Pan-Fried Salmon – How to Get a Crispy Skin!
I love salmon! I often cook it simply in the oven because it’s quicker for everyday meals. But when I have a nice piece of salmon fillet with skin, I think there is nothing better than pan-frying it. Here I’ll show you my tips for pan-frying your salmon so it stays tender and juicy inside, with a perfectly crispy skin on the outside.
In This Article
- 👉Recipe card
- Pan-Frying Salmon – Which Side Goes First?
- Choosing the Right Pan for Salmon
- Should you place salmon in a cold or hot pan?
- How Long Should You Cook A Salmon Fillet In A Pan?
- Seasoning Salmon: Before or After Frying?
- FAQ about Pan-Fying Salmon
- What goes well with salmon? My favorite side dishes
👉Recipe card
Pan-Fried Salmon – How to Get a Crispy Skin!
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Ingredients
- 2 salmon fillets with skin or without, about 200 g each
- 1 tbsp olive oil
- Fleur de sel & pepper
- 2 tbsp butter optional, for finishing
Instructions
- Take the salmon out of the refrigerator about 15 minutes before cooking. Pat the skin dry with paper towels until it is completely dry. Season the salmon with salt on both sides.
- Heat the olive oil in a pan (ideally cast iron or non-stick) until it just begins to shimmer.
- Place the salmon fillets in the pan, skin-side down. Gently press with a spatula for about 30 seconds so the skin stays flat. Cook for 4–5 minutes on the skin side, without moving the fish.
- Lower the heat, then carefully flip the salmon. Add butter if desired, and baste the fish with the foaming butter for 1–2 minutes, or let it cook without moving it. Season with pepper to taste.
- Remove the salmon from the pan and let it rest for 2 minutes on a warm plate before serving.
Nutrition
Pan-Frying Salmon – Which Side Goes First?
The answer is clear if you like that crispy skin like me: Always on the skin side first! The skin also protects the tender flesh from the direct heat and acts as a small heat shield. This allows the fish to cook gently on top without drying out.
It takes about 4-5 minutes on the skin side and only 1-2 minutes on the other side (you will find a detailed time depending on the thickness of the fillet in my table below).
What if the salmon has no skin?
If your fillets don’t have skin, just be a bit more careful. The principle stays the same: cook over medium heat for about 2–3 minutes per side so it cooks evenly and stays juicy.
Choosing the Right Pan for Salmon
If you’re a beginner in the kitchen, I recommend a non-stick pan. It’s the easiest option because your salmon fillet won’t stick, and you can flip it without damaging it.
If you’re a bit more experienced, I love using my cast iron pan. You’ll notice the difference: the skin becomes much crispier because cast iron distributes and retains the heat extremely well. The key is just to control your heat properly. You need to make sure the pan is really hot before adding the fish, and most importantly, don’t touch it during the first few minutes, as I explain below!
Should you place salmon in a cold or hot pan?
This is one of the most important points: your pan must be really hot! So I start by heating my pan empty over medium-high heat, then I add a drizzle of olive oil (or a neutral oil of your choice). Then, wait until the oil is fluid and begins to lightly sizzle.
To make sure it’s the right moment, I always this simple test: dip the tip of a knife into the oil, you should immediately hear a sizzle. This means that the temperature is perfect. If your pan is too cold, your fish will steam instead of sear.
Another tip: as soon as you place your fillet in the pan, gently press it down with a spatula for about 30 seconds. Salmon tends to shrink and curl when it hits the heat. You want to to stay in direct contact with the pan all the time to make sure the skin is crispy.
Most importantly, don’t touch the salmon for the first 3 to 4 minutes! You’ll see, it will release naturally once the skin is properly cooked.
How Long Should You Cook A Salmon Fillet In A Pan?
One important point: your salmon should be at room temperature. If it comes straight from the fridge, the cooking times will be slightly off. In general, for a salmon that is tender, juicy, and slightly pink inside, you should aim for:
| Fillet thickness | Time Skin Side | Time Flesh Side | Total |
|---|---|---|---|
| Thin (approx. 2 cm) | 3 minutes | 1 minute | approx. 4 minutes |
| Normal (approx. 3 cm) | 4-5 minutes | 1-2 minutes | approx. 6 minutes |
| Thick (> 3 cm) | 5-6 minutes | 2-3 minutes | approx. 8-9 minutes |
How to tell if salmon is perfectly cooked
There are two ways to know if your salmon is done:
- Visually: You’ll see the flesh turn from bright pink to a lighter, opaque pink. If the flakes separate easily when gently pressed with a fork, it’s perfect.
- Core temperature: If you don’t want to break the fish and have a kitchen thermometer, insert it into the center of the fillet.
- 52–56°C (125–133°F): perfect, still slightly translucent inside
- From 60°C (140°F): fully cooked but can become dry very quickly
My tip: It’s better to take the salmon out of the pan a moment too early than too late. The residual heat on the warm plate means it will cook perfectly in the 2 minutes of resting time.
Seasoning Salmon: Before or After Frying?
To get perfectly crispy skin, I recommend always salting both the skin and the flesh about 10 minutes before cooking. This is a tip I learned in a Japanese cooking class: the salt helps draw out moisture from the skin, allowing it to sear much better.
I save the pepper and the fine herbs for the end so that they don’t burn in the hot pan and become bitter.
FAQ about Pan-Fying Salmon
You can prepare it (wash, dry), but you should always pan-fry it just before serving. Unfortunately, if you reheat salmon, it quickly loses its juiciness.
Yes, it’s possible but again, it can easily become dry. The best way is to reheat it very gently in the oven at a low temperature. Personally, I prefer using my salmon leftovers in a salad or turning it into salmon rillettes!
Fresh salmon should smell subtly of the sea and never fishy or too strong. The flesh should be shiny, brightly colored and immediately spring back to its original shape when pressed with a finger. If you’re not sure, it’s better to play it safe and dispose of it if in doubt. Unfortunately, you have to be strict with fish.
What goes well with salmon? My favorite side dishes
Salmon really goes with almost everything! However, as it is rich in healthy fats, I recommend side dishes that either emphasize its creaminess or provide a fresh contrast. In France, we particularly like to serve it with:
- Potatoes & purees: Whether classic boiled potatoes, creamy pomme puree or celeriac puree – the soft texture harmonizes wonderfully with the crispy fish skin. If you want something more elegant, try Duchess potatoes or a bright pea puree.
- Vegetables: Roasted salmon goes really well with green vegetables! Try it with steamed spinach, green asparagus or zucchinis.
- Sauces: A homemade hollandaise sauce with a squeeze of lemon or a classic beurre blanc sauce give the dish that little bit extra.
- Fresh salads: If you want something light, try a crunchy cucumber salad with dill or a radish salad.
- Rice & cereals: A fluffy basmati rice or creamy polenta are also great!
