Salon fillet on a white plate with asparagus and a lemon wedge.

The Best Way to Perfectly Cook Salmon: Pan Roasting Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Here’s how to cook salmon so it’s perfectly crisp on the outside and tender and juicy on the inside—every time!


  • 4 (5-6 oz.) salmon fillets, about 3/4-inch thick, with or without skin, whichever you prefer
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil


  1. Preheat the oven to 450°F.
  2. Sprinkle both sides of the salmon with the salt and pepper.
  3. Preheat a large oven-safe skillet (large enough to hold the salmon without crowding) over medium-high heat.
  4. When the skillet is good and hot, add the oil.
  5. When the oil is good and hot, add the salmon (skin-side down, if yours has skin) and cook undisturbed until well browned, 3 or 4 minutes.
  6. Turn the salmon and place the skillet in the oven until the salmon is barely opaque throughout*, 3 or 4 minutes.
  7. Remove the skillet from the oven (be careful—it will be very hot). Transfer the salmon to plates and let rest for about 5 minutes before serving.

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*According to the USDA, salmon is fully cooked when it reaches an internal temperature of 145F. You can use an instant-read thermometer for this, or cut into a fillet to make sure that it is no longer translucent inside and that it is flaky throughout.