Pan Seared Salmon With Spice Rub –Â quick and easy salmon with pantry staple dry rub ready in no time. A low-carb meal that uses minimal ingredients with maximum taste!
Salmon recipes are my fave ones whenever I want to shed off some pounds before a big day or right after the holidays. And since we’re two months away before the holidays, I’m re-sharing this quick and easy LOW CARB salmon dish for you to add in your recipe box. And oh, this is also great especially during busy nights.
How to pan sear salmon?
Cooking salmon is somehow tricky. I’d bet that you have eaten overcooked salmon in your lifetime. It’s one of those fish recipes that will make you shed some tears and sweat. Don’t worry, I’ve been there and thankfully I’ve passed that stage.
The goal in searing a salmon is to achieve an opaque pink in the middle, tender and flaky juicy meat. It’s like hugging every salmon flakes in your mouth and savoring all the beautiful medley of flavors.
To start, make sure that your salmon filets are in room temperature and pat them dry with a paper towel. Next is to heat your skillet first before adding the oil. It also helps to use a good quality non-stick pan to avoid unnecessary stress of salmon skin sticking to your pan.
And the most important of them all is to press down firmly the fish once you place it in the pan. This ensures that the ends of the fish won’t curl up which is a major reason for uneven cooking.Â
How long do you pan sear salmon?
I’ve tried this recipe using skinless and skin-on salmon filets. One thing that you need to know by heart though is when you sear a skin-on salmon, you need to sear it with the skin-side up first and cook it for about 3-4 minutes on each side or depending on your preferred doneness. You shouldn’t take your eyes off of the fish as this cooks quickly.
You can mix ahead the dry rub in this recipe so you can easily season your salmon or any fish you love any time you like to. All of the ingredients are sitting right there in your pantry. Trust me, this dry rub will make you fall in love head over heels with this dish.
 
This pan-seared salmon is an easy, quick, yet flavorful way of making salmon. It only takes about 20 minutes from start to finish and you are set. Pair it with this spinach brown rice or with salad. It’s totally an amazing dish using pantry staple ingredients!
Want to have more salmon recipes? Check it out HERE.
Enjoy!
Watch How To Make It
This recipe was first published on January 2015 and has been updated with new photos and write up.
Pan Seared Salmon With Spice Rub Recipe
Ingredients
- 3-4 Salmon steaks room temperature (4-6 ounce)
- 1-2 Tablespoons cooking oil
- Salt and pepper to taste
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1/2 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon bouillon powder optional
- ¼ cayenne pepper optional
Instructions
- Combine the onion, garlic, paprika, thyme, and bouillon powder.
- Brush salmon lightly with the oil, then season with salt and pepper. Followed by the spice rub.
- Preheat a large heavy skillet or grill pan over medium heat for about about 2 minutes , then add enough oil to coat the bottom of the pan, about 1-2 tablespoon.
- Add salmon to pan skin side up seared for about 3 minutes, then flip and sear the other side about 4-5 minutes, depending on the thickness of salmon or until desired degree of doneness is reached
- Remove and serve with salad or side
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
How to Make Pan Seared Salmon
In  a small bowl combine the dry ingredients ;  the onion, garlic, paprika, thyme and bouillon powder.
Brush salmon lightly with the oil.
Then season ever inch of the fish with salt and pepper. Followed by the spice rub.
Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes, add oil . Oil must be  hot to ensure crispness
Place salmon skin up and cook for about  about 3 minutes, then flip and cook for  4-5  minutes on the skin side  or until desired degree of doneness is reached.
Elena says
I have cooked salmon many times. But could never seem to NAIL IT. Well, your recipe hands down NAIIILLLLLED IT!!!! Thank you so much! Got that nice crisp, simple recipe, straightforward and absolutely amazing flavours. Fantastic! Than you!
Imma Adamu says
I’m so glad that you liked the recipe! Thank you so much, Elena.
Ronnie says
Just made this pan seared salmon with Keto lemon and garlic broccoli, so delicious
ImmaculateBites says
Glad to hear this! thanks
Arpita Patel says
I spend a fair amount of time searching for the perfect salmon recipe, and this just might be it! Thanks for sharing.
ImmaculateBites says
You are in the right place!! I can’t wait for you to try it. Do let me know how it works out for you!
Ellie says
Thank you for sharing this! I really liked the rub, but I did not add the bullion powder, because I did not have any. I added a few pinches of salt instead. I wasn’t sure which type of paprika to use, so I decided to use Hungarian sweet Paprika, not smoked Spanish paprika. I also thought the recommendation to put the salmon in the pan skin-side up, was great, because it was the first time I’ve ever not had my salmon flake while flipping, and I think it might have something to do with the fact that I’ve always put it down skin-side down before.
Elizabeth says
I used the seasoning minus the thyme and bullion and baked it in the oven for 10 minutes – it was AWESOME! Made me excited about salmon again. Thanks!
Hana says
What’s the recipe for the spinach or greens in the video.
imma africanbites says
Hi. Please check out this sauteed spinach here >> https://www.africanbites.com/sauteed-spinach/
Jim Cook says
As a single male, I do a lot of cooking and grilling. Have tried several of your recipes and all have been good. Have even grilled some that were pan fried or baked and they turned out good. I do have a question though. several recipes call for bouillon powder. I have never seen that. All I see is liquid or in cubes. Is the powder just ground up cubes?
ImmaculateBites says
Hi Jim,
Thanks for trying out my recipes . Yes. bouillon powder is just ground cubes- its available in most Hispanic or International Markets depending on the location.
connie S nalls says
I’m sorry, guess I don’t like Salmon, the fish is oily and stink while cooking it. Don’t believe it was your recipe, it was the Salmon never will buy it again.
Louann Whitehead says
tip – cook outside using an electric skillet. No mess, no smell and so delicious.
Sherry says
I’m beyond confused by this ::: “One thing that you need to know by heart though is when you sear a skin-on salmon, you need to sear it with the skin-side up first (works great too with skin-side down first) ” ::: which is it??????????? Do I “need to sear it skin-side up first” or not? Thanks!
imma africanbites says
Skin-side up first. Updated the post. Thanks
Arnold says
I plan on cooking this tonight. Thanks for the recipes. I have one question – what king of bouillon powder do I use? I know of beef and Chicken bouillon, but not seafood bouillon.
ImmaculateBites says
Hi Arnold,
I used chicken bouillon.
Sharon says
I am so excited to find your recipe for pan searing salmon – can’t wait to try it!
imma africanbites says
Hope you like it, Sharon. Happy holidays!
YoungBachelor says
This was my first time cooking with spices. I think it came out really good! Thank you so much for sharing your recipe.
ImmaculateBites says
Awesome, happy to hear this.
Novelette says
In your instructions you said skin side up but in the section with the heading how to pan sear salmon you said it should be skin side first. Which is it?
Most chefs say skin side down first so it can get crispy.
Thanks love your recipes.
imma africanbites says
Sorry for the confusion, Novelette. It’s skin-side up as per photos and instruction. Already updated the post. Thank you for bringing this to my attention.
Victoria Oliver says
Tried. Was tired of lemon pepper all the time on salmon. Not much of a cook put this actually turned out really good. Will definitely make again.
imma africanbites says
Glad it turned out well for you, Victoria! Thanks for stopping by!
Ann says
Loved this salmon & rice recipe and so did my husband and son. This is the first time I have tried a recipe from your blog but it definitely won’t be the last!
ImmaculateBites says
YAY!!! Thanks for giving it a go. And so happy to hear it was a hit with the family.
Janice says
Could i get the salmon and rice recipe
imma africanbites says
Hi, Janice. I guess she was referring to this Brown Spinach Rice here >>> https://www.africanbites.com/spinach-rice-check-rice/ which goes well with this Pan Seared Salmon. My older photos for this recipe included that rice recipe. Hope you give it a go. Enjoy!