How To Make Perfect Seared Salmon: It’s Easy Enough For Weeknights!

Searing salmon on the stovetop produces a texture that is far preferable to baked salmon.

Rinse the salmon first, then pat dry with a paper towel. Sprinkle with salt and pepper.

Place the salmon skin side down in a high-quality, nonstick pan to create a nice, crispy skin!

Don’t move it, don’t touch it, don’t check it, and don’t you dare gently pry the center open to check its doneness.

Cook until you can see a crust forming on the bottom. Don't pick them up. You should be able to see it by looking at the side of the fillet in the pan.

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