Quick & Crispy Pan-Seared Salmon: Restaurant-Style Dinner in 20 Minutes

Perfect Pan-Seared Salmon with Lemon and Capers

Master the art of pan seared salmon with this elegant yet incredibly simple recipe. A restaurant-quality dish that comes together in just 20 minutes, making it perfect for busy weeknights when you want something impressive without the fuss.

This pan-seared salmon recipe yields perfectly cooked fillets with a golden-brown crust outside and tender, flaky meat inside. Enhanced with bright lemon and briny capers, this dish delivers maximum flavor with minimal ingredients. Learn exactly how long to cook salmon on the stovetop for perfect results every time.

Why You’ll Love This Pan-Seared Salmon Recipe

• ✅ Quick and easy – ready in just 20 minutes
• ✅ Foolproof technique – perfect for beginners
• ✅ Crispy exterior, tender interior – restaurant-quality results
• ✅ Healthy dinner option – packed with protein and omega-3s
• ✅ Elegant presentation – impressive enough for guests

Key Ingredients for Perfect Pan-Seared Salmon

• 4 (6-ounce) salmon fillets, preferably skin-on
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons capers, drained
• 1 lemon (half for juice, half sliced for garnish)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill or parsley, chopped (for garnish)

Step-by-Step Instructions for Pan-Seared Salmon

1. Remove salmon fillets from refrigerator and pat thoroughly dry with paper towels. Season both sides with salt and pepper.
2. Preheat a large heavy skillet (preferably cast iron) over medium heat for 3 minutes until hot.
3. Add olive oil to the hot skillet and swirl to coat the surface.
4. Carefully place salmon fillets in the pan, skin-side down (if using skin-on). Press down gently with a spatula to ensure the skin makes full contact with the pan.
5. Cook undisturbed for 4-5 minutes until the skin is crispy and golden brown, and the salmon has cooked about 3/4 of the way up from the bottom.
6. Carefully flip the salmon and add butter to the pan. As butter melts, add minced garlic and capers.
7. Cook for another 2-3 minutes, occasionally tilting the pan and spooning the garlic-caper butter over the salmon.
8. Squeeze half a lemon over the salmon and continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare or 145°F (63°C) for well-done.
9. Remove from heat and transfer to serving plates. Garnish with fresh herbs and lemon slices.

Expert Tips for the Best Pan-Seared Salmon

Perfect salmon begins before it hits the pan. Here’s how to ensure great results:

• Room temperature salmon: Let your fillets sit out for 15-20 minutes before cooking for more even cooking
• Pat it dry: Moisture is the enemy of a good sear – use paper towels to thoroughly dry the surface
• Don’t rush the preheating: A properly heated pan is crucial for achieving that crispy exterior
• Leave it alone: Resist the urge to move the salmon too early – let it develop a proper crust
• Use a fish spatula: The thin, flexible edge makes flipping delicate fish much easier

How to Tell When Salmon is Perfectly Cooked

The key to juicy salmon is knowing when it’s done. Look for these signs:

• The flesh turns from translucent to opaque
• It flakes easily when pressed with a fork
• For medium doneness: 125°F (52°C) internal temperature
• For well-done: 145°F (63°C) internal temperature

What to Serve with Pan-Seared Salmon

Complete your meal with these complementary sides:

• Garlic roasted potatoes or mashed potatoes
• Steamed asparagus or green beans
• Lemon herb rice pilaf
• Mixed green salad with vinaigrette
• Crusty bread for soaking up the delicious sauce

Nutrition Information

Frequently Asked Questions

Can I use frozen salmon for pan-searing?

While fresh is best, you can use frozen salmon. Just ensure it’s completely thawed and thoroughly patted dry before cooking to achieve a proper sear.

Should I leave the skin on when making pan-seared salmon?

Yes! The skin helps protect the delicate flesh during cooking and becomes deliciously crispy. It also makes flipping easier. If you don’t enjoy eating the skin, you can easily remove it after cooking.

What’s the best oil for searing salmon?

Use an oil with a high smoke point like olive oil, avocado oil, or grapeseed oil. This allows you to get a proper sear without the oil burning.

Can I make pan-seared salmon ahead of time?

Salmon is best enjoyed immediately after cooking. However, leftover pan-seared salmon can be refrigerated for up to 2 days and gently reheated or enjoyed cold in salads.

This classic pan-seared salmon recipe proves that extraordinary meals don’t require extraordinary effort. With just a few quality ingredients and proper technique, you can create a restaurant-worthy dinner any night of the week. The combination of crispy exterior and buttery, flaky interior makes this dish irresistible!