Simple Pan-Seared Salmon
Prep time
Cook time
Total time
This pan-seared salmon is so easy to make and pairs well with any sides. Cook filets that are up to 1.25 pounds as a whole, or cut into smaller, portion-sized filets if you prefer.
Recipe type: dinner, seafood
Serves: 4
  • 1 tablespoon butter, olive, or canola
  • 1.25 pounds salmon filet
  • 1 teaspoon coarse salt (e.g., kosher or sea salt)
  • Freshly ground pepper to taste (optional)
  • ¼ cup fresh chopped parsley, chives, or dill (optional)
  • ½ lemon, sliced into 4 wedges
  1. Heat butter or oil over medium-high heat in a 10-12 inch cast-iron or non-stick skillet.
  2. Add salmon, skin side down and sprinkle top side with half of salt and pepper. Turn heat down to medium and cook for 4 to 6 minutes.
  3. Use a large spatula to gently flip salmon. Carefully peel off skin with the help of a fork; it should come off easily. (Alternatively, you could leave the skin on). Sprinkle with the other half of salt and pepper. Cook for another 3 to 5 minutes, until just cooked through or almost cooked through.
  4. Transfer to serving platter. Sprinkle with fresh herbs and arrange lemon slices on the side
Note, thicker cuts will take longer to cook through, while tail-end or thinner filets may take only 3 minutes per side.
For filets that are thicker than 1 inch or greater than 1.25 pounds, cut into portion-sized pieces before cooking.
Recipe by Hälsa Nutrition at