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Perfect Pan-Seared Salmon

Serves 6

Salmon is one of the healthiest proteins on the planet, and I highly encourage you to eat it regularly. I eat salmon in one form or another 4 times a week and know my brain and heart love me for doing so! With this simple recipe, you cannot go wrong. Finishing it in the low heat oven is the secret as it keeps it deliciously moist.


  • 2-2 ½ lbs. fresh salmon fillet (wild best, but farmed acceptable)
  • Paul Prudhomme’s Magic Salmon Seasoning


Dust the flesh-side of the salmon fillet with a coating of the Magic Salmon Seasoning. I prefer it a bit on the heavier side.

Preheat the oven to 250 degrees. Spray a large skillet with grapeseed or avocado pan spray and heat to med/high. Add the salmon flesh side down and cook without moving for 7 minutes, longer if you have a thick piece of salmon. Cook until the outside flesh is a nice crispy brown.

Turn fillet over skin side down and place the skillet in the oven heated to 250 degrees. Cook until just barely done in the center. Depending on the thickness of the fillet this could take anywhere from 5-7 minutes. Do not overcook it! Remove the skin before serving.

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