By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
374 cal · 7 min
Simplest Pan-Fried Salmon
Recipe GLPR5b5a21df0cdc23
A minimalist approach to cooking salmon: two thick-cut fillets seared in a hot pan with neutral oil until the skin crisps and the flesh turns opaque. The fish is seasoned simply with salt and pepper, allowing its natural flavor and delicate texture to shine. Ready in under 10 minutes, this Nordic-inspired dish is perfect as a weeknight main course.
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Ingredients
2 thick-cut salmon fillets with skin, 5 ounces each
2 tablespoons neutral oil, such as rice bran or rapeseed oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Pat the salmon fillets dry with paper towels. This removes surface moisture and helps the skin crisp during cooking.
Season both sides of each salmon fillet generously with kosher salt and freshly ground black pepper.
Place a large skillet over medium-high heat and add the neutral oil. Once the oil shimmers and is nearly smoking, carefully place the salmon fillets skin-side down into the pan.
Cook the salmon skin-side down for about 4 to 5 minutes without moving it. The skin should become crispy and golden. The flesh will begin to turn opaque as it cooks from the outside in.
Flip the fillets carefully and cook for 1 to 2 minutes on the flesh side until the internal temperature reaches 145°F. The salmon should be cooked through but still moist inside.
Transfer the salmon to a serving plate or divide between two plates and serve immediately.
Comments
This recipe's real cost sits entirely in the salmon, which runs eight to fourteen dollars per pound at Charlotte grocers depending on whether you buy farmed Atlantic or wild-caught—easily six to ten dollars per serving before oil and salt. The stated seven minutes is honest if your salmon is thin, but a standard one-inch fillet needs closer to nine or ten minutes total to develop a proper crust and cook through without overdrying. Ingredient availability is straightforward at all major chains, and the recipe rehears reasonably well in a low oven. It's a solid weeknight dinner for two if your budget accommodates premium fish, but it's not cheaper than chicken and will command special shopping attention at the seafood counter.
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