Time will vary depending on thickness, so use a thermometer. The main idea here is to score the salmon before cooking on the skin side, so that the salmon won’t curl while cooking. How Long to Sear Salmon: The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side, until it’s golden brown and crispy. Pan fried salmon is probably one of those dishes that everyone has made at some point. Gordon Ramsay uses a non-stick 8-10” frying pan for omelets, 11-12” non-stick for general frying, and a cast-iron skillet for searing steaks and meats. Here’s the secret: Let the salmon cook for 90% of the time on the skin side. Weight also matters, because when you buy a lightweight stainless-steel pan your stew meat will stick to the pot, ease of cleaning varies as well. I came across this technique from Gordon Ramsay the other and wanted to give it a try. This thoroughly crisps the skin, and also results in a gentler cooking for the flesh of the salmon. https://www.foodnetwork.com/videos/pan-seared-salmon-0136160 https://www.delish.com/cooking/recipe-ideas/a23570664/pan-fried-salmon