Pan Seared Salmon is the fastest way to a restaurant plate on a weeknight. The spiced brown sugar rub caramelizes against the hot skillet while the paprika and garlic keep it savory, and a pat of hot butter finishes it off. Fifteen minutes start to finish and one pan to wash!
Ellen’s Notes
When I’m looking for a quick dinner, this pan seared salmon is always a great idea. It is wonderful on top of a salad, with roasted vegetables, or even served over parmesan rice.
The brown sugar rub leans on spices like paprika, garlic, and onion, so it stays savory with just the right about of sweet for balance. The rub goes on the flesh side only and is seared just long enough for the sugar to melt and caramelize into a glossy crust.
For the best crust, use a stainless steel or cast iron skillet. Non-stick will work too, if you’re nervous about sticking. But as long as you get the skillet good and hot before adding the salmon, you shouldn’t have an issue!
Key Ingredient Notes
- Salmon Fillets – Use skin-on for this one, since the skin protects the meat during the long first sear and crisps up beautifully. Try to buy fillets of even thickness so they finish at the same time.
- Brown Sugar – Light or dark will both work, with dark giving a deeper molasses note.
- Paprika – I prefer to use smoked paprika for the little smoky flavor it adds, but regular paprika also works well.
How To Pan Sear Salmon
See the recipe card for full ingredient list and directions below.
Dry and oil the fish. Pat the fillets completely dry with paper towels, then rub about a tablespoon of olive oil over all sides.
Mix and apply the rub. Combine the brown sugar, garlic powder, onion powder, paprika, and salt. Coat the flesh side only and let the fillets sit on the counter while the pan heats.
Heat the skillet properly. Warm a large stainless steel skillet over medium to medium-high heat. When a drop of water beads and skitters, add enough oil to coat the bottom.
Sear skin side down. Lay the fillets in skin side down and immediately turn the heat to medium. Don’t move them for about 4-5 minutes.
Flip and butter. Lift gently with a spatula, flip the fillets, and add the butter. Give them 1-2 minutes more, spooning the butter over as they finish.
Check and serve. Pull at 120°F for medium rare or 130°F for medium. Serve right away with lemon!
📌 Ellen’s Recipe Tips
- Have everything else done first. Salmon takes about 7 minutes to cook and gives you no time to make a side. Plate the rest of dinner before the fish goes in the pan.
- Pat the fillets completely dry. Moisture is what stops a sear from happening! Wet skin steams instead of crisping, and the rub won’t stick to a damp surface either.
- Heat the pan before the oil. With stainless steel, a hot pan and then oil is what keeps fish from welding itself to the bottom. Oil added to a cold pan is the usual reason salmon sticks.
- Don’t move the fish during the first sear. It’ll release on its own once the skin is crisp. If it resists the spatula, give it another 30 seconds.
Storing
Reheated salmon is never as good as it is straight from the skillet, and this brown sugar salmon recipe is no exception! The fillets dry out and the crisp skin softens.
However, cooled leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat it in 30 second bursts in the microwave to try not to dry it out.
Pan Seared Salmon with Brown Sugar
Ingredients
- 1 lb salmon fillets, skin on
- 3 tablespoons olive oil, divided
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika, smoked or regular
- ½ teaspoon salt
- 1 tablespoon butter
- lemon juice, optional for topping
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Instructions
- Using a paper towel, pat the salmon fillets dry. Lightly rub 1 tablespoon of olive oil on all sides of each fillet.
- In a small bowl, combine the brown sugar, garlic powder, onion powder, paprika, and salt. Season the flesh side ONLY of the filets with the rub, making sure to coat the entire exposed side and set aside. (Preparing the filets with the rub and letting them rest on the counter before searing helps to keep the rub on the fillets.)
- Over medium to medium-high heat, preheat a large stainless-steel or cast iron skillet. When the skillet is good and hot (water beads when dripped on the surface) add enough oil (about 2 tablespoons – or more if needed) to coat the bottom of the skillet.
- Once the oil is hot, add the salmon fillets skin-side down in the skillet and lower the heat to medium. Do not move the fillets. Cook for about 4-5 minutes to get the skin good and crispy.
- Gently use a spatula to lift the fillets and flip. Add the butter and let cook for another 1 to 2 minutes, until the fillets reach an internal temperature of 120°F for medium rare or 130°F for medium. The fillets should easily flake once cooked.
- Remove from the skillet and serve immediately, with a squeeze of lemon over the top if desired.
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Nutrition
More Fish Recipes You’ll Love
- Parmesan Crusted Cod – With the best crunchy panko topping!
- Fish En Papillote – The parchment paper locks in the moisture.
- Honey Garlic Salmon – Air fried in a sweet and savory sauce.
- Fish Tacos – My all-time favorite way to serve white fish.
- Air Fryer Mahi Mahi – Restaurant-quality in just 10 minutes.
