Pan Grilled Salmon | Precious Core

 

How to make incredibly tasty Pan Grilled Salmon. The dry rub that goes on the fish adds lots of flavor to an already tasty fish. Serve this with a favorite vegetable side dish for a complete meal.

Four grilled salmon fillets on a serving platter

One of the quickest ways to get dinner on the table is to make Pan Grilled Salmon. Ready in less than 30 minutes and so so good!

You’ll love this recipe because it is:

  • Quick and easy.
  • Healthy. Salmon is loaded with lots of nutrients for you!
  • Versatile. You can pair this salmon with so many sides like sautéed vegetables, mashed potatoes, steamed vegetables, rice, and so on.
A plate with vegetables and salmon

Pan seared meals are lifesavers especially for a busy mama like me! For more easy dinner recipes with fish, check out my pan seared tilapia, lemon butter tilapia and Cajun salmon recipes.

Salmon, oil and dry rub spices for pan grilled salmon

Ingredients For Pan Grilled Salmon

  • Salmon Fillets. Fresh or frozen salmon fillets. The fillets should be at room temperature to ensure even cooking.
  • Salt. For flavor.
  • Ground White Pepper or Black Pepper. I love using white pepper with fish. The flavor of white pepper really complements fish well. But if you can’t find white pepper just go with black pepper.
  • Garlic Granules or Powder. For flavor.
  • Parsley Flakes/Dried Parsley
  • Dried Basil
  • Paprika Powder
  • Olive oil

Easy Salmon Seasoning

Making Salmon seasoning is really easy! Just mix together garlic granules, salt, white or black pepper, dried parsley, and dried basil.

Salmon seasoning on plates

This pan fried salmon dry rub is great on other kinds of fish, beef, pork and chicken! Try using it to season steak or chicken thighs. So good!

Landscape picture of salmon

How To Pan Grill Salmon

  • First pat salmon dry with paper towels. This will help create a nice crust on the fish.
  • Mix seasoning and rub all over the fish. You need about a teaspoon of seasoning per fillet. Rub the seasoning all over the fish making sure to rub the sides as well.
Seasoned Salmon fillets
  • Heat oil in a pan (preferably a cast iron skillet).
  • Add seasoned salmon to the skillet and cook for about 4 minutes on each side until opaque.
Salmon fillets cast iron skillet
Juicy grilled salmon

TIPS FOR PAN GRILLED SALMON

  1. Use a cast iron pan or non-stick skillet (the fish is easier to flip with non-stick) for pan grilled salmon. Stainless steel works as well due to even distribution of heat but could easily stick. If you use a stainless steel skillet be sure to generously grease it.

2. Start cooking the salmon skin side down. It is easier to flip fish when the skin is down since the flesh is too delicate.

3. Press salmon down once it reaches the hot skillet to ensure crispy skin and even cooking.

4. Cook salmon on medium heat: 4-5 minutes on first side until opaque or adjust time depending on thickness of salmon. Cook for about 4 minutes on the other side.

5. Wipe pan between batches if cooking in a smaller skillet and in several batches.

6. Use a large cast iron skillet (12 inches) to cook all fillets at once.

7. Cook the salmon fillets in a grill pan for epic grill marks.

Pan Grilled Salmon fillets on platter

Is It Better To Bake or Pan Fry Salmon?

It depends. Baking salmon requires little hands on time to prep the fish then you let the oven do the work.

Pan frying salmon gives you a nice crust and it is the way to go if you do not want to turn on your oven.

Pan frying salmon is quicker too as the fish only needs to cook for about 4 minutes per side.

This recipe would work for both pan grilled or oven-baked salmon.

How Long To Cook Salmon in Pan

Cook salmon for about 4 minutes per side on medium-high heat. To check if salmon is done, gently press on the fish with a fork. If it flakes easily then it is done.

Close up shot of pan grilled salmon

What To Serve With Pan Fried Salmon

More Easy Dinner Recipes

Four grilled salmon fillets on a serving platter

Pan Grilled Salmon

How to make incredibly tasty Pan Grilled Salmon. The dry rub that goes on the fish adds lots of flavor to an already tasty fish. Serve this with a favorite vegetable side dish for a complete meal.

Course:

Dinner

Cuisine:

American

Keyword:

Pan Grilled Salmon, Pan Grilled Salmon With Skin

Servings: 4

Calories: 300 kcal

Ingredients

  • 6
    salmon fillets
    6 ounces each, skin on, fish should be at room temperature
  • 1
    teaspoon
    salt
  • ¼
    teaspoon
    ground white pepper or ground black pepper
    see note 3
  • 1
    teaspoon
    garlic powder or granules
  • 1
    teaspoon
    paprika
  • 1
    teaspoon
    dried basil
  • 1
    teaspoon
    dried parsley
  • 2
    tablespoons
    olive oil

Instructions

  1. Pat dry room temperature salmon fillets with paper towel on both sides.

  2. Make the seasoning mix. In a small bowl mix together the salt, white or black pepper, garlic powder, paprika, and onion powder.

  3. Pour about a teaspoon of the seasoning mix over each salmon fillet. Using your fingers, rub the seasoning mix over the fillets ensuring that the seasoning is well distributed on the fish.

  4. Place a cast iron skillet or grill pan on medium heat and let it heat up. Add 1 tablespoon of oil to the pan and swirl to ensure the oil coats the pan. Let the oil heat up for 1-2 minutes until shimmering then add the salmon skin side down to the pan. Let it cook on one side undisturbed for 5 minutes.

    I cook 3 fillets at a time in my grill pan.

  5. Flip the salmon to the other side and let it cook for another 4-5 minutes until the fish is opaque and easily flakes or until desired doneness. Remove salmon from pan and repeat the process with the remaining 3 salmon fillets, starting with adding the remaining olive oil to the pan.

    (I used fairly thick salmon so I had to cook them for about 4-5 minutes on the other side. So watch your fish, depending on its thickness, it might take a shorter time to cook.)

  6. Serve this Pan Grilled Salmon warm with your favorite vegetable or carb side dish. I love it with sautéed vegetables!

Recipe Notes

1. It is important to use fish at room temperature because that makes for even cooking. If the fish is not at room temperature some portions will cook faster than others. So take the fish out of the refrigerator at least 30 minutes to an hour before cooking.

2. Patting the fish dry with paper towel ensures that the fish gets a nice crust on the outside.

3. I love using white pepper with fish. The flavor of white pepper really complements fish well. But if you can’t find white pepper just go with black pepper.

4. Do not overcrowd the pan when making this Pan Grilled Salmon. I used a standard size cast iron pan so I only cooked 2 fillets at once so there was enough heat to properly sear each fish.

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