How to Pan-Sear Salmon: Easy Pan-Seared Salmon Recipe

Pan-searing is a technique that relies on high temperatures to add a crispy, browned crust to meat, vegetables, and seafood—think perfectly caramelized scallops and crackling fish skin. For the best pan-searing results, use tri-ply pots and pans that have a layer of stainless steel between layers of aluminum. Aluminum’s heat conductivity allows for even cooking; cookware made of stainless steel alone does not lend itself to searing and can lead to hot spots and burns. Cast iron skillets and nonstick pans also work well.

Pan-seared salmon cooks quickly, making it perfect for a weeknight dinner as well as a dinner party. Serve your pan-seared salmon on a bed of sautéd greens, and finish it with a squeeze of fresh lemon juice. Or, serve it alongside avocado arugula salad, a refreshing yet rich side dish that's easy to throw together on a weeknight. For a particularly delicious seared salmon dinner, make a quick lemon garlic butter sauce by deglazing the pan with white wine and then adding lemon slices, a smashed garlic clove, and plenty of butter. Drizzle the butter sauce over the salmon fillets, or serve it on the side in a gravy boat. Alternatively, flavor your butter sauce with capers and minced fresh parsley.