Salmon in a Pan is a quick and elegant dish that brings out the best of this rich, flavorful fish. Seared to golden perfection and infused with citrus, wine, and aromatic herbs, this pan-cooked salmon is perfect for weeknight dinners or special occasions. It’s simple to make, yet tastes like something you'd order at a high-end bistro.
Why Everyone Will Love This Recipe
- Ready in under 15 minutes after marinating.
- Tender, juicy salmon with crisp, golden edges.
- Bright, citrusy flavor from lemon zest and white wine.
- A healthy, protein-packed meal that doesn’t sacrifice flavor.
- Pairs perfectly with salad, rice, or roasted veggies.
What Is Salmon in a Pan?
Pan-seared salmon is a classic method for cooking this omega-3-rich fish. Unlike oven baking or grilling, searing the salmon in a hot skillet locks in moisture while creating a lightly crisp exterior. In this recipe, a simple marinade of extra virgin olive oil, lemon zest, garlic, and pink peppercorns adds brightness and depth. A splash of white wine in the pan enhances the sauce, making every bite flavorful and tender.
Pro Tips for Perfect Pan-Seared Salmon
- Use a hot pan to get that delicious golden crust without overcooking the inside.
- Marinate for exactly 1 hour—long enough to flavor the fish but not break down the texture.
- Don’t overcrowd the pan; cook in batches if needed to ensure proper searing.
- Deglaze with wine off heat for safety, then return to heat to reduce and flavor the sauce.
- Finish with fresh herbs and zest for a bright, restaurant-quality touch.
Frequently Asked Questions
Can I Use Salmon with the Skin On?
Yes, just sear skin-side down first for a crispy texture. The skin helps keep the fillet intact while cooking.
How Do I Know When Salmon Is Cooked?
Salmon is done when it flakes easily with a fork and is opaque in the center. Internal temperature should reach 125°F (52°C) for medium doneness.
What Kind of White Wine Should I Use?
Go for dry white wines like Sauvignon Blanc, Pinot Grigio, or even Chardonnay. Avoid sweet varieties.
Can I Marinate It Overnight?
No. Marinating fish too long can make it mushy. One hour is perfect for flavor without compromising texture.
Is This Recipe Keto-Friendly?
Absolutely. This pan-seared salmon is low-carb, high-protein, and fits well into a keto or paleo diet.
Can I Add Vegetables to the Pan?
Yes, you can sauté quick-cooking vegetables like zucchini or spinach in the same pan after removing the salmon.
How to Store Salmon in a Pan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of lemon juice or olive oil to restore moisture.
How to Freeze Salmon in a Pan
Cool the cooked salmon completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently. Note: texture may slightly change after freezing, but flavor remains intact.
Ingredients
How to Make Salmon in a Pan
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Marinate the salmon: Place the fillets in a bowl. Add olive oil, lemon zest, crushed garlic, black pepper, pink peppercorns, and a pinch of salt. Toss gently to coat.
Marinate the salmon: Place the fillets in a bowl. Add olive oil, lemon zest, crushed garlic, black pepper, pink peppercorns, and a pinch of salt. Toss gently to coat.
Cover and refrigerate: Seal the bowl with plastic wrap and let the salmon marinate in the fridge for 1 hour.
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Cover and refrigerate: Seal the bowl with plastic wrap and let the salmon marinate in the fridge for 1 hour.
Heat a skillet over medium-high heat until hot.
Sear the salmon: Place the fillets in the pan and sear for 2 minutes on one side.
Heat a skillet over medium-high heat until hot.
Deglaze with wine: Pour in the white wine and let it bubble for a few seconds to cook off the alcohol.
Flip and finish: Turn the salmon and cook for another 2–3 minutes, depending on thickness.
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Sear the salmon: Place the fillets in the pan and sear for 2 minutes on one side.
Serve: Plate the salmon and spoon some of the reduced pan sauce over the top. Garnish with lemon zest and chopped parsley.
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