I’ve cooked it twice in three weeks with great results. Tried it and loved it. This is, hands down, our favorite way to make salmon. Can I still acheive this on the stove top or will I also need to pop in the oven to finish cooking? Hi Carl, It’s perfectly fine to use stainless steel; nonstick just offers a little insurance that the salmon will release easily. Hi Brian, I find this technique works well for me. I used well seasoned cast iron. Love this recipe…..so easy and fool proof! I followed your recipe for the pan seared salmon & was amazed how crispy & good it turned out! « Roasted Tomatoes with Spinach and Pesto. What You’ll Need To Make Pan Seared Salmon. I made for Valentine’s Day with a side of watercress salad with warm vinaigrette followed by a couple good cheeses and choc covered strawberries. Transfer to a platter and serve. (I’m obviously in the minority though.) Thanks! Will be repeating! Please continue being positive & shining light! This is my new go-to for cooking salmon on the stove. Best salmon ever!! One of the best, now I’m going to try the other salmon recipes. Amazing! I tried this before, the fish won’t go black or overcooked! Simplicity at its best! I think the secret was the cooking time. It’s essentially frying the meat of the salmon in oil, and the two together is just too much for me. It is so easy and delicious! So easy yet so delicious! The blackened tilapia was amazing too! So simple and ohhhhhh so good. I cooked at Aquavit- lots of Salmon. I’m so happy that I stumbled upon your site. When the pan-fried surface touches the water, it would immediately lose its crispy taste. Who knew?? Even it’s only a few seconds. We used steelhead trout, and paired with roasted butternut squash and green salad. Another winner… imagine that! Made a nice dinner for my wife and myself! Wonderful~ Thanks Jenn, without you, I won’t have such a nice breakfast! I used M Salt – a spice blend. I’d just lower the heat after searing it so it cooks through without the outside burning. Thanks Jenn! . Salmon can be a bit pricey for our budget and I was afraid to buy it in case it didn’t turn out. I squeezed some fresh lemon and drizzled honey on my piece. Seasoned perfectly and done to a crisp perfection yet so tender on the inside. I made your sauteed tomato with zucchini, and honey chipotle broccoli side dishes (both consumed in 5 minutes)…..with lots of mmmmmm! Excellent – and quick and easy. Fish cooked to perfection. Love your recipes! In fact, it’s the way salmon is typically prepared in fine dining restaurants. (I’m just learning my way around the kitchen..I’m still just astonished when when every thing can hit the plates at the same time..it’s magic lol). Our side dish was noodles with Jenn’s Peanut Sauce and fresh sauteed vegetables. Thank you, thank you, thank you!! Thank you so much for blessing me with your recipes. Thank you! Great recipe. Dinner on the table in 20 minutes. I used honey mustard and added extra honey; warmed them up in the microwave and drizzled it over the salmon. Thank you to the chef for expanding my family’s palate by teaching me how to successfully cook salmon!! Heat a medium ovenproof nonstick skillet over medium-high heat. I love it, it is my go-to for a quick dinner and it couldn’t be more delicious. Cooking time may need to be adjusted if the filets are very thick. Bake 4-5 minutes longer. I made this recipe last night and it turned out perfect. And while some people may be turned off by eating the skin (my family prefers it without), it does have a wonderful crispy texture. This salmon was a winner! Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Keep up the good work on these recipes! I’ve made something from your blog every week in the past month, and I have learned so much! What would you change in using our all clad pan? Read more…, Plus free email series "5 of a Classically Trained Chef", Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio, 11 Light & Delicious Meals to Help You Reset After Thanksgiving. your cookbook is wonderful, Jenn. There’s some still in the kitchen and I’m betting it’s gone before the night’s up. Great job putting it together. Crunchy crust, moist inside, just salt, pepper and oil-perfect every time! I never thought to tenderize chicken breast and eliminate acidic juices from the marinade. This website is written and produced for informational purposes only. Absolutely delicious! So easy and definitely makes for fancy dinner! Lightly brush salmon filets with some of the olive oil and add the remaining Tbsp into an ovenproof frying pan. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I just can’t believe how amazing my salmon always tastes and all I need are 4 ingredients total (salmon, olive oil, sea salt & pepper)! Very simple and very tasty. Thank you!! All I add to your perfection is a wedge of lemon on the side so people can choose whether they want to add that or not. I made it a few days later for home date night, with the rice pilaf in the same blog and the lemon pudding cakes. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. I’ve never cooked salmon from frozen, so I can’t speak from experience, but this may help. Wow! I could not stop myself from finishing the whole thing. I sliced a one lb piece of salmon into 4ths, like your picture. I made this recipe last night and it was absolutely divine. This is excellent. The skinless side has a fabulous, crisp finish and, after turning, it cooked to a nice medium throughout, not the leathery consistency that I usually serve. Thank you SO much! Best salmon I’ve ever made. It’s been years since I cooked salmon – I think my last try turned out a bit messy and put me off a bit. I’ve tried so many different recipes but this by far was the easiest & the most flavorful! I can never go wrong with one of your recipes. My husband loved it too and does not want it any other way now! Perfect every time! I am eagerly awaiting for your cookbook to arrive. . Fry skin side down until crinkly black. Simple and delicious – our favorite way to have salmon on salad. Your comment was incredible. If you think that might be a challenge, then feel free to cut it in half.