Ella Walter
Salmon is a versatile fish that can be cooked in a variety of ways, but one of the most popular methods is pan-searing. This technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy skin. The key to achieving this lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed for a certain amount of time before flipping them over. With just a few simple steps and some patience, anyone can create a restaurant-quality dish in their own kitchen.
| Characteristics | Values |
|---|---|
| When to flip | When the colour of the flesh has lightened about 3/4 of the way up the fish |
| How long to cook skin-side down | 4-9 minutes |
| How long to cook after flipping | 1-5 minutes |
| Pan type | Non-stick, stainless steel, or cast iron skillet |
| Pan temperature | Very hot |
| Oil type | Vegetable, olive, or unsalted butter |
| Whether to season | Yes, with salt and pepper |
| Whether to pat dry | Yes |
| Whether to press down on the salmon | Yes, using a spatula or the back of your hand |
| Whether to cook with the skin | Recommended, but not necessary |
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What You'll Learn
How long to cook salmon skin-side down
To cook salmon skin-side down, first ensure your pan is very hot. This will ensure a crispy crust. Add oil and place the salmon fillets skin-side down.
The majority of the cooking will take place while the salmon is skin-side down. The colour of the fillet will slowly begin to change, starting from the bottom and working its way upwards. This will take around 6-8 minutes for thinner fillets and 8-9 minutes for thicker fillets.
Once the colour change has moved up about three-quarters of the way from the bottom, it's time to flip. The salmon will then be tender and flaky, with crispy skin.
There are some alternative methods for cooking salmon skin-side down. One is to press the salmon down for 20 seconds, then lower the heat to medium-low and let it sit until it's fully cooked. Another is to cook the salmon skin-side down for 5 minutes, then flip and cook for 15-30 seconds on the other side.
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When to flip salmon
Cooking salmon is an art, and there are several ways to perfect it. The most common method is to cook the salmon with its skin side down, undisturbed, for about 6-9 minutes, depending on the thickness of the fillet. This ensures the skin crisps up and creates a crust. Once the flesh has lightened about three-quarters of the way up the fish, it is time to flip it.
If you are cooking without the skin, place the flesh side down against the pan. You can cook it undisturbed for about 4 minutes, and then flip it and cook for another 4-5 minutes.
There is also a "no-flip" method 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. You let it sit until it is fully cooked.
Some people also like to finish cooking the salmon in the oven or a broiler after flipping it. This ensures that the top side cooks while they are plating the rest of the meal.
The key to perfect pan-seared salmon is choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed.
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How long to cook salmon after flipping
When pan-searing salmon, the majority of the cooking takes place while the salmon is cooking on its skin side. After a few minutes, you will notice the colour of the salmon fillet slowly begin to change. Starting from the bottom, where the skin touches the pan, you will see the flesh lighten from deep, dark pink to a much paler colour. This colour change will indicate how the cooking is progressing. Once the colour change has moved up about three-quarters of the way from the bottom, it's time to flip the salmon.
After flipping the salmon, it will take a couple of minutes to cook the other side. For a 6-8oz fillet, sear for another 1-2 minutes. For thicker fillets, cook for 2 minutes more after flipping, and for thinner fillets, cook for 1-2 minutes more. The salmon is done when it is tender and flaky, with crispy skin.
If you are aiming for a golden and crispy crust, cook the salmon skin side up for about 4 minutes, then flip the fillets and reduce the heat to medium. Continue cooking for 4 to 5 minutes or until done to your liking.
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 cook until done. Another method is to tilt the pan and keep spooning hot oil over the salmon to cook both sides simultaneously.
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How to get crispy skin
To get crispy skin on your salmon, there are a few key steps to follow. Firstly, ensure your salmon fillets are dry. This is important because moisture on the skin can prevent it from crisping up. You can pat the fillets dry with a paper towel, and if your salmon has been vacuum-packed, it's a good idea to leave it skin-side up in the fridge for an hour or so to air-dry the skin.
Next, heat your pan. A cast iron skillet is a good option, and it should be hot—but not too hot. You want to avoid high temperatures that can dry out the fish and cause that unappetizing white goo to seep out of the flesh. Heat oil in the pan—don't skimp on it, as this will help distribute the heat evenly and fry the skin to a crisp golden brown.
Now it's time to cook the salmon. Place the fillets skin-side down and leave them undisturbed for most of the cooking time. The length of time will depend on the thickness of your fillets, but generally, you'll cook it skin-side down for around three-quarters of the total cooking time. For a 1-inch thick fillet, this could be around 5 minutes.
Once the flesh has lightened and turned opaque, it's time to flip. You can give the flesh side a quick sear of around 15-30 seconds, or a little longer for thicker fillets. Finally, serve the salmon skin-side up to protect that crispy skin.
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How to know when salmon is cooked
Cooking salmon is easy and elegant. The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed.
Firstly, take the salmon out of the refrigerator about 10 to 15 minutes before you plan to cook it. This will help the salmon cook more evenly. Pat the fillets dry and season with salt and pepper.
Heat a non-stick skillet until very hot before adding some vegetable oil. Place the salmon fillets skin-side down in the pan, pressing down firmly with a spatula to prevent the ends from curling up. The skin acts as a barrier, preventing the delicate flesh from getting blasted with direct heat. It also creates a delicious, crispy crust.
The majority of the cooking will take place while the salmon is skin-side down. You'll know it's time to flip the salmon when the flesh has lightened about 3/4 of the way up the fillet. This should take about 4 minutes for thinner fillets and 6 to 9 minutes for thicker ones.
After flipping the salmon, cook for another 1 to 5 minutes, depending on the thickness of the fillet and how well-done you like your salmon. You'll know the salmon is ready when the flesh flakes with a fork but is still translucent in the centre. If you want to be extra sure, use an instant-read thermometer to check the temperature in the centre of the fillet. When it hits 125 degrees Fahrenheit, transfer the salmon to a plate and let it rest for 5 minutes before serving.
And that's it! You now have a perfectly cooked, pan-seared salmon fillet with a crispy crust and tender, flaky flesh.
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Frequently asked questions
For a thick fillet, cook the salmon skin-side down for 8-9 minutes. For a thinner fillet, cook for 6-7 minutes.
You'll know it's time to flip the salmon when the flesh has lightened about 3/4 of the way up the fillet.
After flipping the salmon, cook it for an additional 1-2 minutes for a thinner fillet and 2-3 minutes for a thicker fillet.
Use a fish or flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter.
