Sautéed Salmon

This sauteed salmon is perfectly seasoned and has a flaky, buttery texture with a golden crust. It’s ready in minutes and so versatile.

Table of Contents

1. Ingredients needed
2. How to sauté salmon
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More easy seafood dinners
7. Sautéed Salmon (Recipe Card)

Sauteed salmon is one of my family’s favorite proteins and works well in various dishes. Before sauteing, the salmon chunks are tossed in fresh ginger and tamari. Because they are in smaller bites, they cook quickly, evenly, and develop an irresistible crunch. The fish is tender and flaky, and we love them in salmon bowls, with a side of potatoes, or over a simple salad.

If you are after more simply cooked salmon, try my air-fryer salmon, oven-baked salmon in foil, pan-seared salmon, or cast iron salmon next. 

Ingredients needed

• Salmon fillets. Cut into 1-inch cubes. Usually, I recommend skin-on salmon, but because we’re cutting it into chunks, it’ll be easier if you remove the skin before cooking or opt for skinless salmon fillets. 
• Kosher salt and black pepper. To taste. 
• Garlic powder. To enhance the flavor and complement the rest of the ingredients. For more garlic flavor, add a few cloves of minced garlic.
• Soy sauce. For essential umami-goodness. Use gluten-free tamari if needed. 
• Ginger. I highly recommend using fresh ginger as it has a far more powerful flavor than ginger powder. 
• Oil. For sautéeing the salmon.

How to sauté salmon

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Prep work. Cut the salmon into 1-inch cubes and pat them dry with a paper towel.

Step 2- Season. In a large bowl, combine all of the ingredients except the salmon. Add the salmon and gently mix until coated.

Step 3- Saute salmon. Add olive oil to a large nonstick skillet and saute the salmon for 2-3 minutes, then flip and continue cooking until all sides are golden brown.

Arman’s recipe tips

• Let the salmon come to room temperature. So it cooks more evenly, allow the salmon to rest on the counter for 20 minutes before cooking.
• Use a hot skillet. Wait for the skillet to heat up before adding the salmon. You’ll know it’s hot enough when the oil easily slicks across the pan. 
• Use an instant read thermometer. Look for a temperature of 145F on the inside of the salmon to know when it’s fully cooked. It’s okay if it’s slightly below since it will continue to cook after it’s removed from the heat.
• Cut the salmon into even-sized pieces. So they cook evenly. 

Storage instructions

To store: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

To freeze: Allow the leftover pan salmon to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Let the leftovers thaw overnight in the fridge before reheating.

To reheat: Place the cooked salmon on a skillet with oil and heat at medium heat for several minutes, flipping periodically until it’s reheated. You can also microwave the salmon for 30-40 seconds, though I’ve found this tends to dry out the salmon.

Frequently asked questions

More easy seafood dinners

• Salmon croquettes
• Salmon Wellington
• Blackened salmon
• Sous vide salmon 
• Stuffed salmon

If you tried this sauteed salmon recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.