Go Back
Grilled salmon fillet served with green beans, carrots, peas, and a creamy herb sauce on a white plate.

Salmon Done Right

Salmon, when done right, is a tender, juicy masterpiece that flakes just enough to melt in your mouth. This recipe will walk you through achieving that perfect balance of texture and flavor every time.
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on or off
  • 2 tbsp olive oil
  • 1/2 tsp  kosher salt
  • 1/2 tsp  black pepper
  • 1 lemon sliced
  •  Fresh herbs (dill, thyme, or parsley), garlic cloves Optional

Equipment

  • Meat thermometer instant-read recommended
  • Non-stick skillet or cast iron pan
  • Oven  if using reverse sear or finishing
  • Tongs or fish spatula
  • Paper towels
  • Kitchen timer or phone timer

Method
 

  1. Prep Fillets:
    Pat salmon dry using paper towels—helps with searing. Rub with olive oil, season both sides with salt and pepper. Let rest at room temperature for 10–15 minutes to avoid uneven cooking.
    Preheat Pan:
    Heat skillet over medium-high until just shy of smoking. You want high heat for that crisp exterior.
    A hand preparing a raw salmon fillet in a brown ceramic bowl, covered in coarse salt on parchment paper
  2. Sear Salmon:
    Place fillets skin-side down. Press gently to keep them flat. Sear 3–4 minutes undisturbed. Flip and sear another 2–3 minutes. Lower heat if necessary.
    Check Internal Temperature:
    Insert thermometer into thickest part:
    120°F (49°C): Rare, soft texture
    125°F (52°C): Medium, moist and tender (chef-preferred)
    130°F (54°C): Medium-well, slightly firm
    145°F (63°C): USDA safe temp, firmer and fully opaque
    Two raw salmon fillets placed on brown parchment paper, ready to be cooked after curing
  3. Visual Cue Check:
    Opaque edges + translucent center = just about right. Center should flake with slight resistance.
    Finish & Rest:
    Remove from heat. Tent loosely with foil. Let rest 3–4 minutes. Residual heat continues cooking slightly.
    Serve:
    Garnish with lemon slices, fresh herbs, or drizzle with garlic butter if desired.
    Raw salmon fillets on a black slate, topped with fresh herbs and surrounded by peppercorns and lemon

Video

Notes

Cooking Tips

  • Fish sticking to pan? It’s not ready to flip. Wait until it naturally releases.
  • No thermometer? Gently press top of fillet—rare feels soft, medium bounces slightly, well-done feels firm.
  • For oven finish: After searing one side, transfer pan to preheated oven at 375°F for 4–6 minutes.
  • Skin-on fillets help retain moisture. Crisp it up by pressing down during the sear.
Nutrient Amount
Calories 320
Carbohydrates 1g
Protein 34g
Fat 19g
Serving Size 170g
Saturated Fat 4g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Trans Fat 0g
Cholesterol 85mg
Sodium 330mg
Potassium 850mg
Fiber 0g
Sugar 0g
Vitamin A 120 IU
Vitamin C 4mg
Calcium 25mg
Iron 1.2mg