Pan-Seared Salmon Filets

Pan-Seared Salmon Filet


  • 2 pounds salmon
  • kosher salt
  • black pepper
  • 3 tablespoons grapeseed oil


1. Rinse and pat dry each salmon filet. Salt both sides generously and pepper lightly.

2. Heat high flash oil or butter in a large skillet (preferably a cast-iron skillet).

3. Once oil is hot, very carefully place the salmon in the skillet, skin side down. Once the salmon moves around easily, about 4 minutes cooking (give or take a minute), flip over to the back side. Cook for an additional 2-3 minutes. Insert a knife into the center of the salmon. If the knife is slightly warm to the touch, it is cooked through. Remove to a plate.

That's it! Enjoy a perfectly cooked piece of salmon over steamed brown rice!

PrintFriendly and PDF

One Response to Pan-Seared Salmon Filets

  1. Pingback: Oven-Seared Salmon & Our Allergy Home Meal Plan | The Willing Cook