If you want a quick, flavorful weeknight dinner, this pan-seared salmon delivers. Crispy on the outside and tender inside, it’s perfectly balanced with simple garlic green beans. The whole meal comes together in under 15 minutes with just a few pantry staples and provides a protein-rich option for busy evenings.
If you enjoy easy salmon dinners like this, try the other simple salmon recipes in your collection for variety—there are baked, glazed, and air-fryer versions that work great for weeknights.
Ingredients
- Salmon fillet
- Green beans
- Garlic cloves
- Oil with a high smoke point
See the recipe card below for exact quantities and serving information.
Instructions
Fry the salmon skin side down!
Once cooked, flip and sear the other side.
Set the salmon aside, then sauté garlic and green beans in the same pan.
Serve with buttery rice or your preferred side and enjoy.
- Season the salmon – Pat the fillet dry and season generously with salt and freshly cracked black pepper on both sides.
- Heat the pan – Preheat a stainless steel or nonstick skillet until hot. If using stainless steel, a few drops of water should dance across the surface. Wipe away any excess water, add oil, and swirl to coat the pan.
- Sear the salmon – Place the fillet skin-side down and leave it untouched for 1–2 minutes. Gently shake the pan; when the fish releases naturally, flip it and sear the other side until golden and crisp.
- Finish cooking – Depending on thickness, the salmon may be done after searing. If needed, transfer to a preheated 400°F (200°C) oven for 5–8 minutes to reach your preferred doneness. Let the fish rest briefly after cooking.
- Make the garlic green beans – In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add steamed or blanched green beans and toss for 3–5 minutes to warm through and pick up flavor from the pan. Season to taste with salt.
- Serve – Plate the salmon with garlic green beans, squeeze fresh lemon over the fish, and serve with buttery rice, mashed potatoes, or another favorite side.
Substitutions
- Salmon fillet → trout, Arctic char, or halibut fillet
- Oil → avocado oil, light olive oil, ghee, or butter (watch heat)
- Green beans → asparagus, broccolini, or zucchini
- Garlic cloves → garlic powder or minced shallots
- Buttery rice → mashed potatoes, couscous, or quinoa
Equipment
- Stainless steel or nonstick skillet
- Small pot (for steaming or blanching green beans)
- Cutting board and chef’s knife
- Plate (for seasoning the salmon)
- Airtight container (for storing leftovers)
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the oven to preserve texture. For longer storage, freeze cooked salmon (without green beans) for up to two months; thaw overnight in the refrigerator before reheating.
Top tips!
- Preheat the pan properly – A hot pan minimizes sticking and helps create a golden, crispy crust.
- Pat salmon dry – Dry fish browns more evenly and allows the seasoning to adhere.
- Don’t overcook – Aim for tender, slightly flaky salmon; finish in the oven if you’re unsure.
FAQ
Salmon is done when it flakes easily with a fork and the center is just opaque. For precision, use a thermometer—145°F (63°C) at the thickest part is the USDA guideline for fully cooked fish.
Yes. Skinless fillets work, but handle them gently when flipping since they’re more fragile.
You can season the salmon a few hours ahead and refrigerate. Steam or blanch the green beans in advance and finish them quickly in the pan with garlic just before serving.
Related
Looking for other quick dinners? Try easy pasta, ramen, or simple chicken and seafood recipes that come together in 10–20 minutes for busy nights.
Pairing
Finish the meal with a light dessert or a simple fruit-based sweet to balance the savory main—choose something you enjoy and that complements the meal’s flavors.
Easy Pan Seared Salmon Recipe (with garlic green beans)
Pin Recipe
5 mins
10 mins
15 mins
Equipment
Method
Notes
Ingredients
- 1 salmon fillet
- Salt & freshly cracked black pepper
- 2 tablespoons oil (high smoke point)
- 1 handful green beans, trimmed
- 2 garlic cloves, minced
- Salt, to taste
Equipment
- Stainless steel or nonstick pan
- Cutting board
Method
- Season the salmon – Pat dry and season both sides.
- Heat the pan – Preheat and add oil once hot.
- Sear the salmon – Cook skin-side down until it releases, then flip and crisp the other side.
- Finish cooking – If needed, finish in a 400°F oven for 5–8 minutes and let rest.
- Make the garlic green beans – Sauté garlic, add steamed green beans, toss 3–5 minutes, and season.
- Serve – Plate with a squeeze of lemon and your chosen side.
Notes
Tried this recipe?
Let us know how it turned out!
Food safety
- Cook foods to safe internal temperatures; fish should be opaque and flake easily.
- Avoid cross-contamination: use separate utensils and plates for raw and cooked foods.
- Wash hands after handling raw fish or meat.
- Do not leave perishable foods at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a suitable smoke point for high-heat cooking to reduce off-flavors and harmful compounds.
- Ensure adequate ventilation when cooking on a gas stove.
Follow local food-safety guidelines for additional details on safe handling and cooking temperatures.