Pan-Seared Salmon
Crispy skin, balsamic finish, seared on all four sides. My favorite way to cook salmon.
EasyPrep: 5 minCook: 12 minServes 2Stovetop
Ingredients
- ●2 salmon fillets, skin-on
- ●Balsamic vinegar
- ●Olive oil or olive oil spray
- ●Kosher salt
- ●Black pepper
- ●Smoked paprika
Assembly
- 1.Cut your salmon into portion-sized pieces if it isn't already.
- 2.Season with salt, pepper, and smoked paprika.
- 3.Heat a stainless steel or other high-heat pan over medium-high heat. Add a little olive oil or olive oil spray.
- 4.Place the salmon skin-side down. This is where it'll do most of its cooking — about 4-5 minutes. The skin will get crispy and the fish will cook most of the way through from the bottom up.
- 5.Right before flipping, drizzle a little balsamic vinegar on top of each piece.
- 6.Flip the salmon so the balsamic side is now down and cooks into the fish. Cook for another 2-3 minutes.
- 7.If your piece has thick sides (the 'walls'), stand the salmon up on each side for 30-45 seconds to get a crust on all four sides.
- 8.Remove from the pan and let it rest for 3-4 minutes. The inside will continue cooking — you don't want it overdone.
- 9.Serve with rice, roasted vegetables, or a salad.
Photo coming soon
The Story
“This is my go-to salmon method. The balsamic vinegar right before the flip is the move — it cooks into the fish and adds a depth that takes it to another level. Searing all four sides gives you a full crust, which most people don't think to do. Use a stainless steel pan if you have one — it handles the heat well and gives you a great sear. Simple seasoning, good fish, proper technique. That's all you need.”
