PAN GRILLED SALMON in 10 Minutes! You'll Make Your Salmon This Way Forever! The Best Salmon Recipe

Remove the salmon from the fridge at least 30 minutes before cooking to bring it to room temperature.

Pat dry the salmon fillets with paper towels to ensure a nice crust.

Combine salt, black or white pepper, garlic powder, paprika, dried basil, dried parsley, and pepper flakes in a bowl.

Drizzle olive oil over the salmon before seasoning to prevent sticking.

Heat a grilled pan or skillet on medium heat and add 1 tablespoon of olive oil, brushing it to coat the pan completely.

Let the oil heat up until shimmering, then add the salmon skin side down if it has skin.

Do not overcrowd the pan; cook 2-3 fillets at a time in the grilled pan and 2 fillets at a time in a cast iron skillet.

Cook the salmon undisturbed for about 4 to 5 minutes per side for thick fillets, reducing to 3 to 4 minutes per side for thinner fillets.

The fish is ready to flip when it pulls away easily from the pan; cook on the other side until done.

Remove the salmon from the pan and repeat the process with the remaining fillets.

The salmon is ready when it flakes easily with a fork; serve with lemon wedges and garnish with fresh parsley.

Equipment Needed

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