 253kcal
Author Olivia Ribas

Ingredients

  • 4 salmon filets skin, about 6 ounces each
  • Salt and black pepper
  • 2 tbsp butter use ghee for Paleo and Whole30

Instructions

  • Heat your cast iron skillet over medium heat. Pat salmon dry with paper towel and season both sides with salt and pepper.
    close up of raw filet salmon on a white plate
  • When your skillet is near smoking, add in the butter, let it melt for 30 seconds.
    melted butter in a cast iron
  • 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.
    close up of filet salmon in a cast iron skillet
  • 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.
    close up of filet salmon (skin side up) in a cast iron skillet
  • Remove from the pan and set it aside (skin side up). Enjoy!
    salmon on a white plate containing salmon and broccoli

Video

Notes

  • Click HERE to watch the web story. 
  • 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.

Nutrition

Serving: 1/4 | Calories: 253kcal | Protein: 26g | Fat: 16g | Cholesterol: 79mg | Sodium: 199mg | Potassium: 2mg