Tillie Doyle
Salmon is a nutritious food that is high in omega-3 fatty acids and various vitamins and minerals. It is also a delicious dish that can be cooked in many ways, one of the most popular being pan-frying. Pan-frying salmon is an easy and efficient way to cook the fish to perfection, resulting in a crispy, golden crust and a tender, flaky inside. It is also a simple technique that can be done at home with just a few ingredients. The key to perfect pan-fried salmon is choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick |
| Pan temperature | Medium-high heat |
| Oil | Yes |
| Salmon skin | On or off |
| Skin side | Up or down |
| Cooking time | 5-7 minutes per side |
| Internal temperature | 120°F-145°F |
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What You'll Learn
How to get crispy skin
Yes, you can cook salmon in a frying pan. Here are some tips to achieve crispy skin:
Firstly, ensure your salmon fillets are dry. Pat the skin with a paper towel to absorb any moisture. If your salmon was vacuum-packed, or you have time, place the salmon skin-side up in the fridge for an hour or so to further dry out the skin.
Secondly, heat oil in a non-stick skillet over medium-high heat until the oil is shimmering. Use enough oil to distribute the pan's heat evenly and prevent the skin from burning.
Thirdly, season the salmon. Sprinkle salt and pepper on both sides of the fillet, or use your preferred seasoning. If you have time, season the salmon 45 minutes to several hours in advance and leave it in the fridge to retain moisture during cooking.
Finally, place the salmon fillet in the pan, skin-side down. Press gently but firmly on the back of the fillet for about 10 seconds with a slotted spatula to prevent the skin from curling. Cook the salmon for most of the time on the skin side—around 90%—until the skin is golden brown and crispy. The time will vary depending on the thickness of the fillet, so use a meat thermometer to check. Once the salmon is cooked to your liking, flip the fillet over and cook the other side for 15-30 seconds.
Serve the salmon skin-side up to retain the crispiness of the skin.
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How long to cook for
The cooking time for salmon in a frying pan depends on several factors, including the size and thickness of the fillet, whether it has the skin on, and your preferred level of doneness.
If your salmon fillet still has the skin on, it's recommended to cook it skin-side down first. This helps to create a crispy skin, which is considered one of the best parts of frying salmon. It also helps to prevent overcooking, as the skin acts as a heat barrier, transmitting heat to the interior flesh slowly.
If your salmon fillet is skinless, place the flesh side down against the pan. If you are cooking with the skin on, it's important to ensure that the fillet is dry before adding it to the pan, as this will help to prevent sticking and ensure the skin crisps up nicely.
For a 6- to 8-ounce fillet that is about 1-inch thick, heat oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Then, add the salmon fillet, cooking it skin-side down first for about 4 minutes until golden and crisp. Carefully flip the fillet and reduce the heat to medium, cooking for an additional 3 to 5 minutes, depending on your desired level of doneness.
For thicker fillets, you may need to increase the cooking time by a few minutes on each side. For example, one source recommends cooking a skin-on fillet for 6 to 8 minutes on the first side, depending on the thickness, and then flipping once the flesh has lightened about 3/4 of the way up the fish.
It's important to note that cooking times may vary depending on your desired level of doneness. For a "medium-rare" salmon, look for a slightly translucent, jewel-like orange center. For a "medium" salmon, cook until the inside is just opaque.
To ensure even cooking, it's recommended to bring the salmon to room temperature before cooking, allowing it to sit on the countertop for about 10 to 20 minutes. This helps the heat of the pan transfer to the fish evenly and consistently.
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What temperature to cook at
When cooking salmon in a frying pan, it is important to consider the temperature to ensure the salmon is cooked to your liking and is safe to eat.
Firstly, it is recommended to bring the salmon to room temperature before cooking. This will help the salmon cook more evenly. Take the salmon out of the refrigerator about 10 to 20 minutes before cooking and pat the fillets dry with a paper towel or kitchen towel. This will also help to prevent the salmon from sticking to the pan.
When cooking the salmon, the pan should be heated to medium-high heat. Add oil to the pan and heat it until it is hot and shimmering. The oil is ready when it ripples across the surface. If the oil smokes, it has been heated for too long.
The cooking time and temperature will depend on your desired level of doneness. For a medium-rare salmon, heat the fillets to 110°F to 125°F. At this temperature, the connective tissue between the layers of flesh begins to weaken, and the salmon will be relatively opaque but still juicy and moist. For a medium to well-done salmon, aim for a temperature of 125°F to 140°F. The salmon will become flakier and develop a chalky texture.
It is important to note that the US FDA recommends cooking salmon to an internal temperature of 145°F to kill bacteria. However, some people believe that salmon cooked to this temperature may become dry and overcooked.
To achieve a crispy skin, cook the salmon skin-side down first over medium-high heat until golden and crisp, which should take about 4 to 6 minutes. Then, carefully flip the fillets and reduce the heat to medium. Continue cooking for an additional 4 to 5 minutes, or until done to your liking.
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How to prevent the salmon from sticking to the pan
To prevent salmon from sticking to the pan, it is important to ensure that the salmon and the pan are both dry and hot enough.
Firstly, bring the salmon to room temperature about 10 minutes before cooking. Adding a cold protein to a hot pan can cause the temperature of the pan to decrease and result in uneven cooking. Next, pat the salmon dry with a paper towel to remove excess moisture. The moisture can decrease the temperature of your pan and cause the salmon to steam rather than sear.
It is also important to ensure that the pan is hot enough before adding the salmon. A non-stick pan is preferable as these slick pans heat up quickly and transmit heat evenly, making it easier to flip the salmon without anything getting left behind. If the pan is not hot enough, the salmon can form a chemical bond with the metal, making it impossible to flip without tearing up the skin. Preheat the pan with oil to rapidly set the proteins in the fish before it has a chance to start bonding.
When the salmon is ready to be flipped, it will naturally release from the pan with minimal sticking. Use a thin spatula to flip the salmon.
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What to serve with salmon
Salmon is a versatile fish that can be paired with a variety of side dishes. Here are some ideas for what to serve with salmon:
Vegetables
Salmon goes well with most vegetables, especially when grilled, roasted, or stir-fried. Asparagus, broccoli, broccolini, okra, and green beans are all great choices. You can also try Brussels sprouts, cauliflower, or eggplant. Add some garlic, lemon, or vinegar for extra flavour. If you're looking for something different, try coating asparagus tips in breadcrumbs and roasting them to perfection.
Starches
Mashed potatoes, roasted potatoes, or mini potatoes are all delicious options to serve with salmon. If you're looking for something other than potatoes, try rice, quinoa, couscous, or pasta.
Salads
A crisp salad can be a refreshing accompaniment to salmon. Try a simple bed of arugula and avocado, or get creative with a giant couscous and tomato salad, or a blue cheese and bacon-smattered iceberg salad. If you're feeling adventurous, add some fruit to your salad, such as quinoa and vegetable mix tossed in olive oil and red wine vinegar.
Dairy
Salmon pairs surprisingly well with dairy, especially tangy or tart options in moderation. Think Caesar salad with Parmesan cheese, or a blue cheese and bacon combination. Yoghurt-based sauces or dips can also be a nice contrast to the richness of the salmon.
Sauces and Seasonings
Salmon can be seasoned with salt, pepper, dill, lemon juice, garlic, butter, or various seafood seasoning blends. For a sauce, try a yoghurt-based dip, nuoc cham (a sweet-sour Vietnamese dipping sauce), or a red pepper, olive, and caper salsa.
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Frequently asked questions
It is recommended to cook salmon for 5-7 minutes on each side, depending on the thickness of the fillet.
The frying pan should be heated to a medium or medium-high temperature.
Salmon can be cooked with or without the skin. Cooking with the skin on can make it easier to flip the fillet and prevent it from falling apart. It also adds flavour and creates a crispy texture.
Salmon can be seasoned with salt, pepper, dill, lemon juice, garlic, butter, or seafood seasoning mixes.
