Pan Seared Salmon Steak

This is my go-to easy recipe for Pan-Seared Salmon Steak with perfect golden crust. You just need a few pantry ingredients, a skillet, and a few minutes of your time. This dinner comes together very quickly.

Whenever I go to Asian markets, I buy a few steaks because, one, they are less expensive than buying salmon fillets. I’m guessing probably because you get the steak with bones. Two, if you are like me, a fan of salmon belly, you are gonna love this pan seared salmon steak way more than you love salmon fillets. Of course, you need to buy a salmon steak with a belly piece for that. Three, they don’t dry out as quickly as salmon fillets, in my opinion, because of the bones.

Tips to Pan Sear Salmon Steak perfectly

Use either a cast iron/ stainless steel/ carbon steel pan

These pans conduct and retain the heat very well compared to nonstick pans. Hence, the heat distribution is much better. This helps to get a nice, even golden crust on the salmon steak.

Bring the salmon steak to room temperature before cooking

This helps the salmon to cook evenly. Otherwise middle of the salmon steak takes too long to cook and meanwhile the outer part of the salmon can be overcooked.

Pat the salmon dry

Excess moisture prevents the salmon from having a nice golden crust. It’s important that you pat the salmon dry with a paper towel before you season to remove any extra moisture.

Use an oil with a high smoke point and neutral flavor

It’s good to use a neutral oil that doesn’t alter the flavor of the salmon and can also withstand heat without smoking. I usually use Avocado oil.

Don’t move the salmon around

You need to let the salmon steak sit on the hot pan without touching it to form a good golden crust. The salmon also naturally releases from the pan when a crust is formed.

Use a wide spatula

Salmon is a delicate fish. Especially the salmon belly area, which is full of fat, can break apart if you don’t handle it carefully. Use a spatula with a large area when you want to flip the salmon steak.

Find ingredients and Equipment I use

(Amazon affiliate links)

Stainless steel pan

Paprika

Granulated garlic

Black pepper with grinder

Dried Thyme

Fine salt

Avocado oil

Serving Ideas with Salmon Steak

I love it with some grilled/ steamed or air-fried vegetables and some melted garlic butter on the side.

I also like to serve it with yellow rice and a side salad.

You can also top it with some Bang Bang sauce and serve over jasmine rice and some lettuce. This is so delicious, too.

Print Recipe

Pan Seared Salmon Steak

Author: Roshani Wickramasinghe Cooking Method: Pan frying Cuisine: Famous Across multiple cuisines Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free Quick Meals

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Rest Time 5 mins Total Time 20 mins

Servings: 2

Description

My go-to easy recipe for Pan-Seared Salmon Steak with perfect golden crust. You just need a few pantry ingredients, a skillet, and a few minutes of prep time.

Ingredients

Servings

• ³⁄₄ tsp Fine/ground Salt

• ¹⁄₂ tsp Paprika/Cayenne (cayenne is hotter than paprika)

• 1 tsp Black pepper powder

• 1 tsp Granulated garlic/Garlic powder

• ¹⁄₂ tsp Dried Thyme (optional)

• 2 tbsp Lemon Juice/Lime juice

• 1 Salmon steak, 1 inch thick, weighing about 1 lb.

• 3 tbsp Avocado oil/ Cooking oil of your choice

Instructions

1. Into a small mixing bowl, add salt, paprika, black pepper, granulated garlic, thyme and lemon juice. Mix together. 

   

2. Pat the Salmon steak dry with a paper towel to remove excess moisture. Then apply the spice mix generously. Let it marinate for about 10 minutes.

   

3. Heat a stainless steel pan over medium heat. Then add oil and let it heat up throughly. Carefully place the salmon steak in the pan, and press it gently into the pan using a flat wide spatula. Cook it on medium heat for 5 minutes without touching or moving.

   

4. Carefully lift and turn the salmon steak using a wide spatula. Cook the other side for 5 minutes. Baste the fish with the hot oil while it cooks. If the steak is thick, cook for a few more minutes until done or the internal temperature of the fish reaches 135°F. The internal temperature will continue to rise as the fish steak rests.

   

5. When it's done cooking, transfer to a plate and let it rest for 5 - 10 minutes. Serve warm with lemon.

   

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