18 Crispy Pan Seared Salmon Recipes Perfectly Seasoned

You’re about to discover 18 crispy pan-seared salmon recipes that are perfectly seasoned and ready in minutes. Whether you’re craving a quick weeknight dinner or a flavorful meal that feels gourmet, these dishes deliver juicy, golden-brown fillets every time. Get ready to elevate your cooking game—let’s dive into these irresistible recipes!

Garlic Butter Pan Seared Salmon with Lemon

Now, let’s master a restaurant-quality salmon dish that comes together in under 20 minutes. Nothing beats the combination of perfectly cooked fish with a luxurious garlic butter sauce, and this method ensures crispy skin every time. Even beginners can achieve impressive results by following these precise steps.

Ingredients

– 4 (6-ounce) skin-on salmon fillets
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons high-smoke-point avocado oil
– 4 tablespoons European-style unsalted butter
– 4 garlic cloves, microplaned
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely chopped fresh Italian parsley
– 2 lemon slices, for garnish

Instructions

1. Pat salmon fillets completely dry with paper towels and season skin side with half the salt and pepper.
2. Flip fillets and season flesh side with remaining salt and pepper, ensuring even coverage.
3. Heat a large stainless steel skillet over medium-high heat for 2 minutes until hot.
4. Add avocado oil and swirl to coat the pan’s surface evenly.
5. Carefully place salmon skin-side down in the hot pan, pressing gently with a spatula for 10 seconds to prevent curling.
6. Cook undisturbed for 4-5 minutes until skin is golden brown and crispy.
7. Flip fillets using a fish spatula and cook flesh side for 2-3 minutes until internal temperature reaches 125°F.
8. Transfer salmon to a warm plate and reduce heat to medium-low.
9. Add butter to the same pan and swirl until melted and slightly foamy.
10. Add microplaned garlic and cook for 45 seconds until fragrant but not browned.
11. Remove pan from heat and stir in lemon juice and chopped parsley.
12. Spoon the garlic butter sauce over the plated salmon and garnish with lemon slices.
Excellent technique yields salmon with crackling-crisp skin and moist, flaky flesh. The clarified butter sauce carries the sharp garlic notes beautifully while the lemon cuts through the richness. For a stunning presentation, serve over creamy polenta or alongside roasted asparagus to catch every drop of the pan sauce.

Honey Glazed Pan Seared Salmon with Thyme

Every home cook deserves a foolproof salmon recipe that delivers restaurant-quality results with minimal effort. Elevating simple ingredients through precise technique transforms this humble fish into an elegant centerpiece worthy of any dinner table.

Ingredients

• 4 (6-ounce) skin-on wild-caught salmon fillets
• 2 tablespoons clarified butter
• 3 tablespoons raw wildflower honey
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black peppercorns

Instructions

1. Pat salmon fillets completely dry using paper towels to ensure proper searing.
2. Season both sides of fillets evenly with flaky sea salt and freshly cracked black peppercorns.
3. Heat a heavy-bottomed skillet over medium-high heat until water droplets sizzle upon contact.
4. Add clarified butter to the hot skillet, swirling to coat the surface evenly.
5. Place salmon fillets skin-side down in the skillet, pressing gently with a spatula for 30 seconds to prevent curling.
6. Cook undisturbed for 4-5 minutes until skin becomes crisp and golden brown.
7. Flip fillets carefully using a fish spatula and cook flesh-side down for 2 minutes.
8. Reduce heat to medium-low and drizzle raw wildflower honey evenly over each fillet.
9. Add freshly squeezed lemon juice to the skillet, tilting to distribute the liquid.
10. Sprinkle fresh thyme leaves over the salmon and baste continuously with the pan sauce for 1 minute.
11. Remove skillet from heat when internal temperature reaches 125°F for medium-rare doneness.
12. Transfer salmon to a wire rack to rest for 3 minutes before serving.

Succulent salmon emerges with crackling-crisp skin giving way to moist, flaky flesh beneath the glossy honey-thyme glaze. The balanced sweetness from wildflower honey complements the earthy thyme notes while lemon juice cuts through the richness perfectly. Serve alongside roasted fingerling potatoes or over a bed of wilted bitter greens to contrast the dish’s inherent sweetness.

Spicy Cajun Pan Seared Salmon with Avocado Salsa

Now, let’s create a restaurant-quality dish that brings bold Louisiana flavors to your kitchen with minimal effort. This spicy Cajun pan-seared salmon topped with fresh avocado salsa balances heat, richness, and brightness perfectly for an impressive yet approachable meal.

Ingredients

– 4 (6-ounce) wild-caught salmon fillets, skin-on, patted dry
– 2 tablespoons clarified butter
– 2 teaspoons Cajun seasoning blend
– 1/2 teaspoon fine sea salt
– 1 large ripe avocado, diced into 1/2-inch cubes
– 1/4 cup finely diced red onion
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon extra-virgin olive oil
– 1/4 cup chopped fresh cilantro leaves

Instructions

1. Pat salmon fillets completely dry with paper towels on both flesh and skin sides.
2. Season flesh sides evenly with Cajun seasoning blend and fine sea salt.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
4. Add clarified butter to the skillet, swirling to coat the surface evenly.
5. Place salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
6. Cook undisturbed for 5-6 minutes until skin is crispy and golden brown.
7. Flip salmon fillets carefully using a fish spatula.
8. Cook flesh-side down for 2-3 minutes until internal temperature reaches 125°F on an instant-read thermometer.
9. Transfer salmon to a wire rack set over a baking sheet to rest.
10. Combine diced avocado, finely diced red onion, freshly squeezed lime juice, extra-virgin olive oil, and chopped fresh cilantro leaves in a medium bowl.
11. Gently fold the avocado salsa ingredients together until just combined.
12. Spoon the avocado salsa over the rested salmon fillets.

Zesty lime cuts through the rich salmon while crispy skin provides textural contrast against the creamy avocado. For a stunning presentation, serve over cilantro-lime rice with the vibrant salsa cascading down the salmon’s sides, creating a colorful plate that tastes as spectacular as it looks.

Maple Dijon Pan Seared Salmon with Asparagus

Diving into a perfectly cooked salmon dish doesn’t require chef-level skills, just careful attention to timing and temperature. This maple Dijon preparation creates a beautifully caramelized crust while keeping the interior moist and flaky, with asparagus roasting alongside to complete the meal. Follow these precise steps for restaurant-quality results right from your home kitchen.

Ingredients

– 4 (6-ounce) skin-on salmon fillets, patted dry
– 1 pound fresh asparagus spears, woody ends trimmed
– 3 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons extra virgin olive oil
– 1 tablespoon clarified butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 garlic cloves, minced
– 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and position one rack in the center.
2. Whisk together maple syrup, Dijon mustard, and minced garlic in a small bowl until fully emulsified.
3. Pat salmon fillets completely dry with paper towels, then season both sides with kosher salt and freshly cracked black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Add clarified butter and 1 tablespoon olive oil to the heated skillet, swirling to coat the surface.
6. Place salmon fillets skin-side up in the skillet and sear undisturbed for 3 minutes until a golden-brown crust forms.
7. Flip salmon using a thin metal spatula and immediately brush the seared side with half of the maple Dijon glaze.
8. Arrange asparagus spears around the salmon in a single layer and drizzle with remaining 1 tablespoon olive oil.
9. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until salmon reaches 125°F internal temperature.
10. Remove skillet from oven and brush salmon with remaining glaze during the final 2 minutes of cooking.
11. Test salmon doneness by inserting a fork at a 45-degree angle – it should flake easily with slight resistance.
12. Rest the salmon in the skillet for 3 minutes before serving to allow juices to redistribute.
13. Squeeze fresh lemon wedges over the entire dish just before plating.
Even the most novice cook can achieve impressive results with this balanced approach. The salmon develops a sweet-savory crust that gives way to tender, medium-rare flesh, while the asparagus provides crisp-tender contrast. Consider serving over creamy polenta or alongside roasted fingerling potatoes to soak up the flavorful pan juices.

Pan Seared Salmon with Mango Salsa

Brimming with vibrant colors and fresh flavors, this pan-seared salmon with mango salsa transforms simple ingredients into an elegant weeknight meal. By following these precise steps, you’ll achieve perfectly cooked fish with a crisp exterior and tender interior. Let’s begin with gathering our carefully selected ingredients.

Ingredients

– 4 (6-ounce) wild-caught salmon fillets, skin-on
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 large ripe mango, diced into ¼-inch cubes
– ½ cup finely diced red onion
– ¼ cup chopped fresh cilantro leaves
– 1 jalapeño pepper, seeded and minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon extra virgin olive oil

Instructions

1. Pat the wild-caught salmon fillets completely dry using paper towels to ensure proper searing.
2. Season both sides of the salmon fillets evenly with fine sea salt and freshly cracked black pepper.
3. Heat clarified butter in a heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place salmon fillets skin-side up in the hot skillet and press gently with a spatula for 10 seconds to ensure full surface contact.
5. Cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust that releases easily from the pan.
6. Flip salmon fillets using a fish spatula and cook skin-side down for 3-4 minutes until the internal temperature reaches 125°F for medium-rare.
7. Transfer salmon to a wire rack to rest while preparing the mango salsa.
8. Combine diced mango, finely diced red onion, chopped fresh cilantro leaves, and minced jalapeño pepper in a medium bowl.
9. Drizzle the mixture with freshly squeezed lime juice and extra virgin olive oil, then toss gently to combine.
10. Spoon the mango salsa generously over the rested salmon fillets just before serving.
Ultimate satisfaction comes from the contrast between the salmon’s crisp skin and buttery flesh against the salsa’s sweet-spicy brightness. The mango’s tropical notes balance the salmon’s richness beautifully, while the jalapeño provides just enough heat to awaken the palate. Consider serving this dish alongside coconut rice or atop a bed of mixed greens for a complete meal that feels both sophisticated and approachable.

Herb Crusted Pan Seared Salmon with Garlic Aioli

Searing salmon with a crisp herb crust transforms this simple fish into an elegant weeknight dinner that feels restaurant-worthy. Mastering the pan-searing technique ensures a perfectly cooked interior while creating that beautiful golden exterior we all crave. Follow these precise steps to achieve flaky, herbaceous salmon every time.

Ingredients

– 4 (6-ounce) skin-on salmon fillets, patted dry
– 2 tablespoons extra virgin olive oil
– 1/4 cup panko breadcrumbs
– 2 tablespoons finely chopped fresh dill
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon lemon zest
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 1/2 cup mayonnaise
– 2 garlic cloves, microplaned
– 1 teaspoon fresh lemon juice
– 1/4 teaspoon Dijon mustard

Instructions

1. Combine panko breadcrumbs, chopped dill, chopped parsley, lemon zest, kosher salt, and black pepper in a small bowl to create the herb crust mixture.
2. Pat salmon fillets completely dry with paper towels to ensure proper searing.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
4. Add clarified butter to the hot skillet, swirling to coat the surface evenly.
5. Place salmon fillets skin-side up in the skillet and sear for 4 minutes without moving to develop a golden-brown crust.
6. Carefully flip salmon fillets using a fish spatula to avoid breaking the delicate flesh.
7. Press herb crust mixture evenly onto the top surface of each salmon fillet, creating an uniform layer.
8. Transfer the skillet to a preheated 400°F oven and bake for 6-8 minutes until the internal temperature reaches 125°F for medium-rare.
9. While salmon bakes, combine mayonnaise, microplaned garlic, fresh lemon juice, and Dijon mustard in a small bowl to create the garlic aioli.
10. Whisk the aioli ingredients vigorously for 1 minute until fully emulsified and smooth.
11. Remove salmon from oven when the herb crust appears golden brown and the flesh flakes easily with gentle pressure.
12. Let salmon rest on a wire rack for 3 minutes to allow juices to redistribute throughout the fillets.
13. Plate each salmon fillet herb-crust side up to showcase the textured topping.
14. Drizzle garlic aioli around the plate or serve in a small ramekin for dipping.
Perfectly executed herb-crusted salmon offers contrasting textures between the crisp exterior and buttery-soft interior that flakes apart beautifully. The garlic aioli provides a creamy, pungent counterpoint to the salmon’s richness, while the fresh herbs brighten each bite with garden-fresh complexity. Consider serving over creamy polenta or alongside roasted asparagus for a complete meal that highlights these sophisticated flavors.

Pan Seared Salmon with Creamy Dill Sauce

Ready to master restaurant-quality salmon at home? This pan-seared salmon with creamy dill sauce transforms simple ingredients into an elegant meal through precise technique and careful temperature control. Let’s walk through each step methodically to ensure perfectly cooked fish every time.

Ingredients

– 4 (6-ounce) skin-on wild-caught salmon fillets
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup heavy cream
– 3 tablespoons freshly chopped dill fronds
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Pat salmon fillets completely dry with paper towels, ensuring all moisture is removed from both flesh and skin surfaces.
2. Season both sides of each fillet evenly with fine sea salt and freshly cracked black pepper.
3. Heat a large stainless steel skillet over medium-high heat until water droplets sizzle and evaporate immediately upon contact.
4. Add clarified butter to the hot skillet, swirling to coat the entire cooking surface evenly.
5. Place salmon fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to ensure full skin contact.
6. Cook undisturbed for 5-6 minutes until the skin releases easily from the pan and appears golden brown and crisp.
7. Flip fillets carefully using a fish spatula and cook flesh-side down for exactly 2 minutes for medium-rare doneness.
8. Transfer salmon to a wire rack set over a baking sheet to rest while preparing the sauce.
9. Reduce skillet heat to medium and pour heavy cream into the same pan, scraping up any browned bits from the bottom.
10. Simmer cream for 3-4 minutes until reduced by one-third and thickened enough to coat the back of a spoon.
11. Whisk in freshly chopped dill fronds, freshly squeezed lemon juice, Dijon mustard, and freshly grated nutmeg until fully incorporated.
12. Remove sauce from heat immediately once all ingredients are combined and emulsified.
13. Plate rested salmon fillets and spoon warm creamy dill sauce over the top.

Luxuriously crisp skin gives way to moist, flaky flesh that pairs beautifully with the herbaceous cream sauce. The subtle acidity from lemon juice cuts through the richness, creating a balanced flavor profile that elevates this beyond ordinary salmon dishes. Consider serving over creamy polenta or alongside roasted asparagus for a complete meal that showcases the salmon’s delicate texture and the sauce’s velvety consistency.

Sesame Ginger Pan Seared Salmon with Bok Choy

Zesty yet balanced, this sesame ginger salmon with bok choy brings restaurant-quality elegance to your weeknight table with minimal effort and maximum flavor payoff. Carefully searing the salmon creates a crisp exterior while keeping the interior moist, and wilting the bok choy in the same pan captures all the delicious fond.

Ingredients

• 2 (6-ounce) skin-on wild-caught salmon fillets, patted dry
• 2 heads baby bok choy, halved lengthwise
• 2 tablespoons toasted sesame oil
• 1 tablespoon cold-pressed avocado oil
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger root
• 2 tablespoons tamari
• 1 tablespoon rice vinegar
• 1 teaspoon raw honey
• 1 teaspoon toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Season the salmon fillets generously on both sides with kosher salt and freshly cracked black pepper.
2. Heat a large cast-iron skillet over medium-high heat until water droplets sizzle upon contact.
3. Add cold-pressed avocado oil to the hot skillet and swirl to coat the surface evenly.
4. Place salmon fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
5. Cook salmon undisturbed for 4-5 minutes until skin is crisp and golden brown. (Tip: Resist moving the salmon—this ensures proper searing and prevents sticking.)
6. Flip salmon carefully using a fish spatula and cook for 2-3 minutes until internal temperature reaches 125°F for medium-rare.
7. Transfer salmon to a clean plate and tent loosely with aluminum foil.
8. Reduce heat to medium and add toasted sesame oil to the same skillet.
9. Add bok choy cut-side down and sear for 2 minutes until lightly charred.
10. Flip bok choy and add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
11. Whisk together tamari, rice vinegar, and raw honey in a small bowl.
12. Pour sauce mixture over bok choy and simmer for 1 minute until slightly reduced. (Tip: The acidic components will deglaze the pan, lifting all the flavorful browned bits.)
13. Return salmon to the skillet and spoon sauce over the fillets.
14. Garnish with toasted sesame seeds and sliced scallions before serving. (Tip: Let the salmon rest for 2 minutes after cooking to allow juices to redistribute evenly.)

Buttery salmon flakes separate effortlessly beneath a crisp seared crust, while the bok choy provides a tender-crisp contrast that soaks up the umami-rich glaze. For a complete meal, serve alongside steamed jasmine rice or soba noodles to catch every drop of the ginger-infused sauce, or flake the leftovers cold over a vibrant grain bowl the next day.

Pan Seared Salmon with Brown Butter and Capers

Creating restaurant-quality salmon at home is simpler than you might think, and this pan-seared version with brown butter and capers delivers impressive results with just a few key techniques. Let’s walk through each step methodically to ensure perfectly cooked fish every time.

Ingredients

– 4 (6-ounce) skin-on salmon fillets, patted dry
– 2 tablespoons extra virgin olive oil
– 4 tablespoons unsalted butter, cut into 1/2-inch cubes
– 3 tablespoons brined capers, drained
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill
– Kosher salt to season
– Freshly ground black pepper to season

Instructions

1. Season both sides of the salmon fillets generously with kosher salt and freshly ground black pepper.
2. Heat extra virgin olive oil in a large stainless steel skillet over medium-high heat until shimmering but not smoking.
3. Place salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure even contact.
4. Cook undisturbed for 4-6 minutes until the skin is crisp and golden brown, reducing heat to medium if the oil begins to smoke.
5. Flip fillets carefully using a fish spatula and cook flesh-side down for 2-3 minutes until a thermometer inserted into the thickest part registers 125°F for medium-rare.
6. Transfer salmon to a warm plate and pour off excess oil from the skillet.
7. Return skillet to medium heat and add unsalted butter, swirling constantly until it melts and develops nutty brown flecks and a toasted aroma.
8. Immediately add drained capers and cook for 30 seconds until they begin to crisp slightly.
9. Remove skillet from heat and stir in fresh lemon juice and chopped fresh dill.
10. Spoon the brown butter caper sauce over the plated salmon fillets.

Outstandingly tender salmon contrasts beautifully with the crisp skin, while the nutty brown butter provides rich depth that balances the briny capers and bright lemon. For an elegant presentation, serve over creamy polenta or alongside roasted asparagus to catch every drop of the flavorful sauce.

Balsamic Glazed Pan Seared Salmon with Spinach

Getting perfectly cooked salmon with a glossy glaze and tender spinach is simpler than you might think—this methodical approach ensures restaurant-quality results right in your own kitchen. Gently pan-searing the fish creates a crisp exterior while keeping the interior moist and flaky, with the balsamic reduction adding a sweet-tart complexity that balances the earthy spinach beautifully. Follow these precise steps to master this elegant yet approachable weeknight dish.

Ingredients

• 4 (6-ounce) skin-on wild-caught salmon fillets, patted dry
• 2 tablespoons extra-virgin olive oil
• 1/2 cup high-quality balsamic vinegar
• 1 tablespoon raw honey
• 1 teaspoon Dijon mustard
• 1 large shallot, finely minced
• 2 garlic cloves, thinly sliced
• 10 ounces fresh baby spinach
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper

Instructions

1. Season both sides of salmon fillets generously with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon extra-virgin olive oil in a large stainless steel skillet over medium-high heat until shimmering but not smoking.
3. Place salmon skin-side up in the hot skillet and sear undisturbed for 4-5 minutes until a golden-brown crust forms.
4. Flip salmon using a fish spatula and cook skin-side down for 2-3 minutes until skin is crisp.
5. Transfer salmon to a plate, keeping the skillet on medium heat with accumulated cooking juices.
6. Add minced shallot to the skillet and sauté for 1 minute until translucent.
7. Add sliced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour balsamic vinegar into the skillet, followed by honey and Dijon mustard, whisking to combine.
9. Simmer the balsamic mixture for 3-4 minutes until reduced by half and thickened to a syrup consistency.
10. Return salmon to the skillet, spooning glaze over the fillets continuously for 1 minute.
11. Remove glazed salmon from skillet and set aside on a clean plate.
12. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
13. Add baby spinach in batches, wilting each addition before adding more.
14. Sprinkle freshly grated nutmeg over the spinach and toss until evenly incorporated.
15. Season spinach with kosher salt to taste and cook for 1 minute until tender but still vibrant green.

Each component comes together to create a harmonious balance of textures and flavors—the crisp-skinned salmon flakes beautifully under its sweet-tart glaze, while the nutmeg-kissed spinach provides an earthy counterpoint. Elevate the presentation by serving the salmon atop the spinach bed, drizzling any remaining glaze around the plate for a professional finish that belies its simple preparation.

Pan Seared Salmon with Pesto and Cherry Tomatoes

Let’s master a restaurant-quality salmon dish that transforms simple ingredients into an elegant weeknight dinner. Learning to properly sear salmon creates that coveted crispy skin while keeping the interior moist and flaky. This pesto and cherry tomato combination brings vibrant freshness that complements the rich fish perfectly.

Ingredients

– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 pint cherry tomatoes, halved
– ¼ cup basil pesto
– 2 tablespoons unsalted butter
– 1 lemon, cut into wedges

Instructions

1. Pat salmon fillets completely dry with paper towels, ensuring the skin is moisture-free for optimal crisping.
2. Season both sides of each fillet evenly with fine sea salt and freshly cracked black pepper.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes until properly preheated.
4. Add extra virgin olive oil to the hot skillet and swirl to coat the surface evenly.
5. Place salmon fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to ensure full skin contact.
6. Cook undisturbed for 5-6 minutes until the skin releases easily from the pan and appears golden brown and crispy.
7. Flip fillets carefully using a fish spatula and cook flesh-side down for 2 minutes for medium doneness.
8. Transfer salmon to a warm plate and tent loosely with aluminum foil to rest.
9. Reduce heat to medium and add halved cherry tomatoes to the same skillet.
10. Sauté tomatoes for 3-4 minutes until they begin to blister and release their juices.
11. Stir in basil pesto and unsalted butter, swirling the pan until the butter melts and emulsifies with the pesto.
12. Return salmon to the skillet, spooning the pesto-tomato sauce over the fillets to warm through.
13. Squeeze fresh lemon juice from wedges over the completed dish just before serving. Keep this salmon vibrant with its crispy skin intact against the bright pesto and burst tomatoes. The contrast between the rich, buttery fish and the acidic, herbaceous sauce creates a balanced flavor profile that pairs beautifully with crusty bread to soak up every last bit of the sauce.

Coconut Crusted Pan Seared Salmon with Lime

You’ve probably found yourself staring at salmon fillets wondering how to elevate them beyond basic preparations. This coconut-crusted version transforms the humble fish into a tropical masterpiece with minimal effort, perfect for both weeknight dinners and impressive entertaining. Let’s walk through each step methodically to ensure restaurant-quality results in your own kitchen.

Ingredients

• 4 (6-ounce) skinless salmon fillets, patted dry
• 1/2 cup unsweetened shredded coconut
• 1/4 cup panko breadcrumbs
• 1 teaspoon freshly grated lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons clarified butter
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Combine unsweetened shredded coconut, panko breadcrumbs, freshly grated lime zest, kosher salt, and freshly cracked black pepper in a shallow dish.
2. Press the top surface of each skinless salmon fillet firmly into the coconut mixture, ensuring even coating.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place salmon fillets crust-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook for 3-4 minutes until the coconut crust turns deep golden brown, resisting the urge to move the fillets during this time.
6. Carefully flip each fillet using a thin-edged spatula to preserve the crust integrity.
7. Continue cooking for another 3-4 minutes until the salmon reaches an internal temperature of 125°F for medium-rare doneness.
8. Transfer the cooked fillets to a wire rack set over a baking sheet to prevent steaming and maintain crispness.
9. Drizzle fresh lime juice evenly over the hot salmon fillets immediately after removing from heat.
10. Sprinkle chopped fresh cilantro over the finished dish just before serving.

Glistening with citrus and fragrant herbs, this salmon achieves a remarkable textural contrast between the crackling coconut crust and the moist, flaky interior. The clarified butter provides a clean cooking medium that allows the tropical notes to shine without burning. Consider serving it alongside jasmine rice tossed with toasted coconut flakes or a simple mango-avocado salad to complement the bright lime accent.

Pan Seared Salmon with Roasted Garlic Mashed Potatoes

Often overlooked in home kitchens, pan-seared salmon with roasted garlic mashed potatoes offers restaurant-quality elegance through simple, methodical techniques. Our step-by-step approach ensures even novice cooks achieve perfectly crisp-skinned fish and velvety potatoes every time. Observe how precise temperature control transforms humble ingredients into an impressive weeknight dinner.

Ingredients

– 4 (6-ounce) wild-caught salmon fillets, skin-on
– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1 whole garlic head, top third sliced off
– ½ cup heavy cream, warmed
– 4 tablespoons European-style unsalted butter, divided
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh dill, finely chopped
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F and place the prepared garlic head on a small baking sheet.
2. Drizzle the garlic with 1 tablespoon olive oil and roast for 35 minutes until cloves are golden brown and soft.
3. While garlic roasts, place potatoes in a large pot and cover with cold water by 2 inches.
4. Bring potatoes to a boil over high heat, then reduce to a steady simmer for 18-20 minutes until fork-tender.
5. Drain potatoes thoroughly and return to the warm pot to evaporate excess moisture.
6. Squeeze roasted garlic cloves from their skins into the potato pot.
7. Add warmed heavy cream and 3 tablespoons butter to the potatoes.
8. Mash potatoes until smooth using a ricer or potato masher, creating a velvety texture.
9. Season mashed potatoes with kosher salt and pepper, then fold in fresh dill.
10. Pat salmon fillets completely dry with paper towels and season skin side with kosher salt.
11. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.
12. Place salmon skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to ensure even contact.
13. Cook salmon for 4-5 minutes until skin is crisp and golden brown.
14. Flip salmon and cook flesh side for 2-3 minutes until internal temperature reaches 125°F for medium-rare.
15. Remove salmon from skillet and rest for 2 minutes before serving.
16. Dust salmon with smoked paprika for visual appeal.

Unbelievably creamy potatoes infused with sweet roasted garlic provide the perfect cushion for the crisp-skinned salmon, whose rich oils mingle beautifully with the earthy potato base. The contrasting textures—silky potatoes against the shatteringly crisp salmon skin—create a sophisticated dining experience that belies its simple preparation. For an elegant presentation, quenelle the mashed potatoes and perch the salmon atop, drizzling any remaining browned butter from the pan around the plate.

Pan Seared Salmon with Chimichurri Sauce

Mastering this elegant yet approachable dish will transform your weeknight dinners into restaurant-quality experiences. Pan-seared salmon with vibrant chimichurri sauce combines perfectly crisp skin with herbaceous freshness in under 30 minutes. Let’s walk through each technique to ensure flawless execution every time.

Ingredients

– 4 (6-ounce) wild-caught salmon fillets, skin-on, patted dry
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup firmly packed fresh flat-leaf parsley leaves
– ½ cup firmly packed fresh cilantro leaves
– 3 tablespoons red wine vinegar
– 2 garlic cloves, minced
– ¼ teaspoon crushed red pepper flakes
– ¼ cup high-quality extra-virgin olive oil

Instructions

1. Season salmon fillets evenly on both sides with fine sea salt and freshly cracked black pepper.
2. Combine parsley leaves, cilantro leaves, red wine vinegar, minced garlic, and crushed red pepper flakes in a food processor.
3. Pulse the herb mixture 5-6 times until coarsely chopped, scraping down the sides with a spatula between pulses.
4. With the processor running on low speed, slowly drizzle in ¼ cup extra-virgin olive oil until the sauce emulsifies, about 30 seconds.
5. Transfer chimichurri sauce to a small bowl and set aside at room temperature.
6. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
7. Add 2 tablespoons extra-virgin olive oil to the heated skillet, swirling to coat the surface evenly.
8. Place salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
9. Cook undisturbed for 4-5 minutes until the skin releases easily and appears golden-brown and crisp.
10. Flip salmon fillets carefully using a fish spatula and cook for 2-3 minutes until the internal temperature reaches 125°F on an instant-read thermometer.
11. Remove salmon from the skillet and transfer to a wire rack to rest for 3 minutes.
12. Spoon 2 tablespoons of chimichurri sauce over each salmon fillet before serving.

Luxuriously crisp skin gives way to moist, flaky flesh that pairs beautifully with the bright, herbaceous chimichurri. The sauce’s acidity cuts through the salmon’s richness while the garlic and red pepper flakes provide subtle heat. For an elegant presentation, serve over creamy polenta or alongside roasted fingerling potatoes to soak up the vibrant green sauce.

Pan Seared Salmon with Lemon Cream Sauce

Now, let’s master this elegant yet approachable salmon dish that transforms simple ingredients into restaurant-quality perfection. Nothing beats the combination of crisp-skinned salmon swimming in a velvety lemon cream sauce—a dish that feels luxurious but comes together in under 30 minutes. Follow these precise steps for flawless results every time.

Ingredients

– 4 (6-ounce) skin-on wild-caught salmon fillets, patted dry
– 2 tablespoons clarified butter
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 medium shallots, finely minced
– ½ cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– 1 tablespoon freshly squeezed lemon juice
– 2 teaspoons fresh dill, finely chopped
– 1 teaspoon lemon zest

Instructions

1. Season the salmon fillets evenly on both sides with kosher salt and freshly cracked black pepper.
2. Heat clarified butter in a large stainless steel skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
4. Cook undisturbed for 5-6 minutes until the skin is golden brown and crisp, reducing heat to medium if the butter smokes.
5. Flip salmon carefully using a fish spatula and cook flesh-side down for exactly 2 minutes for medium-rare doneness.
6. Transfer salmon to a warm plate, skin-side up to maintain crispness, and tent loosely with aluminum foil.
7. Add minced shallots to the same skillet and sauté for 90 seconds until translucent and fragrant.
8. Deglaze the pan with dry white wine, scraping up any browned bits with a wooden spoon, and reduce by half, about 3 minutes.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly until the sauce coats the back of a spoon, approximately 4 minutes.
10. Remove skillet from heat and stir in freshly squeezed lemon juice, fresh dill, and lemon zest.
11. Return salmon to the skillet, spooning sauce over the fillets to warm through for 1 minute.

For perfectly crisp skin, always start with thoroughly dried salmon and resist moving it during the initial sear. Flaky, moist salmon contrasts beautifully with the rich, tangy sauce that clings to each bite. Serve this elegant dish over creamy polenta or alongside roasted asparagus for a complete meal that impresses without stress.

Pan Seared Salmon with Quinoa and Kale

Perfectly seared salmon served over nutty quinoa and vibrant kale makes for a nutritionally balanced meal that comes together with professional technique. Preparing this dish methodically ensures crispy skin, fluffy grains, and tender greens every single time. Follow these precise steps to achieve restaurant-quality results in your own kitchen.

Ingredients

• 2 (6-ounce) skin-on salmon fillets, patted dry
• 1 cup tri-color quinoa, rinsed thoroughly
• 4 cups lacinato kale, stems removed and chopped
• 2 tablespoons clarified butter
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
2. Reduce heat to low, cover saucepan, and simmer quinoa for exactly 15 minutes until all liquid is absorbed.
3. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to steam.
4. Season both sides of salmon fillets with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly cracked black pepper.
5. Heat 2 tablespoons clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
6. Place salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure even contact.
7. Cook salmon skin-side down for 4-6 minutes until skin is golden brown and crispy, resisting the urge to move the fillets.
8. Flip salmon fillets and cook flesh-side down for 2-3 minutes until internal temperature reaches 125°F for medium-rare.
9. Transfer salmon to a plate and let rest for 3 minutes to allow juices to redistribute.
10. In the same skillet, heat 1 tablespoon extra virgin olive oil over medium heat.
11. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
12. Add 4 cups chopped lacinato kale and cook for 2-3 minutes until slightly wilted but still vibrant green.
13. Stir in cooked quinoa and 1 lemon’s juice, tossing to combine and heat through for 1 minute.

Serving this dish immediately showcases the wonderful textural contrasts between the crispy-skinned salmon and fluffy quinoa. The bright acidity from the lemon juice cuts through the richness of the fish beautifully. For an elegant presentation, try plating the quinoa-kale mixture first, then topping with the salmon skin-side up to highlight that perfect sear.

Pan Seared Salmon with Sriracha Mayo

For those seeking restaurant-quality seafood at home, this pan-seared salmon with sriracha mayo delivers impressive results with surprisingly simple techniques. Following these precise steps will yield perfectly cooked fish every time, from the crisp skin to the flaky interior. Let’s begin with proper ingredient preparation to ensure optimal cooking execution.

Ingredients

– 2 (6-ounce) skin-on salmon fillets, patted dry with paper towels
– 1 tablespoon clarified butter
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup high-quality mayonnaise
– 2 teaspoons Sriracha sauce
– 1 teaspoon freshly squeezed lime juice
– 1 tablespoon grapeseed oil

Instructions

1. Combine mayonnaise, Sriracha sauce, and lime juice in a small bowl, whisking until fully emulsified.
2. Season both sides of salmon fillets evenly with sea salt and black pepper.
3. Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
4. Place salmon skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
5. Cook undisturbed for 4-5 minutes until skin is golden brown and crispy.
6. Flip fillets carefully using a fish spatula and add clarified butter to the pan.
7. Cook flesh-side down for 2-3 minutes while basting continuously with the melted butter.
8. Remove salmon from pan when internal temperature reaches 125°F on an instant-read thermometer.
9. Transfer to a wire rack to rest for 3 minutes before serving.
10. Drizzle Sriracha mayo over the plated salmon or serve alongside for dipping.

Your finished salmon will feature contrasting textures of crackling skin against moist, medium-rare flesh. The spicy mayo provides creamy heat that complements the rich fish without overpowering its natural flavor. Consider serving over coconut rice or alongside roasted asparagus for a complete meal that showcases the beautiful sear.

Pan Seared Salmon with Sweet Chili Glaze

Keeping perfectly cooked salmon with a glossy, sweet-spicy glaze accessible is simpler than you might imagine. Knowing the right temperature and timing transforms this elegant dish into a weeknight staple that feels restaurant-worthy. Let’s walk through each step methodically to ensure your salmon develops a crisp crust while staying moist inside.

Ingredients

– 4 (6-ounce) skin-on salmon fillets, patted dry
– 2 tablespoons avocado oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup sweet chili sauce
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 2 tablespoons unsalted butter, cubed and chilled
– 2 tablespoons thinly sliced scallions
– 1 teaspoon toasted sesame seeds

Instructions

1. Season the patted-dry salmon fillets evenly on both sides with fine sea salt and freshly cracked black pepper.
2. Heat a large stainless steel skillet over medium-high heat for 90 seconds until a water droplet sizzles upon contact.
3. Add avocado oil to the hot skillet and swirl to coat the surface completely.
4. Place salmon fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
5. Cook undisturbed for 5–6 minutes until the skin is golden brown and crisp, and the flesh is opaque halfway up the sides.
6. Flip fillets carefully using a fish spatula and cook flesh-side down for 2 minutes until the internal temperature reaches 125°F.
7. Transfer salmon to a warm plate, skin-side up to maintain crispness.
8. Reduce skillet heat to medium-low and pour off excess oil, leaving about 1 teaspoon in the pan.
9. Add sweet chili sauce, rice vinegar, and freshly grated ginger to the skillet, whisking to combine.
10. Simmer the glaze for 1 minute until slightly thickened and bubbling gently.
11. Whisk in chilled butter cubes one at a time until fully emulsified into a glossy sauce.
12. Return salmon to the skillet, skin-side up, and spoon glaze over the fillets for 30 seconds to warm through.
13. Plate salmon immediately and garnish with thinly sliced scallions and toasted sesame seeds.

Delightfully, the salmon boasts a crackling-crisp skin contrasting with its buttery, flaky interior, all enveloped in a sticky-sweet glaze with a subtle ginger kick. For a vibrant presentation, serve over jasmine rice with quick-pickled vegetables, or flake it atop a grain bowl drizzled with extra glaze.

Summary

Outstanding! These 18 crispy pan-seared salmon recipes offer endless inspiration for quick, flavorful weeknight dinners. Each one is perfectly seasoned and ready in under 30 minutes. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy cooking!