Tiffany Haney
Salmon is a versatile fish that can be cooked in a variety of ways, but one of the most popular methods is pan-frying. It is a quick and easy way to cook salmon, resulting in a crispy exterior and a tender, flaky interior. While it is simple to master, there are a few key steps to follow to ensure perfect pan-fried salmon. The first is to choose the right size fillets, season them well, and allow them to come to room temperature before cooking. The second is to heat the pan and oil, and the third is to know when to flip the salmon.
Characteristics of cooking salmon in a pan
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, stainless steel, or cast iron skillet |
| Pan temperature | Very hot |
| Oil | Vegetable oil |
| Salmon preparation | Pat fillets dry, season with salt and pepper, and bring to room temperature |
| Cooking time | 4-9 minutes on the first side, 1-5 minutes on the second side |
| Flipping technique | Use a fish or flat spatula, turn the fish away from you |
| Doneness | Flesh flakes with a fork, still translucent in the center |
| Serving suggestions | Lemon, quinoa, brown rice, steamed broccoli, sautéed spinach |
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What You'll Learn
How long to cook salmon skin-side down
When cooking salmon, the majority of the cooking takes place while the salmon is skin-side down in the pan. The duration for which you cook the salmon on the skin side depends on the thickness of the fillet and the type of cooking equipment used.
For a standard-sized fillet of salmon, about 150–180 g or 5–6 oz, it is recommended to cook the salmon skin-side down for 6-8 minutes. The pan should be very hot to ensure a crispy crust. Once the colour of the flesh has lightened about 3/4 of the way up the fish, it is time to flip it. After flipping, the salmon should be cooked for another 1-2 minutes.
If you are cooking thicker fillets, you should cook the salmon skin-side down for 8-9 minutes and then flip it and cook for an additional 2 minutes. For thinner fillets, cook the salmon skin-side down for 6-7 minutes and then flip and cook for an additional 1-2 minutes.
Some recipes suggest cooking the salmon skin-side down for a shorter duration of 4-5 minutes, and then flipping and cooking for another 4-5 minutes.
There is also a "no-flip" technique that has been trending on TikTok. For this method, you put the salmon skin side down on a pan at medium-high heat, press it down for 20 seconds, and then lower the heat to medium-low and let it cook until it is fully done.
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When to flip salmon
When cooking salmon in a pan, the majority of the cooking takes place while the salmon is skin-side down. The skin acts as a barrier, preventing the delicate flesh from getting blasted with direct heat. It also helps to create a crispy crust, which is one of the best parts of cooking pan-fried salmon.
When to flip the salmon depends on the desired level of doneness. For a medium-rare finish, with the centre still translucent, the salmon should be cooked 90% of the way on the skin side. This will take about 3 to 4 minutes for room-temperature salmon, and about 6 to 8 minutes if the salmon is cold. Once the flesh has turned from deep, dark pink to a much paler colour about 3/4 of the way up the fillet, it's time to flip.
After flipping, the salmon should be cooked for a further 1 to 5 minutes, depending on the thickness of the fillet and the desired level of doneness. For a medium-rare finish, the salmon should be translucent in the centre, and the flesh should flake with a fork. An instant-read thermometer can also be used to check the temperature; the salmon is ready when it hits 125 degrees Fahrenheit.
There are alternative methods that do not require flipping the salmon. One such method involves placing the salmon skin-side down in a pan with a thin layer of oil, pressing it down for 20 seconds, then lowering the heat and letting it cook until done. Another method is to cook the salmon skin-side up until golden and crisp, then flipping it and reducing the heat to medium, and cooking until done to your liking.
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How long to cook salmon after flipping
When cooking salmon, the majority of the cooking takes place while the salmon is skin-side down in the pan. You should leave the salmon undisturbed for 6 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets. Once the colour of the flesh has lightened about 3/4 of the way up the fish, it's time to flip it.
After flipping the salmon, you should cook it for another 1 to 2 minutes for thinner fillets and 2 to 3 minutes for thicker fillets. You can check if the salmon is ready to be flipped by seeing if the flesh of the fish is cooked—it should release from the pan easily.
There are alternative methods that do not require flipping the salmon. One such method is to put the salmon skin side down on a pan at medium-high heat, press it down for 20 seconds, then lower the heat to medium-low and let it sit until it's fully cooked. Another method is to cook the salmon skin-side up until golden and crisp, then flip and cook for another 4 to 5 minutes.
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How to get crispy skin
To get crispy skin when cooking salmon, there are a few key steps to follow. Firstly, ensure your salmon is dry by patting it with paper towels. If you have the time, leave the salmon in the fridge for an hour or so with the skin side up; the low humidity will help to air-dry the skin. You can also season the salmon with salt and pepper on both sides and leave it to rest in the fridge for up to several hours, as this will help the fish retain moisture during cooking.
The next step is to heat oil in a skillet on medium-high heat until it is hot and shimmering. Swirl in some neutral oil, such as grapeseed or canola, to ensure the whole base is covered. It is important not to skimp on the oil, as this will help to distribute the heat evenly and fry the skin to crisp it.
Once the oil is hot, place the salmon fillets skin-side down in the pan. Press the fillets against the skillet with a spatula to ensure the skin is pushed flat against the surface and to keep the skin in contact with the pan. This will help to achieve an evenly crisped surface. Cook the salmon for around 6-9 minutes, depending on the thickness of the fillets. The colour of the flesh will start to lighten from the bottom, and you should flip the salmon when it is around three-quarters of the way up the fillet.
After flipping, cook the salmon for an additional 1-2 minutes for thinner fillets, and 2-3 minutes for thicker ones. The salmon is now ready to be served immediately, with the skin side up to protect the crispy skin.
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How to prevent salmon from sticking to the pan
To prevent salmon from sticking to the pan, there are several techniques you can use. Firstly, it is important to ensure your pan is very hot before adding oil to it. This will help create a crispy crust on the salmon. Using a non-stick pan is also beneficial.
Next, when placing the salmon fillets in the pan, put them skin-side down. This will help create a crispy skin, which is a desirable outcome when cooking salmon. Cooking the salmon undisturbed for a few minutes is crucial. Resist the temptation to poke or move the fish as it cooks. You will notice the colour of the fillet start to lighten from the bottom, indicating that the salmon is cooking.
Once the lighter-coloured flesh has reached about three-quarters of the way up the fillets, it is time to flip the salmon. Use a fish or flat spatula to flip the fillets, turning the fish away from you to prevent any oil splatter.
If the salmon sticks to the pan, do not force it to flip. Instead, let it cook for another minute before trying again.
For a simple, restaurant-style pan-seared salmon, cook the salmon skin-side up without moving it until it is golden and crisp, which should take about four minutes. Then, carefully flip the fillets and reduce the heat to medium. Continue cooking for four to five minutes, or until done to your liking.
Additionally, bringing the salmon to room temperature before cooking can help ensure even cooking throughout. It is also important to choose the right size of fillets, typically about 1-inch thick, and to season them well.
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Frequently asked questions
Yes, it is generally recommended to flip salmon when cooking it in a pan. The majority of the cooking should take place with the salmon skin-side down, and then it should be flipped and cooked for a few additional minutes.
The cooking time depends on the thickness of the fillet and how well-done you want the fish. For a thick fillet cooked to medium, sear skin-side down for 6-9 minutes, then flip and cook for another 2-5 minutes. For a thinner fillet, sear for 6-7 minutes, then flip and cook for 1-2 minutes.
You will know it is time to flip the salmon when the flesh has lightened about 3/4 of the way up the fish.
