Let’s face it: salmon is a weeknight dinner superstar. Whether you’re craving a quick, healthy meal or a restaurant-worthy sear, we’ve got you covered. Dive into these 18 delicious recipes that promise perfectly pan-seared fillets every time—flaky, flavorful, and fuss-free. Ready to elevate your cooking game? Let’s get sizzling!
Pan-Seared Lemon Garlic Salmon
Perfectly seared salmon with bright lemon and aromatic garlic makes a quick, impressive dinner. This recipe delivers restaurant-quality results in under 30 minutes. Keep it simple—fresh ingredients do all the work.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 2 salmon fillets (6 oz each, skin-on for crispiness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 garlic cloves, minced (freshly minced, not jarred, for maximum flavor)
– 1 lemon (zest it first, then juice—I prefer Meyer lemons when in season)
– 1 tbsp unsalted butter (cold, cut into cubes for quick melting)
– ½ tsp kosher salt (I always use Diamond Crystal for better control)
– ¼ tsp black pepper (freshly ground from a pepper mill)
– 2 tbsp fresh parsley, chopped (flat-leaf Italian parsley holds up better than curly)
Instructions
1. Pat salmon fillets completely dry with paper towels—this ensures a crisp sear.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat until hot, about 2 minutes.
4. Add 1 tbsp extra virgin olive oil to the skillet and swirl to coat.
5. Place salmon fillets skin-side down in the skillet; press gently with a spatula for 10 seconds to prevent curling.
6. Cook salmon undisturbed for 5 minutes until skin is golden and crisp.
7. Flip fillets carefully using a thin spatula and cook for 3 more minutes.
8. Transfer salmon to a plate and tent loosely with foil to rest.
9. Reduce heat to medium-low and add remaining 1 tbsp olive oil to the same skillet.
10. Add minced garlic and cook for 30 seconds until fragrant but not browned.
11. Stir in lemon zest and juice, scraping up any browned bits from the pan.
12. Add cold butter cubes and swirl continuously until melted and sauce thickens slightly, about 1 minute.
13. Remove skillet from heat and stir in chopped parsley.
14. Spoon lemon garlic sauce over the rested salmon fillets.
Zesty lemon cuts through the rich salmon, while crispy skin adds satisfying texture. Serve immediately over a bed of quinoa or with roasted asparagus for a complete meal. Leftovers make excellent salmon salads—flake it cold over greens with the remaining sauce.
Herb-Crusted Pan-Seared Salmon
Bold flavors meet simple technique in this weeknight-friendly salmon. A crispy herb crust locks in moisture while pan-searing delivers restaurant-quality results in under 30 minutes. This recipe requires minimal prep but delivers maximum impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on for extra crispiness
– 2 tablespoons extra virgin olive oil, my go-to for high-heat searing
– 1/4 cup panko breadcrumbs, for that perfect crunch
– 2 tablespoons chopped fresh parsley, I prefer flat-leaf for its robust flavor
– 1 tablespoon chopped fresh dill, adds a bright, lemony note
– 1 teaspoon lemon zest, freshly grated makes all the difference
– 1/2 teaspoon garlic powder, a quick flavor boost
– 1/2 teaspoon kosher salt, I always use Diamond Crystal
– 1/4 teaspoon black pepper, freshly ground
– 1 lemon, cut into wedges for serving
Instructions
1. Pat salmon fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine panko, parsley, dill, lemon zest, garlic powder, salt, and pepper.
3. Brush the top (skinless side) of each salmon fillet lightly with 1 tablespoon of olive oil.
4. Press the herb-panko mixture firmly onto the oiled side of each fillet, coating evenly.
5. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
6. Place salmon fillets in the skillet herb-side down. Cook undisturbed for 4 minutes to form a golden-brown crust.
7. Tip: Don’t overcrowd the pan—cook in batches if necessary for proper searing.
8. Carefully flip each fillet using a thin spatula. Cook skin-side down for 6-8 minutes, until internal temperature reaches 125°F for medium.
9. Tip: For flaky salmon, let it rest for 5 minutes after cooking—the temperature will rise to 135°F.
10. Transfer salmon to plates and serve immediately with lemon wedges.
11. Tip: Squeeze lemon over the salmon just before eating to keep the crust crisp.
Crispy on top and tender within, this salmon pairs beautifully with simple sides. The herb crust adds aromatic complexity while the lemon brightens each bite. Try serving over a bed of quinoa or with roasted asparagus for a complete meal.
Maple Glazed Pan-Seared Salmon
Kick off your weeknight dinner with this sweet-savory salmon that comes together in under 30 minutes. Maple syrup and soy sauce create a glossy, caramelized glaze that clings to perfectly seared fillets. It’s a foolproof dish that feels fancy but requires minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on for extra crispiness
– 1/4 cup pure maple syrup (the real stuff makes all the difference)
– 2 tbsp soy sauce, I always use low-sodium to control saltiness
– 1 tbsp olive oil, extra virgin is my go-to for its fruity notes
– 2 cloves garlic, minced (freshly minced, not jarred, for maximum flavor)
– 1 tsp freshly grated ginger
– 1/4 tsp black pepper, freshly cracked
– 1 tbsp chopped fresh parsley for garnish, optional but adds a bright finish
Instructions
1. Pat the salmon fillets completely dry with paper towels—this ensures a crisp sear.
2. In a small bowl, whisk together maple syrup, soy sauce, minced garlic, grated ginger, and black pepper.
3. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon fillets skin-side down in the hot skillet; press gently with a spatula for 10 seconds to prevent curling.
5. Cook skin-side down for 5–6 minutes until the skin is golden and crispy.
6. Flip fillets carefully using a thin spatula and cook flesh-side down for 2 minutes.
7. Reduce heat to medium-low and pour the maple-soy mixture into the skillet around the salmon.
8. Spoon the bubbling glaze over the fillets continuously for 3–4 minutes until thickened and glossy.
9. Remove skillet from heat and let salmon rest in the glaze for 1 minute to absorb flavors.
10. Transfer salmon to plates and drizzle with remaining glaze from the pan.
11. Garnish with chopped parsley if using.
What you get is flaky, moist salmon with a sticky-sweet crust that crackles with each bite. The glaze reduces to a syrup-like consistency that pairs beautifully with simple sides like roasted asparagus or jasmine rice. For a creative twist, crumble the leftover crispy skin over a salad the next day—it adds incredible texture.
Pan-Seared Teriyaki Salmon
Perfect for busy weeknights, this Pan-Seared Teriyaki Salmon comes together in under 30 minutes. Packed with umami flavor and a beautiful caramelized crust, it’s a restaurant-quality meal you can make at home.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
- 2 (6-ounce) salmon fillets, skin-on (I always pat them super dry with paper towels for the best sear).
- 1/4 cup low-sodium soy sauce (this is my secret to controlling saltiness).
- 2 tbsp honey (local if you have it, for a richer flavor).
- 1 tbsp rice vinegar.
- 1 tsp freshly grated ginger (a microplane makes this effortless).
- 1 garlic clove, minced.
- 1 tbsp avocado oil (my high-smoke-point go-to for searing).
- 1 tsp cornstarch.
- 1 tbsp water.
- 1 tsp toasted sesame seeds, for garnish.
- 1 green onion, thinly sliced, for garnish.
Instructions
- Pat the salmon fillets completely dry with paper towels. Season both sides lightly with salt and pepper.
- Whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl to make the teriyaki sauce.
- In a separate tiny bowl, make a slurry by whisking the cornstarch with 1 tablespoon of water until smooth.
- Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the salmon fillets in the hot skillet skin-side down. Press gently with a spatula for 5 seconds to ensure full contact.
- Cook the salmon undisturbed for 5-6 minutes until the skin is very crispy and the flesh is opaque about two-thirds of the way up the sides.
- Carefully flip the fillets using a thin spatula. Cook for another 2-3 minutes on the flesh side until just cooked through.
- Transfer the cooked salmon to a clean plate. Reduce the skillet heat to medium.
- Pour the prepared teriyaki sauce into the still-hot skillet. Let it simmer for 1 minute.
- Whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, for 1-2 minutes until the sauce thickens to a glaze consistency.
- Return the salmon fillets to the skillet, spooning the thickened glaze over the top. Cook for 30 seconds to warm through.
- Plate the salmon. Spoon any remaining glaze from the pan over the top.
- Sprinkle the toasted sesame seeds and sliced green onion over the salmon for garnish.
Amazingly, the salmon stays incredibly moist inside while the skin achieves a perfect, shatteringly crisp texture. The sweet-savory glaze clings beautifully to every bite. For a complete meal, serve it immediately over a bed of steamed jasmine rice with a side of quick-sautéed broccoli.
Pan-Seared Salmon with Dill Butter
Sear a restaurant-quality salmon dinner in under 30 minutes. This pan-seared salmon with dill butter delivers crispy skin, flaky flesh, and a bright, herby finish. It’s my foolproof weeknight favorite.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on (I always ask for center-cut pieces—they cook more evenly)
– 1 tablespoon extra virgin olive oil (my go-to for its clean flavor)
– 1/2 teaspoon kosher salt (I prefer Diamond Crystal; it’s less salty by volume)
– 1/4 teaspoon freshly ground black pepper
– 4 tablespoons unsalted butter, softened to room temp (this helps the dill butter whip up smoothly)
– 2 tablespoons fresh dill, finely chopped (don’t use dried—the flavor isn’t the same)
– 1 teaspoon fresh lemon juice (from about 1/4 lemon)
– 1/4 teaspoon garlic powder (optional, but I love the subtle savory note it adds)
Instructions
1. Pat the salmon fillets completely dry with paper towels—this is crucial for getting that crispy skin.
2. Season both sides of the fillets evenly with the kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
5. Cook the salmon undisturbed for 6 minutes to develop a deep golden, crispy crust.
6. While the salmon cooks, make the dill butter: In a small bowl, combine the softened unsalted butter, fresh dill, fresh lemon juice, and garlic powder (if using). Mix vigorously with a fork until fully combined and slightly fluffy.
7. Carefully flip the salmon fillets using a thin spatula. Tip: Slide the spatula between the skin and flesh if the skin sticks slightly.
8. Cook the salmon on the second side for 4–5 minutes, until the internal temperature reaches 125°F for medium-rare or 135°F for medium. The flesh should be opaque and flake easily.
9. Remove the skillet from the heat. Immediately top each hot salmon fillet with a generous dollop of the dill butter.
10. Let the salmon rest in the skillet for 2 minutes to allow the butter to melt and the juices to redistribute.
Perfectly seared salmon should have a crackling skin that gives way to tender, moist flakes. The dill butter melts into a bright, creamy sauce that cuts the richness. For a complete meal, serve it over a bed of lemon-herb quinoa or with roasted asparagus spears for dipping.
Pan-Seared Salmon with Honey Mustard Glaze
Zesty yet comforting, this pan-seared salmon with honey mustard glaze transforms simple ingredients into a restaurant-quality meal in under 30 minutes. The sweet-tangy glaze caramelizes beautifully on the salmon’s surface while keeping the interior moist and flaky. Perfect for weeknight dinners or impressing guests without fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 salmon fillets (6 oz each, skin-on for extra crispiness)
– 2 tbsp extra virgin olive oil (my go-to for high-heat searing)
– 1 tsp kosher salt (I prefer this over table salt for better control)
– ½ tsp freshly ground black pepper
– ¼ cup honey (local raw honey adds lovely floral notes)
– 2 tbsp Dijon mustard (whole grain mustard works too for texture)
– 1 tbsp apple cider vinegar (balances the sweetness perfectly)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp unsalted butter (for finishing the sauce with richness)
– Fresh parsley, chopped (for garnish, flat-leaf parsley is my favorite)
Instructions
1. Pat salmon fillets completely dry with paper towels—this ensures a crisp sear.
2. Season both sides of salmon evenly with kosher salt and black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon fillets skin-side down in the skillet; press gently with a spatula for 10 seconds to prevent curling.
5. Cook salmon undisturbed for 5–6 minutes until skin is golden and crispy.
6. Flip salmon carefully using a thin spatula; cook for 3–4 minutes until internal temperature reaches 125°F for medium-rare.
7. Transfer salmon to a plate; tent loosely with foil to rest.
8. Reduce skillet heat to medium; add honey, Dijon mustard, apple cider vinegar, and minced garlic.
9. Whisk sauce constantly for 2–3 minutes until slightly thickened and bubbling.
10. Stir in unsalted butter until melted and sauce is glossy.
11. Return salmon to skillet; spoon glaze over fillets and cook for 1 minute to coat.
12. Garnish with chopped fresh parsley before serving.
Unbelievably tender salmon flakes under gentle pressure, contrasted by the sticky-sweet glaze with a mustard kick. Serve over creamy polenta or a simple arugula salad to soak up the extra sauce—leftovers make fantastic cold salmon salads the next day.
Pan-Seared Salmon with Mango Salsa
Just when you need a vibrant, healthy meal that feels special without the fuss, this pan-seared salmon with mango salsa delivers. Juicy salmon gets a crisp crust, topped with a sweet-tangy salsa that brightens everything up. It’s my go-to for a quick yet impressive weeknight dinner.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 salmon fillets, skin-on (about 6 oz each; I always pat them super dry for better searing)
– 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– ½ tsp kosher salt
– ¼ tsp black pepper, freshly ground
– 1 ripe mango, diced (about 1 cup; use a slightly firm one so it holds shape)
– ¼ cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
– ¼ cup cilantro, chopped (I love it for freshness, but parsley works if you’re not a cilantro fan)
– 1 jalapeño, seeded and minced (adjust to your heat preference)
– 1 lime, juiced (about 2 tbsp; fresh juice makes all the difference)
– ½ tsp honey (a tiny drizzle balances the acidity)
Instructions
1. In a medium bowl, combine diced mango, red onion, cilantro, jalapeño, lime juice, and honey. Stir gently and set aside to let flavors meld.
2. Pat salmon fillets completely dry with paper towels—this is key for a crisp sear.
3. Season both sides of salmon evenly with kosher salt and black pepper.
4. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place salmon fillets skin-side down in the skillet. Press lightly with a spatula for 30 seconds to prevent curling.
6. Cook salmon skin-side down for 4–5 minutes without moving, until skin is golden and crisp.
7. Flip salmon carefully using a spatula. Cook flesh-side down for 2–3 minutes, until internal temperature reaches 125°F for medium-rare.
8. Transfer salmon to a plate and let rest for 3 minutes—it’ll finish cooking and stay juicy.
9. Spoon mango salsa generously over the salmon just before serving.
Out of the skillet, the salmon flakes tenderly with that irresistible crispy skin, while the salsa adds a burst of sweet heat. Serve it over a bed of quinoa or with avocado slices for extra creaminess—it’s a colorful plate that always feels like a treat.
Pan-Seared Salmon with Avocado Cream
Nothing beats a quick, elegant dinner that feels special. Pan-seared salmon with avocado cream delivers just that—a restaurant-quality meal in under 30 minutes. The creamy, cool sauce perfectly balances the rich, crispy fish.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on for extra crispiness
– 1 tablespoon extra virgin olive oil, my go-to for high-heat searing
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper
– 1 ripe avocado, pitted and scooped
– ¼ cup sour cream
– 2 tablespoons fresh lime juice, about 1 lime
– 1 small garlic clove, minced
– 2 tablespoons chopped fresh cilantro, plus extra for garnish
– ¼ teaspoon ground cumin, for a warm hint
Instructions
1. Pat the salmon fillets completely dry with paper towels—this is crucial for a proper sear.
2. Season both sides of the fillets evenly with ¾ teaspoon of the kosher salt and all the black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets in the skillet skin-side down. Press gently for 5 seconds to ensure full contact.
5. Cook undisturbed for 5–6 minutes until the skin is deeply golden and crispy.
6. Carefully flip the fillets using a thin spatula. Cook for 3–4 more minutes until the internal temperature reaches 125°F for medium.
7. Transfer the salmon to a plate and let it rest for 5 minutes—it will continue cooking slightly.
8. While the salmon rests, combine the avocado, sour cream, lime juice, minced garlic, remaining ¼ teaspoon salt, cilantro, and cumin in a blender.
9. Blend on high speed for 30–45 seconds until completely smooth and creamy, scraping down the sides once.
10. Spread the avocado cream onto plates, top with the rested salmon, and garnish with extra cilantro.
Get ready for a fantastic contrast: the salmon’s crispy exterior gives way to tender, flaky flesh. The avocado cream is luxuriously smooth with a bright, tangy kick from the lime. Serve it over a bed of quinoa or with roasted asparagus for a complete, colorful plate.
Pan-Seared Salmon with Creamy Pesto Sauce
Nothing beats a restaurant-quality salmon dinner you can make in under 30 minutes. This pan-seared version with a creamy pesto sauce is my weeknight hero—it feels fancy but comes together fast. The sauce is so good you’ll want to lick the pan.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 salmon fillets (about 6 oz each, skin-on for crispiness)
– 1 tbsp extra virgin olive oil (my go-to for high-heat searing)
– 1/2 tsp kosher salt (I prefer this over table salt for even seasoning)
– 1/4 tsp black pepper (freshly cracked adds the best flavor)
– 1/2 cup heavy cream (full-fat makes the sauce luxuriously rich)
– 1/4 cup basil pesto (store-bought works, but homemade is even better)
– 1 tbsp lemon juice (freshly squeezed brightens everything up)
– 2 tbsp grated Parmesan cheese (the good stuff from the refrigerated section)
Instructions
1. Pat the salmon fillets completely dry with paper towels—this ensures a perfect sear without steaming.
2. Season both sides of the salmon evenly with kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets skin-side down in the hot skillet. Press gently for 5 seconds to prevent curling.
5. Cook the salmon undisturbed for 5–6 minutes until the skin is crispy and golden brown.
6. Flip the salmon carefully using a spatula and cook for another 3–4 minutes until the internal temperature reaches 125°F for medium-rare.
7. Transfer the cooked salmon to a plate and tent loosely with foil to rest.
8. Reduce the skillet heat to medium and pour in the heavy cream, scraping up any browned bits from the pan.
9. Whisk in the basil pesto and lemon juice until fully combined, then simmer for 2–3 minutes until slightly thickened.
10. Stir in the grated Parmesan cheese until melted and smooth, about 1 minute.
11. Return the salmon to the skillet, spooning the creamy pesto sauce over the fillets to warm through for 1 minute.
12. Serve immediately. Marvel at how the crispy salmon skin contrasts with the velvety sauce. The pesto adds an herby punch that balances the rich cream, while the lemon keeps it bright. Try it over a bed of zucchini noodles for a low-carb twist or with crusty bread to soak up every last drop.
Pan-Seared Salmon with Garlic Butter
Crisp-skinned salmon with a garlicky butter sauce is a weeknight hero that comes together in under 30 minutes. This method delivers a perfectly cooked fillet every time, with minimal fuss and maximum flavor. It’s my go-to when I need something impressive but effortless.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 12 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on (I always pat them super dry with paper towels for the crispiest skin)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil (my go-to for high-heat searing)
– 3 tbsp unsalted butter, cut into cubes (cold butter helps the sauce emulsify better)
– 3 garlic cloves, minced (fresh is non-negotiable here for the best aroma)
– 2 tbsp fresh lemon juice (about half a lemon)
– 1 tbsp fresh parsley, finely chopped
Instructions
1. Pat the salmon fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with the kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
5. Cook the salmon undisturbed for 6 minutes to crisp the skin.
6. Carefully flip the fillets using a thin spatula and cook for 3 more minutes for medium doneness.
7. Transfer the cooked salmon to a plate and reduce the skillet heat to low.
8. Add the cold, cubed unsalted butter to the skillet.
9. Once the butter melts, add the minced garlic and cook for 45 seconds until fragrant but not browned.
10. Remove the skillet from the heat and immediately stir in the fresh lemon juice and chopped parsley.
11. Spoon the garlic butter sauce over the plated salmon fillets.
Vibrant and rich, the buttery sauce soaks into the flaky salmon. Serve it over a bed of lemon-herb quinoa or with roasted asparagus to catch every last drop of that garlicky goodness.
Pan-Seared Salmon with Soy Ginger Glaze
Nothing beats a quick, flavorful dinner that feels restaurant-worthy. Pan-seared salmon with a sticky soy ginger glaze is exactly that—a weeknight hero ready in under 30 minutes. The sweet-salty glaze caramelizes beautifully on the crispy skin.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on (I always pat the skin super dry with paper towels for maximum crispiness)
– 1 tablespoon avocado oil (its high smoke point is perfect for searing)
– 1/4 cup low-sodium soy sauce (this controls the salt level, trust me)
– 2 tablespoons honey (local wildflower honey adds a lovely floral note)
– 1 tablespoon rice vinegar
– 1 tablespoon freshly grated ginger (I keep a knob in the freezer and grate it frozen—no mess)
– 2 garlic cloves, minced
– 1 teaspoon toasted sesame oil (don’t skip this—it’s the flavor bomb)
– 1 green onion, thinly sliced, for garnish
– 1 tablespoon sesame seeds, for garnish
Instructions
1. Pat the salmon fillets completely dry with paper towels, especially the skin side. Season both sides lightly with salt and pepper.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until the honey is fully dissolved. Set this glaze aside.
3. Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the salmon fillets in the hot skillet, skin-side down. Press down gently with a spatula for 10 seconds to ensure even contact.
5. Cook the salmon undisturbed for 6-7 minutes, until the skin is deeply golden and crispy. You should be able to lift the fillet easily with a spatula.
6. Flip the salmon and cook for 2-3 minutes on the flesh side, just until opaque and cooked through.
7. Transfer the cooked salmon to a plate, skin-side up to keep it crisp.
8. Reduce the skillet heat to medium. Pour the prepared glaze into the skillet—it will bubble vigorously.
9. Simmer the glaze for 2-3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
10. Return the salmon to the skillet, skin-side up, and spoon the hot glaze over the fillets for 30 seconds to glaze and reheat.
11. Plate the salmon immediately. Drizzle any remaining glaze from the pan over the top.
12. Garnish with sliced green onions and a sprinkle of sesame seeds.
Crispy skin gives way to tender, flaky fish beneath the glossy, sticky glaze. The balance of salty soy, sweet honey, and sharp ginger is addictive. Serve it over a pile of jasmine rice to soak up every last drop of sauce, or with a simple cucumber salad for a bright contrast.
Pan-Seared Salmon with Tomato Basil Relish
Mouthwatering salmon gets a vibrant summer makeover with this quick pan-seared version topped with fresh tomato basil relish. Perfect for busy weeknights yet elegant enough for guests. The relish adds a bright, acidic punch that cuts through the rich fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 salmon fillets (6 oz each, skin-on for extra crispiness)
– 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 tsp kosher salt (I prefer this for even seasoning)
– ½ tsp black pepper (freshly ground makes a difference)
– 2 cups cherry tomatoes (halved; I use sweet ones from the farmers’ market)
– ¼ cup fresh basil leaves (torn by hand to prevent bruising)
– 2 tbsp red wine vinegar (adds a tangy kick)
– 1 tbsp honey (a touch balances the acidity)
– 1 garlic clove (minced; smash it first for easier chopping)
Instructions
1. Pat salmon fillets dry with paper towels to ensure a crisp sear.
2. Season salmon evenly on both sides with kosher salt and black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon skin-side down in the skillet; press gently with a spatula to prevent curling.
5. Cook salmon for 4–5 minutes until skin is golden and crispy; do not move it during this time.
6. Flip salmon carefully using a spatula; cook for another 3–4 minutes until internal temperature reaches 145°F.
7. Transfer salmon to a plate; let it rest for 2 minutes to retain juices.
8. In a medium bowl, combine cherry tomatoes, fresh basil leaves, red wine vinegar, honey, and minced garlic.
9. Stir relish gently until honey dissolves and ingredients are well mixed.
10. Spoon tomato basil relish generously over the rested salmon fillets.
Rustic and satisfying, the salmon flakes beautifully with a buttery interior against the crisp skin. The relish bursts with sweet-tart notes from the tomatoes and vinegar, while the basil adds an herbal freshness. Serve it over a bed of quinoa or with crusty bread to soak up the juices—leftovers make a killer salad topping the next day.
Pan-Seared Salmon with Cilantro Lime Sauce
Perfect for a busy weeknight, this pan-seared salmon with cilantro lime sauce comes together in under 30 minutes. The crispy skin and zesty sauce make it feel special without the fuss. Pair it with rice or a simple salad for a complete meal.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on (I always pat them super dry for the crispiest skin)
– 1 tablespoon extra virgin olive oil, my go-to for high-heat searing
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup sour cream (full-fat gives the sauce the best richness)
– 1/4 cup fresh cilantro leaves, packed (don’t skimp—it’s the star!)
– 2 tablespoons fresh lime juice, from about 1 lime
– 1 small garlic clove, minced
– 1 tablespoon water, to thin the sauce if needed
Instructions
1. Pat the salmon fillets completely dry with paper towels on both sides.
2. Season the flesh side of the salmon evenly with the kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets in the hot skillet skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
5. Cook the salmon undisturbed for 5–6 minutes until the skin is deeply golden and crispy.
6. Carefully flip the salmon fillets using a thin spatula.
7. Cook the salmon on the flesh side for 2–3 minutes until it reaches an internal temperature of 125°F for medium-rare.
8. Transfer the cooked salmon to a plate and let it rest for 5 minutes.
9. While the salmon rests, combine the sour cream, fresh cilantro leaves, fresh lime juice, and minced garlic clove in a small blender.
10. Blend the sauce ingredients on high speed until completely smooth, about 30 seconds.
11. Add the tablespoon of water to the blender and pulse once if the sauce seems too thick.
12. Drizzle the cilantro lime sauce over the rested salmon fillets.
A flaky, medium-rare interior contrasts beautifully with the shatteringly crisp skin. The bright, herby sauce cuts through the salmon’s richness perfectly. Try serving it over a bed of coconut rice or with grilled asparagus for a full meal.
Pan-Seared Salmon with Lemon Caper Sauce
Zesty and elegant, this pan-seared salmon with lemon caper sauce transforms a simple fish dinner into a restaurant-quality meal in under 30 minutes. The crispy skin, flaky interior, and bright, briny sauce create a perfect balance of textures and flavors that feels special without being fussy.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on (pat them very dry with paper towels—this is key for crispy skin)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity flavor)
– 2 tablespoons unsalted butter, divided (I always use unsalted to control seasoning)
– 2 garlic cloves, minced (freshly minced makes a huge difference)
– 1/4 cup dry white wine (like Sauvignon Blanc—it adds nice acidity)
– 1/4 cup low-sodium chicken broth
– 2 tablespoons fresh lemon juice (about 1 lemon, squeezed right before using)
– 2 tablespoons capers, drained (I love their salty pop)
– 1 tablespoon chopped fresh parsley (flat-leaf parsley holds up better than curly)
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the salmon fillets generously with kosher salt and freshly ground black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the salmon fillets skin-side down in the hot skillet—press gently with a spatula for 10 seconds to prevent curling.
4. Cook the salmon skin-side down without moving for 5–6 minutes, until the skin is golden brown and crispy.
5. Flip the salmon fillets carefully using a thin spatula and cook for 2–3 minutes on the other side, until the internal temperature reaches 125°F for medium-rare.
6. Transfer the salmon to a plate and tent loosely with foil to keep warm.
7. Reduce the heat to medium and add 1 tablespoon of unsalted butter to the same skillet.
8. Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant but not browned.
9. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
10. Simmer the wine for 1–2 minutes until reduced by half.
11. Stir in the low-sodium chicken broth, fresh lemon juice, and drained capers.
12. Bring the sauce to a simmer and cook for 3–4 minutes until slightly thickened.
13. Remove the skillet from the heat and swirl in the remaining 1 tablespoon of unsalted butter until melted and glossy.
14. Stir in the chopped fresh parsley and season the sauce with a pinch of kosher salt if needed.
15. Spoon the lemon caper sauce over the plated salmon fillets and serve immediately.
Outstandingly crisp skin gives way to tender, flaky salmon that pairs beautifully with the tangy, briny sauce. For a creative twist, serve it over a bed of creamy polenta or with roasted asparagus to soak up every last drop of that vibrant sauce.
Pan-Seared Salmon with Spicy Sriracha Glaze
This salmon dish delivers restaurant-quality results with minimal effort. The spicy-sweet glaze caramelizes beautifully while the fish stays moist inside. Perfect for weeknights when you want something impressive but simple.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 2 salmon fillets (6 oz each, skin-on for extra crispiness)
– 1 tbsp extra virgin olive oil (my go-to for high-heat searing)
– ½ tsp kosher salt (I prefer this over table salt for better texture)
– ¼ tsp freshly ground black pepper
– 3 tbsp sriracha sauce (adjust if you’re sensitive to heat)
– 2 tbsp honey (local wildflower honey adds nice floral notes)
– 1 tbsp soy sauce (low-sodium works perfectly here)
– 1 tsp rice vinegar (adds brightness to balance the richness)
– 1 tbsp unsalted butter (cold, cut into small pieces)
– 1 tbsp chopped fresh cilantro (for garnish, flat-leaf parsley works too)
Instructions
1. Pat salmon fillets completely dry with paper towels.
2. Season both sides evenly with kosher salt and black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon skin-side down in the hot skillet; press gently with a spatula for 10 seconds to prevent curling.
5. Cook undisturbed for 5 minutes until skin is crispy and golden brown.
6. While salmon cooks, whisk together sriracha sauce, honey, soy sauce, and rice vinegar in a small bowl.
7. Carefully flip salmon using a thin spatula; cook flesh-side down for 3 minutes.
8. Reduce heat to medium-low; pour glaze mixture evenly over salmon.
9. Simmer for 2 minutes, spooning glaze over salmon continuously until thickened.
10. Remove skillet from heat; swirl in cold butter pieces until melted and glossy.
11. Transfer salmon to plates; spoon remaining glaze from skillet over top.
12. Garnish with chopped fresh cilantro.
Velvety salmon flakes apart with gentle pressure while the glaze forms a sticky, lacquered coating. The heat builds gradually with each bite—serve over coconut rice to tame the spice or with crisp roasted broccoli for contrasting textures.
Pan-Seared Salmon with Balsamic Reduction
Finally, a restaurant-quality salmon dish you can master at home. Pan-seared salmon with balsamic reduction looks impressive but comes together with minimal fuss. The sweet-tangy glaze perfectly complements the rich fish.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 salmon fillets, skin-on (I always get wild-caught for better flavor)
– 1/2 cup balsamic vinegar (a good quality one makes a difference)
– 2 tbsp honey (local honey adds a nice floral note)
– 2 tbsp extra virgin olive oil (my go-to for high-heat searing)
– 1 tbsp unsalted butter (cold butter helps create a silky sauce)
– 1/2 tsp kosher salt (I prefer it over table salt for even seasoning)
– 1/4 tsp freshly ground black pepper
– 1 garlic clove, minced (freshly minced, not jarred)
– Fresh thyme sprigs (a few sprigs for aroma)
Instructions
1. Pat salmon fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of salmon evenly with kosher salt and black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon skin-side down in the hot skillet; press gently with a spatula for 10 seconds to prevent curling.
5. Cook salmon skin-side down for 6-7 minutes without moving until skin is crispy and golden.
6. Flip salmon carefully using a thin spatula; cook flesh-side down for 2-3 minutes until internal temperature reaches 125°F for medium-rare.
7. Transfer salmon to a plate; tent loosely with foil to rest while making the sauce.
8. Reduce heat to medium; add balsamic vinegar, honey, and minced garlic to the same skillet.
9. Simmer the mixture, stirring frequently, for 4-5 minutes until reduced by half and slightly thickened.
10. Remove skillet from heat; whisk in cold unsalted butter until fully melted and sauce is glossy.
11. Stir in fresh thyme sprigs; let them steep in the warm sauce for 30 seconds before removing.
12. Spoon balsamic reduction over the rested salmon fillets.
Buttery salmon flakes under the crisp skin, coated in a glossy reduction that balances sweet and acidic notes. Serve it over creamy polenta or with roasted asparagus for a complete meal. Leftover sauce is fantastic drizzled over goat cheese crostini the next day.
Pan-Seared Salmon with Chimichurri Sauce
Let’s get straight to a simple, vibrant dinner. Pan-seared salmon with chimichurri sauce is a weeknight hero—flaky fish meets a bright, herby punch. It comes together fast with minimal cleanup.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 salmon fillets, about 6 oz each, skin-on for crispness (I pat them super dry with paper towels to prevent splattering)
– 1 cup fresh parsley leaves, packed (flat-leaf Italian parsley is my go-to for its robust flavor)
– 1/4 cup fresh cilantro leaves, packed (omit if you’re not a fan, but it adds a nice citrusy note)
– 2 cloves garlic, peeled (I use a microplane to mince it finely so it blends seamlessly)
– 1/4 cup extra virgin olive oil, plus 1 tbsp for searing (the good stuff makes the sauce shine)
– 2 tbsp red wine vinegar (it gives the chimichurri its signature tang)
– 1/4 tsp red pepper flakes (adjust to your heat preference—I like a subtle kick)
– 1/2 tsp kosher salt, plus more for seasoning
– 1/4 tsp black pepper, freshly ground
Instructions
1. Make the chimichurri sauce: In a food processor, combine parsley, cilantro, garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, 1/2 tsp salt, and black pepper. Pulse until finely chopped but not puréed, about 10 pulses. Tip: Let the sauce sit at room temperature while you cook the salmon to allow the flavors to meld.
2. Season the salmon: Pat salmon fillets dry with paper towels. Season both sides generously with kosher salt and black pepper.
3. Heat the pan: Place a large skillet over medium-high heat. Add 1 tbsp olive oil and heat until shimmering, about 1 minute.
4. Sear the salmon: Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4–5 minutes until the skin is crispy and golden brown. Tip: Press gently on the fillets with a spatula to ensure even contact with the pan.
5. Flip and finish: Flip the salmon using a spatula. Cook for 2–3 minutes on the other side until the internal temperature reaches 125°F for medium-rare or 135°F for medium. Tip: Use an instant-read thermometer for perfect doneness—avoid overcooking to keep it moist.
6. Serve: Transfer salmon to plates. Spoon chimichurri sauce generously over the top.
Unbelievably tender salmon flakes apart with a fork, contrasting the crisp skin. The chimichurri’s garlicky, herbal brightness cuts through the richness. Try it over a bed of quinoa or with roasted asparagus for a complete meal.
Pan-Seared Salmon with Rosemary Garlic Butter
Salmon transforms into a restaurant-worthy meal with just a few pantry staples. This pan-seared version gets its magic from a simple rosemary garlic butter that melts into every bite. You’ll have dinner ready in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on for extra crispy texture
– 1 tsp kosher salt, I always use Diamond Crystal for better control
– ½ tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil, my go-to for high-heat searing
– 3 tbsp unsalted butter, cut into cubes and kept cold
– 2 garlic cloves, minced (fresh is non-negotiable here)
– 1 tbsp fresh rosemary, finely chopped—dried just won’t give the same punch
– 1 tbsp fresh lemon juice, squeezed right before using
Instructions
1. Pat the salmon fillets completely dry with paper towels on all sides, including the skin.
2. Season both sides of the salmon evenly with the kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets skin-side down in the hot skillet—listen for that initial sizzle.
5. Cook the salmon undisturbed for 5-6 minutes until the skin is golden brown and crispy.
6. Carefully flip the fillets using a thin spatula and cook for another 3-4 minutes on the flesh side.
7. Transfer the cooked salmon to a warm plate and reduce the skillet heat to low.
8. Add the cold butter cubes to the skillet and let them melt completely, about 1 minute.
9. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
10. Remove the skillet from the heat and immediately stir in the fresh rosemary and lemon juice.
11. Spoon the warm rosemary garlic butter sauce generously over the plated salmon fillets.
Perfectly seared salmon yields a crisp exterior that gives way to tender, flaky flesh. The rosemary garlic butter adds an aromatic richness that clings to every forkful. Try serving it over a bed of creamy polenta or with roasted asparagus to soak up the extra sauce.
Summary
Outstanding! This roundup proves salmon is endlessly versatile and delicious. Whether you’re a beginner or a seasoned cook, there’s a perfect pan-seared recipe here for you. We’d love to hear which one becomes your new favorite—leave a comment below! If you enjoyed these ideas, please share this article on Pinterest to help other home cooks discover these tasty dishes. Happy cooking!
