How to Pan-Fry Skin-On Pacific Halibut
March 31st, 2026Directions for Flaky, Perfectly Seared Halibut
A mild white fish with a firm and meaty texture, Pacific halibut from Alaska is a popular choice for professionals and home chefs alike. This hearty species is suited for a range of preparations, from simple bakes to family-style feasts to elevated dinners. Skin-On Pacific Halibut portions are especially easy to cook, ensuring effortless meals with juicy, flaky results.
We recommend cooking Pacific halibut with the skin on, and then removing the skin before serving. (However, the skin is safe to eat, if desired.)
How to Pan-Fry Skin-On Pacific Halibut
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
8 minutes
Total time
13 minutes
Yield
1
Ingredients
- 1 (5 oz.) portion Pacific Halibut Skin-On
- Salt and pepper
- High-heat cooking oil
Instructions
1. Heat a skillet over medium-high heat. Meanwhile, pat halibut dry with a tea towel or paper towel, then season with salt and pepper.
2. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fish onto skillet skin-side up, lowering the fish away from your body to reduce risk of getting splattered. Reduce heat to medium to prevent overcooking.
3. Sear undisturbed until fish releases easily with the help of the fish spatula, about 3 to 4 minutes. Flip carefully, then allow to cook until internal temperature of fish reaches 130F at its thickest part for medium doneness, about 2 or 4 minutes depending on thickness of fish.
4. Remove skin, then enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
