01Pat dry, salt, hot pan
Paper-towel dry thoroughly especially skin. Salt both sides. Oil pan, heat until shimmering almost smoking.
Lay salmon skin-side down away from you. Press 10 seconds with spatula so skin stays flat.
Food & Cooking
Pan-Seared Salmon in 15 Minutes
Dry skin, hot pan, flip once — crispy skin, medium center, restaurant plate
20 min3 photographed stepsBeginner
Seafood weeknight flex: pat fillets dry, salt, ripping-hot lightly oiled pan, skin-side down most of the time, press gently so skin contacts steel, flip once, butter-garlic baste optional, rest. Thermometer 50–52°C / 122–125°F for medium. Lemon and simple salad — dinner that feels expensive.
What you'll learn
- Dry skin + hot pan = crisp, not stuck
- Skin-side down longer than flesh side
- Don't wrestle — it releases when ready
- Carryover heat finishes after the pan
Inside this course
- Prep the fishMoisture is the enemy.
- Sear and finishOne flip.
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