How to Cook Salmon
Crispy skin, tender flesh every time
⚡Quick Answer
Pat the salmon dry, season with salt and pepper, then sear **skin-side down** on medium-high heat for 4 minutes, flip for 3 more, and rest until the internal temperature holds at **145°F / 63°C**. This two-step method delivers perfectly crispy skin and moist, flaky flesh every time.
Step-by-Step Guide
Pat Dry and Season
Pat the salmon fillet completely dry with paper towels — moisture is the enemy of a good crust. Coat both sides evenly with salt, freshly ground pepper, and a generous drizzle of olive oil, pressing the seasoning in gently.
Sear Skin-Side Down
Heat a heavy stainless-steel or cast-iron pan over medium-high heat until a drop of water evaporates instantly. Place the salmon skin-side down, press the fillet flat with a spatula for the first 30 seconds to prevent curling, then leave it undisturbed for a full 4 minutes.
Flip and Finish
Flip the salmon just once using a thin, flexible spatula, working gently under the crispy skin. Cook for 3 more minutes until the flesh transitions from translucent to opaque and the sides show only a thin pink line at the center.
Check Temp and Rest
Use an instant-read thermometer to verify the thickest point reaches 145°F / 63°C; pull it at 140°F if you prefer a slightly silkier center. Transfer to a warm plate and rest for 3 minutes so the juices redistribute before serving.
Frequently Asked Questions
Do I need to remove the skin?
No — cooking skin-side down first renders the fat and crisps the skin into something worth eating, not discarding. Once seared, the skin separates cleanly from the flesh with a fork or knife if you'd prefer not to eat it. Either way, keeping it on during cooking protects the delicate flesh from direct heat.
Can I cook frozen salmon?
Thaw completely in the fridge overnight or under cold running water for 30 minutes before cooking. Cooking from frozen causes the outside to overcook before the center thaws, leading to rubbery, uneven texture. A fully thawed fillet also absorbs seasoning better and forms a superior crust.
How do I know it's done without a thermometer?
Press the thickest part firmly with your finger — it should feel firm yet springy, not soft and squishy. You can also use a thin knife or cake tester: insert it into the center for 5 seconds and touch it to your lip; if it feels warm (not hot), the fish is done. The flesh should be opaque throughout with no translucent raw center.
What's the best pan for searing salmon?
A **heavy stainless-steel or cast-iron skillet** is ideal because it retains high heat evenly and creates the best crust. Non-stick pans work but rarely get hot enough for a proper sear, and the skin won't crisp as well. Avoid thin pans — they create hot spots and can burn the skin before the flesh cooks through.