Description
This Pan-Seared Salmon delivers restaurant-quality results with crispy golden skin and perfectly tender, flaky flesh. Paired with sweet roasted cherry tomatoes bursting with garlic and herbs, this elegant dish comes together in just 20 minutes. Healthy, delicious, and surprisingly simple!
Ingredients
For the Salmon:
4 salmon fillets (6 oz each), skin-on
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika
For the Roasted Cherry Tomatoes:
2 cups cherry tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish
Lemon wedges for serving
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, minced garlic, oregano, salt, and red pepper flakes. Spread on baking sheet and roast 15-20 minutes until blistered.
3. Remove salmon from refrigerator and let sit at room temperature for 15 minutes.
4. Pat salmon fillets completely dry with paper towels on both sides, especially the skin.
5. Use sharp knife to make 3-4 shallow diagonal cuts through the skin of each fillet.
6. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
7. Heat large cast-iron or stainless steel skillet over medium-high heat for 2-3 minutes until very hot.
8. Add olive oil to pan and swirl to coat. Wait 30 seconds until oil shimmers.
9. Carefully place salmon fillets skin-side down in pan. Press down gently with spatula for 10 seconds.
10. Cook undisturbed for 5-6 minutes without moving. Salmon will naturally release when skin is crispy.
11. When salmon is cooked two-thirds up the sides, gently flip using fish spatula.
12. Cook flesh-side down for 1-2 minutes only until desired doneness (125-130°F for medium).
13. Remove from heat and let rest 3 minutes, keeping skin-side up.
14. Plate salmon skin-side up, spoon roasted tomatoes around fish, garnish with fresh basil.
15. Serve immediately with lemon wedges.
Notes
Pat salmon completely dry—moisture prevents crispy skin.
Don’t flip too early—fish releases naturally when ready.
Pan must be very hot before adding salmon for proper searing.
Salmon continues cooking after removing from heat—pull it 5 degrees before target temperature.
Skin-on fillets are essential for this recipe—skin protects delicate flesh and crisps beautifully.
For medium doneness, aim for 125-130°F internal temperature.
Fresh salmon should smell like ocean, not fishy.
Store cooked salmon in airtight container up to 3 days.
Score the skin to prevent curling during cooking.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Pan-Seared Salmon, crispy salmon, salmon recipe, healthy dinner, quick seafood