Cooking salmon in a skillet is one of the simplest and most reliable ways to achieve a beautifully crisp exterior with a tender, flaky inside. Whether you're making a quick weeknight dinner or a perfectly seared fillet for a special occasion, a good skillet makes all the difference.
High-quality skillets from Scanpan, WMF, Essteele, and Chasseur offer excellent heat control, which is essential when cooking delicate fish like salmon. This guide walks you through everything you need to create restaurant-style results at home.
Why Use a Skillet for Salmon?
- Perfectly crispy skin with golden colour
- Even heat distribution for consistent cooking
- Quick method—ready in 8 to 12 minutes
- Easy to add flavours like garlic, herbs, or butter
- Better control compared to oven or grill
Skillets from Scanpan and Essteele are especially good at maintaining even heat, helping prevent overcooking.
Ingredients You Need
- Salmon fillets (skin-on recommended)
- 1–2 tablespoons oil (olive or avocado oil works best)
- Salt and pepper
- Optional: lemon, garlic, butter, fresh herbs
How To Cook Salmon In A Skillet (Step-by-Step)
1. Pat the Salmon Dry
Removing moisture helps achieve a crisp, golden crust. Season the fillets generously with salt and pepper.
2. Heat the Skillet
Place your skillet over medium-high heat and add oil. A heavy-base pan—like those from WMF or Chasseur—ensures even heating and prevents hot spots.
3. Cook Skin-Side Down
Place the salmon in the skillet with the skin side facing down. Press lightly with a spatula for the first 20–30 seconds to prevent curling.
4. Let It Crisp
Cook for 5–7 minutes without moving the fillet. The skin should turn crispy and release naturally from the pan when ready.
5. Flip and Finish
Flip the salmon gently and cook for another 2–4 minutes, depending on thickness. For extra flavour, add garlic and a small knob of butter during the final minute.
6. Rest and Serve
Remove from heat and let the salmon rest for a minute. This keeps it juicy and helps finish the cooking process.
Tips for Perfect Skillet Salmon
- Start with skin-on fillets for best crispiness.
- Don’t overcrowd the pan — cook in batches if needed.
- Avoid flipping too early; the skin will release on its own.
- Add lemon slices or herbs for extra aroma.
- Lower heat if the salmon begins to brown too fast.
Best Skillets for Cooking Salmon
Scanpan Skillets
Non-stick, durable, and excellent for searing without sticking.
WMF Skillets
High-quality stainless steel with steady heat distribution and control.
Essteele Skillets
Heavy-base design ensures even cooking—great for delicate fish.
Chasseur Skillets
Cast iron construction ideal for achieving deep sears and rich flavour.
Explore our full skillet and saucepan collection here: Shop Saucepans & Skillets
Serving Ideas
- Serve with roasted vegetables or mashed potatoes
- Top a fresh salad with warm seared salmon
- Pair with lemon butter sauce or dill yoghurt
- Add to grain bowls with rice or quinoa
Final Thoughts
Cooking salmon in a skillet is quick, flavourful, and easy to master. With a reliable skillet from Scanpan, WMF, Essteele, or Chasseur, you can achieve perfectly seared salmon in minutes.
