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How Long to Pan Sear Salmon (Time & Temp Chart)

Cooking Guide

Exact pan searing times and heat levels for perfectly cooked salmon every time. Covers medium to high heat, ¾-inch and 1-inch fillets, plus tips for crispy skin.

Quick Answer

Quick Answer

Pan sear salmon over medium-high heat for 4–5 minutes skin-side down, then 2–3 minutes flesh-side down, until internal temperature reaches 145°F / 63°C (USDA) or 125°F / 52°C for medium. Use a hot skillet with high-smoke-point oil for the crispiest skin.

Time & Temperature Chart

All times assume standard salmon. Star (☆) marks our recommended setting.

Temperature Thickness Time Result
Medium ¾ inch / 2 cm 4–5 min + 2 min Gentle cook, moist centre
Medium 1 inch / 2.5 cm 5–6 min + 3 min Slower sear, very tender
Medium-High ¾ inch / 2 cm 3–4 min + 2 min Crispy skin, juicy inside
Medium-High 1 inch / 2.5 cm 4–5 min + 2–3 min ★ Best balance of crispy skin and moisture
High ¾ inch / 2 cm 2–3 min + 1–2 min Very fast, watch closely
High 1 inch / 2.5 cm 3–4 min + 2 min Hard sear, risk of overcooking edges

Always verify with a meat thermometer. Safe internal temperature: 145°F / 63°C.

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Other Cooking Methods

Not set on pan searing? Here are the other ways to cook salmon.

Baked Salmon

12–15 min at 400°F / 200°C, hands-off and reliable
Grilled Salmon

6–8 min skin-side down over medium-high heat
Air Fryer Salmon

7–10 min at 400°F / 200°C, no flipping
How to Cook Salmon

Complete guide to every salmon cooking method

Tips for Perfectly Pan-Seared Salmon

  1. 1

    Pat dry for crispy skin

    Blot the salmon with paper towels until the skin and flesh are completely dry. Surface moisture is the number one enemy of crispy skin — it creates steam instead of browning. Season with salt right before cooking.

  2. 2

    Hot pan, cold oil

    Heat the skillet over medium-high for 2 minutes until very hot, then add oil and swirl to coat. The hot pan ensures an immediate sear. Use a high-smoke-point oil like avocado, grapeseed, or canola.

  3. 3

    Don't press down on the fish

    Pressing the fillet into the pan squeezes out moisture and causes uneven cooking. Place it skin-side down gently and leave it alone. The weight of the fillet provides enough contact for even browning.

  4. 4

    Start skin-side down

    Always sear skin-side down first. The skin shields the flesh from the direct heat and crisps beautifully in 4–5 minutes. When you flip, the flesh-side only needs 2–3 minutes to finish.

  5. 5

    Finish thick fillets in the oven

    For fillets thicker than 1.25 inches, sear skin-side down for 4 minutes, then transfer the pan to a 400°F / 200°C oven for 5–7 minutes to finish. This prevents the outside from overcooking before the centre reaches temperature.

Frequently Asked Questions

What's the best pan for searing salmon?
Stainless steel or cast iron. Both hold heat well and create excellent browning. Stainless steel gives you fond (browned bits) for pan sauces; cast iron retains heat best for an even sear. Non-stick works but won't crisp the skin as well — the coating prevents the Maillard reaction.
What oil should I use to pan sear salmon?
Use a high-smoke-point oil: avocado oil (520°F / 271°C), grapeseed oil (420°F / 216°C), or canola oil (400°F / 204°C). Avoid olive oil and butter for the initial sear — they'll smoke and burn at pan-searing temperatures. Add butter in the last minute for flavour if desired.
How do I get crispy salmon skin?
Three keys: dry the skin completely with paper towels, use a very hot pan with oil, and don't move the fillet for a full 4–5 minutes. The skin needs uninterrupted contact with the hot surface to render its fat and turn crispy. It should release from the pan on its own when ready.
When should I flip the salmon?
Flip when the salmon is cooked about 70% through — you'll see the colour change from translucent to opaque creeping up the side of the fillet. The skin should be golden and crispy, and the fillet should release from the pan without sticking. This usually takes 4–5 minutes.
Should I finish thick salmon fillets in the oven?
Yes, for fillets over 1.25 inches thick. Sear skin-side down for 4 minutes to crisp the skin, then transfer the pan (use oven-safe cookware) to a 400°F / 200°C oven for 5–7 minutes. This cooks the centre gently without burning the outside.

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