If you’re looking for a quick and delicious weeknight dinner, this pan-seared salmon is a game changer. Crispy on the outside, tender on the inside, it pairs perfectly with simple garlic green beans for a balanced plate. Best part? It all comes together in under 15 minutes with just a few ingredients! (40g of protein)
If you love an easy weeknight dinner like this pan seared salmon, you are also going to LOVE my hot honey glazed salmon, air fryer teriyaki salmon bites & my salmon feta pasta bake!
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Ingredients
- Salmon Fillet
- Green Beans
- Garlic Cloves
- Oil with high smoke point
See recipe card for quantities.
Instructions
Fry the salmon skin side down!
Once cooked, flip & sear the other side!
Set the salmon aside, & in the same pan, sauté the minced garlic & green beans!
Serve it altogether with some buttery rice & enjoy!
- Season the Salmon – Pat your salmon fillet dry, then season generously with salt and pepper on both sides.
- Heat the Pan – If using stainless steel, make sure it’s hot before adding oil (a splash of water should bounce across the surface). Wipe dry, then pour in the oil and swirl to coat.
- Sear the Salmon – Place the salmon skin-side down and don’t move it. After 1–2 minutes, gently shake the pan; once the salmon naturally releases from the surface, flip it. Repeat on the other side until golden and crisp.
- Finish Cooking – Depending on thickness, your salmon may already be done. If not, pop it into a 400°F oven for 5–8 minutes to finish. Remove and let it rest.
- Make the Garlic Green Beans – In the same pan with the leftover oil, sauté garlic for 30 seconds until fragrant. Add in steamed green beans (steam or boil for 5 minutes beforehand) and toss for 3–5 minutes. Season with salt.
- Serve & Enjoy – Plate your salmon with the garlic green beans. Add a squeeze of fresh lemon over the salmon and pair with buttery rice for a complete meal.
Substitutions
- Salmon Fillet → Trout, Arctic char, or halibut fillet
- Oil Of Choice → Olive oil, avocado oil, ghee, or butter
- Green Beans → Asparagus, broccolini, or zucchini
- Garlic Cloves → Garlic powder or shallots
- Buttery Rice → Mashed potatoes, couscous, or quinoa
Equipment
- Stainless Steel Or Nonstick Skillet
- Small Pot (for steaming/boiling green beans)
- Cutting Board & Chef’s Knife
- Plate (for seasoning salmon)
- Airtight Container (for storing leftovers)
Storage
Store leftover salmon and green beans in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven to maintain texture. For longer storage, freeze the cooked salmon (without green beans) for up to 2 months. Thaw overnight in the fridge before reheating.
Top tips!
- Preheat the Pan Properly – A hot pan ensures the salmon won’t stick and gives you that golden, crispy crust.
- Pat Salmon Dry – Removing excess moisture helps the seasoning stick and promotes even browning.
- Don’t Overcook – Salmon is best when tender and slightly flaky; use the oven finish if you’re unsure for perfectly cooked fish.
FAQ
Salmon is done when it flakes easily with a fork and the center is just opaque. For extra accuracy, use a thermometer—145°F at the thickest part is perfect.
Yes! Skinless salmon works fine, but be extra careful when flipping since it’s more delicate and can break apart easily.
You can season the salmon a few hours in advance and keep it in the fridge. For the green beans, steam them ahead and quickly sauté with garlic right before serving.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this pan seared salmon:
Easy Pan Seared Salmon Recipe (with garlic green beans)
Ingredients
Equipment
Method
- Season the Salmon – Pat your salmon fillet dry, then season generously with salt and pepper on both sides.
- Heat the Pan – If using stainless steel, make sure it’s hot before adding oil (a splash of water should bounce across the surface). Wipe dry, then pour in the oil and swirl to coat.
- Sear the Salmon – Place the salmon skin-side down and don’t move it. After 1–2 minutes, gently shake the pan; once the salmon naturally releases from the surface, flip it. Repeat on the other side until golden and crisp.
- Finish Cooking – Depending on thickness, your salmon may already be done. If not, pop it into a 400°F oven for 5–8 minutes to finish. Remove and let it rest.
- Make the Garlic Green Beans – In the same pan with the leftover oil, sauté garlic for 30 seconds until fragrant. Add in steamed green beans (steam or boil for 5 minutes beforehand) and toss for 3–5 minutes. Season with salt.
- Serve & Enjoy – Plate your salmon with the garlic green beans. Add a squeeze of fresh lemon over the salmon and pair with buttery rice for a complete meal.
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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