The Perfect Pan Seared Salmon
Why This Is The Perfect Pan-Seared Salmon
Crispy, golden crust on the outside, tender and flaky on the inside. This pan-seared salmon is seasoned with a bold blend of Cajun and Creole spices, then finished with a buttery baste for restaurant-quality flavor at home in under 15 minutes.
Directions
- Dry and oil the salmon: Pat salmon fillets dry with paper towels. Coat each fillet evenly with avocado oil.
- Season generously: Season both sides of the salmon generously with lemon pepper, Cajun seasoning, smoked paprika, and Tony Chachere’s Creole seasoning.
- Heat the skillet: Heat a skillet over medium-high heat and add a thin layer of avocado oil.
- Sear skin-side down: Place the seasoned salmon fillets in the pan, skin side down if applicable. Sear for 3–4 minutes without moving.
- Flip and sear: Flip the fillets and sear the other side for another 3–4 minutes, or until golden and crisp.
- Baste with butter: Add a couple of tablespoons of butter to the pan. As it melts, baste the salmon by spooning the butter over the fillets repeatedly for extra flavor and moisture.
- Serve: Once the salmon is cooked through and has a perfect sear, remove from heat and serve immediately.
Pro Tips
- Pat the salmon completely dry: Removing moisture is the key to getting a crispy, golden crust.
- Don’t move the fish: Let it sear undisturbed for the full 3–4 minutes so it releases easily from the pan.
- Use a cast-iron or heavy skillet: It delivers an even, consistent sear for restaurant-quality results.
- Adjust the heat: Add more Cajun or Creole seasoning for extra kick, or dial it back for a milder flavor.
- Baste generously: Spooning the butter over the fillets keeps the salmon moist and adds incredible flavor.
- Serve immediately: Salmon is best enjoyed right out of the pan while the crust is still crisp.
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