Perfect Every Time
How to Cook Salmon (Crispy-Skin Pan-Seared, 10 Minutes)
The secret to restaurant-quality salmon skin is a hot dry pan and patience. Do not move the fish.
- Total time
- 10 minutes
- Yields
- 2 fillets
What you need
- 2 skin-on salmon fillets (6 oz each, 1-inch thick)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1 tablespoon butter
- Lemon wedges for serving
Step-by-step
1. Dry the skin
Pat salmon completely dry with paper towels, especially the skin. Moisture is the enemy of crisp.
2. Season
Salt and pepper both sides just before cooking.
3. Heat oil till shimmering
Heat a stainless or cast iron pan over medium-high with the oil until it shimmers, about 2 minutes.
4. Skin-side down and press
Lay fillets away from you, skin-side down. Press gently with a spatula for 20 seconds to prevent curling. Cook undisturbed 5–6 minutes - the skin should release cleanly.
5. Flip briefly, baste, rest
Flip, add butter, and cook 60–90 seconds more, spooning butter over the top. Rest 2 minutes; the center should be just opaque.
Pro tips
- Salmon is done at 125°F for medium - it keeps cooking off the heat.
- Skinless fillets? Sear presentation-side down first, same timing.
- Save leftover cooked salmon for salads and rice bowls; it keeps 2 days.
FAQ
Why does my skin stick?
Not hot enough, or the fish was wet. When the pan is properly hot and the skin is dry, salmon releases itself.
Farmed vs wild?
Wild is leaner and cooks faster (start checking at 4 minutes). Farmed is fattier and more forgiving.
Got salmon? Let Mr. Chef build a full meal around it.
Tell our AI Kitchen GPT what else is in your fridge and get a matched recipe in seconds.