Cooking marinated salmon in a pan can seem intimidating, but it’s actually quite simple with the right techniques. When done properly, pan-seared salmon comes out moist, flaky and full of flavor. Follow these easy steps for restaurant-quality salmon every time.
Choose Fresh Salmon Fillets
- Look for thick, center-cut salmon fillets about 1-1.5 inches thick. Thinner cuts will dry out.
- Choose wild-caught salmon like king, sockeye or coho for best flavor and texture.
- Make sure the fillets look moist and glossy, not dull or mushy.
Make a Simple Marinade
- Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp dried oregano, salt and pepper.
- You can also use store-bought marinades like Italian dressing or teriyaki sauce.
- Place salmon in a shallow dish and coat all sides with the marinade.
- Marinate 15 minutes to 2 hours. Longer marinating times infuse more flavor.
Pat Salmon Dry Before Cooking
- Pat salmon fillets very dry with paper towels.
- Getting rid of excess moisture helps the fish sear properly.
- If too wet, it will steam instead of getting crispy.
Use a Nonstick Pan
- Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
- Nonstick prevents sticking and makes flipping easier.
- Cast iron also works well for even browning.
Sear Skin Side First
- Place salmon skin-side down in the hot pan.
- Let it sear untouched for 4 minutes until crisp and brown.
- Resist urge to move it around, which prevents browning.
Flip and Finish Cooking
- Carefully flip salmon using a thin spatula.
- Reduce heat to medium and cook 3-5 minutes until opaque and flakes easily.
- Thicker cuts take longer. Check for doneness early.
- Avoid overcooking, as salmon dries out quickly.
Add Pan Sauce For More Flavor
- Make a quick pan sauce while salmon cooks.
- Sauté shallots in butter, then deglaze pan with wine or broth.
- Whisk in mustard, lemon juice or capers.
- Spoon sauce over salmon for added moisture and flavor.
Let Salmon Rest Before Serving
- Transfer salmon to a plate and tent with foil to rest for 5 minutes.
- This allows juices to reabsorb so salmon stays moist.
- Slice into thicker fillets before serving, if desired.
Top with Fresh Herbs or Salsa
- Garnish pan-seared salmon with chopped herbs like dill, parsley or chives.
- Add flavor and texture with an easy peach salsa or relish.
- Lemon or lime wedges also make a bright, refreshing finish.
Cooking marinated salmon in a pan is easy with the right techniques for maximizing flavor and texture. Follow these simple steps for restaurant-worthy salmon fillets at home. With the right prep, seasoning and searing method, you’ll have flaky, tender salmon with a beautifully caramelized crust.
The Best Salmon You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
How to cook pre-marinated salmon in a pan?
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
How long should salmon be cooked in a pan?
Place the salmon, skin-side down in the pan. Cook until golden brown and crisp on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.
How long does marinated salmon take to cook?
Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours. Preheat the oven to 350*. Bake, uncovered, for about 15 minutes.
Is it better to pan fry salmon with butter or oil?
But when you add butter and a heap of garlic, pan-seared salmon goes from wonderful to wow. Basting pan-seared salmon in garlic butter not only speeds up the cooking time, but it also flavors the fish beautifully. Once you try this method, you’ll never pan-sear plain salmon again.