Learn how to pan sear salmon to get that perfect golden crust and tender center—just like at a restaurant—all in under 30 minutes using simple techniques. Top it with olives, capers, and lemon zest, for an easy, Mediterranean-style dinner.
Want Crispy, Golden Salmon? Start Here:
Let me show you how to pan sear salmon the right way—crisp and golden on the outside, tender and just barely cooked in the center, just like you'd get at a restaurant. It’s all about technique. I’ll walk you through it step by step: drying the salmon well, preheating the pan until it’s nice and hot, seasoning just right, and letting the fish sear undisturbed so it can naturally release when it’s ready to flip. With these simple tips, you'll get perfectly cooked salmon every time.
- Easy & Quick: This pan-seared salmon with chunky olive sauce is one of those recipes that looks and tastes like something you’d order at a restaurant, but takes under 30 minutes start to finish. Just 15 minutes of prep and 10 minutes of cook time! Similar to my salmon orzo.
- Mediterranean Meal: What really sets it apart is the bright, briny olive topping—I topped the salmon with a mix of Castelvetrano and Kalamata olives, capers, lemon zest, and a touch of heat, creating the perfect Mediterranean dinner for summer or any time of year just like my Mediterranean salmon with rice.
The Ingredients for Pan-Seared Salmon
- You'll need 4 salmon fillets (6 oz each), salt, pepper, and olive oil.
- For the chunky olive sauce, you'll need castelvetrano and kalamata olives (pitted and roughly chopped), capers, zest of small lemon, lemon juice, sherry vinegar, Aleppo pepper flakes or regular red pepper flakes (optional), and minced fresh Italian parsley.
- The photo below shows all the ingredients you need (with labels). Take a screenshot for your shopping list:
How to Sear Salmon Like a Pro
- Choosing the Right Pan: Enameled cast iron, stainless steel, or regular cast iron work well for searing. A nonstick pan is an option for easier cleanup.
- Achieving a Perfect Sear: Make sure your pan is very hot before adding the salmon, and pat the fillets dry with a paper towel. Let them cook undisturbed for about 5 minutes to develop a crisp crust.
- Flipping Without Sticking: Avoid moving the salmon around in the pan. If it sticks when you try to flip it, don’t force it—just give it another minute or so, and it should naturally release.
- Avoid Overcrowding: Give each fillet space in the pan to ensure a proper sear. If needed, cook in batches rather than steaming the fish by cramming too many pieces together.
- Cooking with Skin-On Salmon: If serving with the skin on, plate the sauce first, then place the salmon skin-side up to keep it crisp. If removing the skin, serve flesh-side up with the sauce on top.
- Accentuate Flavors: Perfectly pan-seared salmon is just the beginning — to really make it pop, I top it with a chunky, briny olive sauce that elevates any plain salmon to something special. For more inspiration, try my pan-seared salmon with spinach and sun-dried tomatoes or my Greek salmon. For something creamier, you might love this Tuscan salmon.
Pan-Seared Salmon with Olives
Learn how to pan sear salmon to get that perfect golden crust and tender center—just like at a restaurant—all in under 30 minutes using simple techniques. Top it with olives, capers, and lemon zest, for an easy, Mediterranean-style dinner.
Ingredients
- 4 fillets salmon fillets about 6 oz each (without skin or with skin-on)
- Sea salt and freshly cracked black pepper
- 4 tablespoons extra virgin olive oil divided
- 1 cup mixed castelvetrano and kalamata olives pitted and roughly chopped
- 2 tablespoons capers drained
- 1 small shallot peeled and finely minced
- 1 small lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon sherry vinegar
- ½ teaspoon Aleppo pepper flakes optional
- 2 tablespoons minced fresh Italian parsley
Instructions
Make chunky olive sauce:
- In a bowl, combine the olives, capers, shallot, lemon zest, lemon juice, sherry vinegar, and red pepper flakes (if using). Stir in 3 tablespoons olive oil and the parsley. Set aside.
Pan-sear the salmon:
- Heat a large skillet over medium-high heat. While the pan heats, pat the salmon fillets dry with a paper towel, then season both sides with salt and freshly cracked black pepper. You can use salmon either with skin on or without skin. The technique is the same.
- Add the remaining 1 tablespoon olive oil to the skillet. Once the oil is shimmering but not smoking, add the salmon fillets (skin side up). Cook for about 4 minutes on the first side on medium-high heat until browned (or the skin is crispy), undisturbed.
- Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 3-5 more minutes until just cooked through. Remove from heat.
Remove the skin (or leave it on):
- At this point you can either remove salmon to a plate (and serve them with skins on) or remove the skins right in the skillet. To remove the skins, carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate. Remove skins from the skillet. You can eat them later or discard them if you don't like them. Leave any remaining oil in the pan.
Serve:
- If removing the skin, serve flesh-side up. Spoon the chunky olive sauce over each fillet (on a plate or plates) and serve immediately.
- If serving with the skin on, plate the sauce first, then place the salmon skin-side up to keep it crisp.
Notes
- Ingredient Swaps: Aleppo chili flakes add a subtle smoky heat, but regular red pepper flakes work as a substitute – use only ⅛ teaspoon as regular red pepper flakes are hotter than Aleppo pepper. Try swapping the parsley for basil or cilantro for a different flavor profile.
- Olive Sauce Tips: Finely mince the parsley so it blends into the sauce properly. A rough chop will leave the leaves too large and prevent them from absorbing the flavors. For 2 tablespoons minced parsley, start with about ½ cup of leaves.
- Balancing Acidity: The sherry vinegar adds complexity to the sauce, but if you prefer to leave it out, simply use extra lemon juice instead.
- Storage Tips: Remove the skin before storing cooked salmon, as it won’t stay crisp. Keep leftovers in an airtight container in the fridge and eat within one to two days.
- Enjoying Cold Leftovers: This salmon is also delicious chilled—try flaking it into a salad the next day!
- Serve it with quinoa, rice pilaf, herbed couscous, creamy risotto, lemon garlic potatoes, or try one of my 4 popular (and easy!) side dishes:
- Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta
- Cilantro-Lime Black Bean Rice
- Garlic Mashed Potatoes
- Spinach and Sun-Dried Tomato Risotto
Nutrition
Nutrition Information
Pan-Seared Salmon with Olives
Amount per Serving
Calories
430
% Daily Value*
Fat
30
g
46
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
18
g
Cholesterol
94
mg
31
%
Sodium
719
mg
31
%
Potassium
927
mg
26
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
35
g
70
%
Vitamin A
455
IU
9
%
Vitamin C
19
mg
23
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Delicious moist salmon. Everyone loved it. I used high-quality olives as recommended and I think they made all the difference. I saved and printed it to use it in the future.
Do glad you tried it and loved it, Tiffany! 🙂
Hi Julia! This recipe says to ‘leave the oil in the pan’ in step 1 under ‘Remove the skin’—- but why? Am I missing something? Do you heat the olive mixture?
Hi Kelly! I leave the oil in the pan after cooking salmon and removing the skin because it adds great flavor—perfect for drizzling over quinoa or rice if you like it. If the salmon oils feel too fishy, feel free to skip it. Also, you don’t heat the olive mixture.
And, I apologize for the late reply—I was at a food blogger conference and traveling last week! 🙂