Marianne Martinez
Pan-seared salmon is a quick and easy dish that can be prepared in under 20 minutes. It is a popular choice for a healthy and tasty meal that can be served with a variety of sides, such as roasted broccoli, rice, or an arugula salad. The key to achieving the perfect pan-seared salmon is to start with the fillets skin-side down in a hot pan with oil, and to resist the urge to flip or move the fillets until the skin is crispy and golden. The salmon is then flipped and cooked to your desired level of doneness. This technique results in a tender and flaky fillet with a crispy skin that is comparable to the quality of salmon served in fine dining restaurants.
| Characteristics | Values |
|---|---|
| Cooking time | 15 minutes |
| Pan temperature | High heat |
| Pan type | Stainless steel, cast iron, or carbon steel skillet |
| Oil type | Canola, vegetable, or extra virgin olive oil |
| Oil quantity | Thin layer coating the bottom of the pan |
| Salmon type | Skin-on fillets |
| Salmon quantity | One 6-8 ounce fillet per person |
| Salmon preparation | Pat dry with a paper towel, season with salt and pepper |
| Cooking technique | Sear skin-side down for 6-8 minutes, flip when flesh lightens, sear for another 1-2 minutes |
| Serving suggestions | Arugula salad, Greek lemon rice, roasted broccoli, Zhoug (spicy cilantro sauce) |
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What You'll Learn
Pan-seared salmon cooking time
Pan-seared salmon is a quick and easy dish to make, with most recipes taking around 15 minutes to complete. The key to achieving the perfect pan-seared salmon is to choose the right size fillets, season them well, and allow them to cook undisturbed.
To start, remove your salmon fillets from the refrigerator about 15 minutes before cooking to allow them to come closer to room temperature. Use a paper towel or clean kitchen towel to pat each fillet dry on both sides to prevent them from sticking to the pan. Season the fillets with salt and pepper, or other seasonings of your choice such as Cajun seasoning, Old Bay seasoning, or dried oregano, paprika, and garlic powder.
Next, heat a medium stainless steel or cast-iron skillet over medium-high heat. Add oil to the pan, such as canola or vegetable, or extra virgin olive oil, and tilt the skillet to coat the bottom evenly. Continue heating the oil until it shimmers but does not smoke.
Once the oil is hot, it's time to add the salmon to the pan. Place the salmon fillets skin-side down and press the top with a fish spatula for about 10 seconds to prevent the skin from curling. It's important to resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched creates a flavorful golden crust.
Cook the salmon skin-side down for about 4 to 6 minutes, depending on the thickness of the fillets. You'll know it's time to flip the salmon when the flesh has lightened about 3/4 of the way up the fish. Flip the fillets and continue cooking for another 1 to 2 minutes, or until done to your desired level of doneness.
Finally, transfer the seared salmon to a platter or plate and serve immediately. For an extra touch of flavor, zest a lemon over the top of the fish and squeeze some fresh lemon juice over the fillets. Enjoy your perfectly pan-seared salmon!
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How to get crispy salmon skin
To get crispy salmon skin, start by removing any scales from the salmon skin using the flat side of a knife. Then, pat the salmon fillets dry with a paper towel or clean kitchen towel. This step is crucial, as moisture is the enemy of crispiness. If you have time, place the salmon fillets skin-side up in the fridge for an hour to further dry out the skin.
Next, heat a medium stainless steel or cast-iron skillet over medium-high heat. Add a tablespoon of oil with a high smoking point, such as canola or vegetable oil, to the pan and tilt the skillet to ensure the entire bottom is coated. You can also use extra virgin olive oil, which works well at high heat and prevents the salmon from sticking to the pan. Continue heating the oil until you see ripples on the surface.
Before adding the salmon to the pan, season the fillets with kosher salt, and perhaps some pepper. Then, place the salmon skin-side down in the pan and resist the urge to touch or move it. The skin-side should be cooked for about 6 to 8 minutes, until the flesh has lightened about 3/4 of the way up the fish. If you have a cast-iron pan, the salmon will release from the pan when it is ready to flip. Otherwise, flip the salmon when the flesh closest to the pan has turned white.
After flipping the salmon, cook it for another 1 to 2 minutes, or until it is cooked to your desired level of doneness. For a medium-rare salmon, with super-crispy skin, cook the salmon for another 1.5 minutes flesh-side down, then turn it again and cook the skin for another 60 seconds.
Finally, transfer the crispy skin salmon to a plate and serve with your choice of sides. Enjoy the crispy skin, which some have likened to potato chips or bacon!
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Salmon seasoning and spices
Seasoning and spices are essential to elevating the flavor of your salmon. The key to achieving a restaurant-quality dish at home is to choose the right combination of spices and herbs that complement the natural flavor of the fish without overpowering it.
When it comes to seasoning salmon, there are a plethora of options available. A simple blend of salt and pepper is a classic choice, but if you're feeling adventurous, you can experiment with other spices and herbs. For example, dried oregano, paprika, and garlic powder can add a savory kick to your dish. If you're looking for a fresh and flavorful option, consider combining garlic, onion powder, oregano, and paprika. This simple blend of spices can be customized to your liking, allowing you to control the spiciness and flavor intensity.
Additionally, lemon is a must-have ingredient when cooking salmon. A squeeze of lemon juice can add a bright, savory note to your dish. You can also experiment with lemon zest, which can be mixed with other spices or used as a garnish. If you're feeling creative, try combining lemon with other ingredients such as arugula, spinach, and orange juice for a refreshing and healthy meal.
For those who enjoy a touch of sweetness, brown sugar is a fantastic addition to your salmon seasoning. It helps create a sweet and slightly caramelized crust that pairs beautifully with the natural flavor of the fish. You can also experiment with adding other sweet ingredients, such as honey, to create a unique flavor profile.
When seasoning salmon, it's important to pat the fillets dry before applying the spices. This helps the seasonings stick to the fish and ensures even distribution of flavor. Additionally, it's recommended to season the salmon just before cooking, as salt can break down the flesh if applied too early.
Whether you're pan-searing, grilling, baking, or broiling your salmon, the right combination of seasonings and spices will elevate your dish to new heights. Experiment with different herbs and spices, draw inspiration from various cuisines, and don't be afraid to trust your instincts in the kitchen.
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Pan-seared salmon with garlic butter
Ingredients:
- Salmon fillets (preferably 6-8 oz. skin-on fillets)
- Salt and pepper for seasoning
- Olive oil or canola/vegetable oil
- Butter
- Garlic, minced or crushed
- Lemon
- Fresh parsley, chopped (optional)
Method:
Take the salmon out of the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. Cut the salmon into four equal-sized pieces and pat them dry with a paper towel. Season each piece generously with salt and pepper.
Heat a large skillet (preferably 12-inch) over medium-high heat. Add a tablespoon of oil and a quarter of the butter to the pan and swirl to coat. Place the salmon fillets, skin-side down, into the hot skillet. It is important to note that the skin is tough and can withstand more heat without overcooking the salmon.
Cook the salmon undisturbed for about 4-6 minutes, depending on the thickness of the fillets. The skin will become crispy and golden, and the salmon will be lightly cooked. Flip the fillets and cook for an additional 2-4 minutes for medium-rare salmon, or until cooked to your desired doneness. A good way to test for doneness is to insert a fork or knife into the salmon and twist it; if it flakes easily, it is ready.
Once the salmon is cooked to your liking, transfer it to a plate and cover loosely with aluminum foil. Add the remaining butter to the hot skillet. Once melted, add the garlic to the pan and cook, stirring, until fragrant, about 1-2 minutes.
Serving:
For a complete meal, serve the salmon with a squeeze of lemon juice and a side of your favorite steamed vegetables or a fresh arugula salad. The garlic butter sauce can also be drizzled over rice or asparagus for added flavor. Enjoy the delicious and impressive dish!
Storage:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. It can be served cold in a salad or reheated in the microwave for one minute before serving.
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Pan-searing salmon fillets
Pan-searing salmon is a quick and easy way to cook salmon that delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy skin. It's a simple technique to master at home and can be on the table in less than 20 minutes.
Step-by-step guide
Prepare the salmon fillets
- Remove the salmon fillets from the refrigerator about 15 minutes before cooking to let them come to room temperature.
- Pat the fillets dry on both sides with a paper towel or clean kitchen towel to prevent them from sticking to the pan.
- Season the fillets with salt and pepper on both sides. You can also add other seasonings like Cajun seasoning, Old Bay seasoning, or dried oregano, paprika, and garlic powder.
Heat the pan
- Use a medium stainless steel, cast iron, or carbon steel skillet.
- Place the pan over medium-high heat and let it heat up for a couple of minutes.
- Add a tablespoon of oil with a high smoking point, such as canola or vegetable oil, and tilt the skillet to coat the bottom. You can also use extra virgin olive oil, which is stable at high heat.
- Continue heating the oil until you see ripples on the surface, but be careful not to let it smoke.
Cook the salmon
- Place the salmon fillets, skin-side down, into the pan.
- Cook undisturbed for about 4-8 minutes, depending on the thickness of the fillets.
- Check the colour before flipping. You'll know it's time to flip when the flesh has lightened about 3/4 of the way up the fish.
- Flip the fillets and cook for another 1-6 minutes, depending on your desired doneness.
- For a golden brown crust, cook the fillets undisturbed until the crust forms, then carefully flip.
Finish and serve
- Transfer the seared salmon to a platter or plate.
- You can garnish with lemon slices or wedges, fresh herbs like chives or dill, or a sprinkling of feta cheese or cooked crumbled bacon.
- Serve with sides like an arugula salad, roasted broccoli, or rice.
Tips
- To prevent the salmon skin from sticking, start with a hot pan and ensure the salmon is dry before adding it to the pan.
- Resist the urge to move or flip the salmon too early. Letting it cook undisturbed creates a nice crust.
- For crispy skin, cook the salmon most of the way through with the skin side down to insulate the delicate flesh from direct heat.
- If you prefer, you can remove the skin before cooking.
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Frequently asked questions
First, remove your salmon fillets from the refrigerator 15 minutes before cooking to bring them to room temperature. Pat the fillets dry with a paper towel to prevent them from sticking to the pan.
Use a medium-sized stainless steel or cast iron skillet. Heat the pan over medium-high heat for a couple of minutes. You can test if it's hot enough by flicking a few drops of water into the pan. If the water sizzles and evaporates immediately, the pan is ready.
Add a tablespoon of oil with a high smoking point, such as canola or vegetable oil. You can also use extra virgin olive oil, which is stable at high temperatures. Heat the oil until you see ripples across the surface.
Start with the salmon skin-side down and cook for about 6 to 8 minutes. Then, flip the salmon when the flesh has lightened about 3/4 of the way up. Sear for another 1 to 2 minutes. The salmon is ready when it is tender and flaky with crispy skin.
