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how to cook salmon in a pan — crispy golden skin searing

Pan-Seared Salmon

Crispy-skinned, tender salmon seared in a hot skillet with butter and garlic — ready in under 15 minutes.
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Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 3 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner
Cuisine: American
Calories: 367
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets (6 oz each) salmon fillets skin-on
  • 1 tbsp neutral oil avocado or grapeseed oil
  • 1 tbsp unsalted butter
  • salt to taste
  • black pepper freshly cracked
  • 1 clove garlic smashed, optional
  • 1 sprig fresh thyme optional

Equipment

  • 1 Cast iron skillet (or stainless steel skillet) 10-inch
  • 1 Instant-read thermometer optional
  • 1 Fish spatula

Method
 

  1. Take the salmon out of the fridge for about 10 minutes, then pat the skin completely dry with paper towels.
  2. Season both sides generously with salt and pepper right before cooking.
  3. Heat a heavy skillet over medium-high heat for 2 minutes, then add the oil and swirl until it shimmers.
  4. Place the salmon skin-side down, pressing gently with a spatula for the first 15 seconds.
  5. Sear undisturbed for 4–5 minutes without touching it.
  6. Add the butter, garlic, and thyme, tilting the pan to spoon the melted butter over the fillet.
  7. Flip once the skin releases easily on its own, and cook the flesh side for 1–2 more minutes.
  8. Rest the salmon on a plate for 2–3 minutes before serving.
    9. Add Tip: Salmon is done at 125–130°F for medium, or 145°F for fully cooked, per USDA guidelines.

Notes

Storage: Leftover salmon keeps well in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid drying it out — the microwave tends to make it rubbery.
Substitutions: No fresh thyme on hand? A pinch of dried thyme or rosemary works just as well. You can also swap the butter for extra olive oil if you're avoiding dairy.
Pan choice: Cast iron gives the crispiest skin, but a good stainless steel skillet works nearly as well — just make sure it's fully preheated before the fish goes in.
Doneness reminder: Salmon is safe to eat starting at 145°F, but many cooks (myself included) prefer pulling it at 125–130°F for a more medium, tender center.