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how long to cook salmon on stove

For a typical salmon fillet on the stove, plan on about 6–10 minutes total over medium to medium‑high heat, depending on thickness and your preferred doneness.

Quick Scoop: Basic Timing

  • Most stovetop salmon fillets cook in 6–10 minutes total.
  • A common pattern is 4–6 minutes on the first side, then 2–4 minutes on the second side.
  • Thicker fillets toward the center of the fish need more time; thin tail pieces cook faster.

A simple rule of thumb many cooks use is about 4–6 minutes per 1/2 inch of thickness , flipping once.

Step‑by‑Step: Pan‑Seared Salmon

  1. Pat salmon dry, season with salt, pepper, and any spices you like.
  1. Heat a non‑stick or cast‑iron pan over medium‑high and add a bit of oil (and butter if you like).
  1. Place salmon in the pan:
    • If it has skin, start skin‑side down and leave it undisturbed until the skin is crisp and the fish is cooked about 3/4 of the way up, around 4–6 minutes.
  1. Flip gently and cook the second side 2–4 minutes , until just cooked through.
  1. Let rest a few minutes off heat before serving.

Visual cue beats the clock: the salmon should turn opaque and flake easily with a fork, but still look moist in the center.

Thickness & Doneness Guide

  • 1‑inch thick fillet: usually 8–10 minutes total (5–6 minutes first side, 3–4 minutes second).
  • Thinner fillet (about 3/4‑inch): closer to 6–8 minutes total.
  • Very thin tail pieces: start checking at 4–5 minutes total to avoid overcooking.

If you use a thermometer, medium doneness is around 125–130°F in the center , and many recipes pull the salmon at about 130°F and let carryover heat finish it.

Mini FAQs

  • Skin on or off? Skin‑on helps protect the flesh and crisps nicely on the stove; cook mostly with the skin side down.
  • High or medium heat? Start around medium‑high for searing, then reduce to medium after flipping so the fish cooks through without burning.
  • How do I know it’s overcooked? It will look dry, very flaky, and sometimes “chalky” instead of moist and tender.

If you’re unsure, err slightly under and let it rest; salmon continues to cook a little after leaving the pan.

Information gathered from public forums or data available on the internet and portrayed here.