Unlocking The Secret To Perfect Pan-Seared Salmon: To Flip Or Not To Flip?

Pan-seared salmon is a quick and easy way to cook salmon that results in a crispy exterior and a moist, tender interior. The key to achieving the perfect pan-seared salmon is to use a heavy-bottomed pan that can be heated to a high temperature, ensure the pan is hot before adding the salmon, and to cook the salmon for most of the time on the skin side to get that crispy texture.

The best pan for salmon is one with a heavy bottom

A cast iron skillet is a great option for achieving the perfect sear on your salmon. It is a durable and versatile option that can be used on the stovetop or in the oven, and it will give your salmon a beautiful, golden crust.

A heavy stainless steel skillet is another excellent choice for pan-searing salmon. It is a sturdy and low-maintenance option that distributes heat evenly, helping you to achieve consistent results.

Both of these pans are ideal for getting your salmon to the desired high temperature and creating an even, crispy crust.

It is important to note that while non-stick pans are convenient, they may not be the best choice for searing salmon as they don't get the surface of the fish as crisp.

In addition to choosing the right pan, there are a few other key tips to keep in mind for achieving the best results when cooking salmon. Firstly, always use salmon with the skin on as it makes it easier to flip and insulates the fish, making it less likely to overcook. Secondly, let the salmon come to room temperature before cooking and pat it dry with paper towels to remove any moisture. Finally, season the fish with salt and pepper just before adding it to the pan, as salt draws moisture out of the fish and you want to keep it dry for a better sear.

By following these tips and using the right pan, you'll be able to create a delicious, restaurant-quality pan-seared salmon with a perfectly crispy exterior and a moist, tender interior.

Use a fish spatula to flip the salmon

Using a fish spatula to flip the salmon is an important part of the cooking process. The fish spatula is a versatile tool that is ideal for flipping salmon due to its thin, sharp edge and angled blade. This allows the spatula to easily slide under the delicate fish fillet without breaking it apart. The slots in the blade also allow grease to fall away when flipping greasy foods like burgers.

When flipping the salmon, it is important to be gentle and confident. Place the fish spatula under the fillet and quickly flip it over, ensuring that the fish doesn't fall apart. It is also important to note the direction in which you flip the salmon; turn the fish away from you to prevent any oil splatter.

The type of fish spatula you use can also make a difference. There are various options available, such as stainless steel, silicone-lined, or wooden-handled spatulas. The best fish spatula should be sturdy, with a smooth and grippy handle, and an angled blade edge of 74 degrees or less. It should also be comfortable to hold and easy to wash.

Additionally, the size of the blade matters. A larger blade may dwarf the fish and make it difficult to handle, especially if you have small hands. Opt for a blade that is under seven inches for better control and maneuverability.

By following these tips and using a fish spatula, you can ensure that your pan-seared salmon is cooked to perfection, with a beautiful, golden crust and a tender, flaky interior.

Let the salmon come to room temperature before cooking

Allowing your salmon to reach room temperature before cooking is a crucial step in achieving a well-cooked fillet. This is because cooking cold salmon straight from the fridge can result in uneven cooking, with the exterior becoming overcooked while the interior remains undercooked. By letting the salmon come to room temperature, you ensure a more gradual and even cook, preventing the "bullseye effect" of a well-done exterior and rare interior. This technique helps you achieve a perfectly cooked fillet that is tender and flaky on the inside, with a beautifully crisp exterior.

The ideal time to remove salmon from the refrigerator is around 10 to 20 minutes before cooking. This timing allows the salmon to reach a temperature closer to room temperature, promoting more uniform cooking. However, it is important to note that seafood is more prone to food-borne bacteria and parasites than other proteins like beef or chicken. Therefore, it is not recommended to leave salmon at room temperature for an extended period, as this could compromise food safety.

While waiting for the salmon to reach room temperature, you can prepare the fillets by patting them dry with paper towels. Removing excess moisture helps prevent the salmon from sticking to the pan and ensures a crispier skin. Additionally, seasoning the salmon with salt and pepper before cooking enhances the flavour. However, it is crucial to add the salt just before cooking, as salting too early can draw out moisture and cure the fish, affecting its texture.

In summary, letting salmon come to room temperature before cooking ensures a more even cook and helps prevent overcooking. By following this technique and properly preparing the salmon, you can achieve a delicious pan-seared salmon with a crispy exterior and a moist, tender interior.

Pat the salmon fillets dry with paper towels

When preparing salmon for pan-searing, it is important to pat the salmon fillets dry with paper towels. This is because moisture on the surface of the salmon can cause the fish to stick to the pan and prevent the skin from crisping up. By patting the fillets dry, you reduce the risk of the salmon sticking to the pan and make it more likely that you will achieve the desired crispy skin.

In addition to improving the texture of the final dish, drying the salmon fillets with paper towels can also help to ensure more even cooking. Moisture on the surface of the salmon can cause it to cook unevenly, resulting in some parts of the fish being overcooked while others are still undercooked. By removing this moisture, you can help to ensure that the salmon cooks more evenly and consistently.

Another benefit of patting the salmon fillets dry is that it can help to prevent the spread of bacteria. According to the USDA, "bacteria in raw juices can splash and spread to other foods and surfaces." By minimising the presence of these juices through drying the salmon with paper towels, you can help to reduce the risk of bacterial contamination in your kitchen.

Finally, drying the salmon fillets can also improve the flavour of the final dish. Moisture on the surface of the salmon can cause it to steam rather than sear, which can affect the taste and texture of the fish. By ensuring that the salmon is dry before placing it in the pan, you increase the likelihood of achieving the desired crispy, golden crust that characterises a well-seared salmon fillet.

Sear the flesh side first

While many recipes and chefs recommend searing the skin side of the salmon first, some people prefer to sear the flesh side first. This is largely down to personal preference and how you want your salmon to look when it's served.

If you don't enjoy eating salmon skin, you may prefer to sear the flesh side first. This way, you get a delightful crispy portion on the side you actually eat. It also makes for a better presentation, as the skin will be at the bottom of the plate.

How to Sear the Flesh Side First

Take the salmon fillets out of the refrigerator and let them stand at room temperature for at least 10 minutes. Use a paper towel to pat the fillets very dry on both sides. Heat some butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat. Just before adding the salmon to the pan, season the flesh side with salt and pepper.

Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, which should take about 5 to 6 minutes.

With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let it cook for another 30 seconds or so, then try again. Reduce the pan heat to medium and cook the salmon on the other side for 2 to 4 minutes, until it is done to your liking.

Tips for Getting a Perfect Sear

• Use a heavy-bottomed pan that you can heat to a high temperature and that conducts heat evenly, such as stainless steel or cast iron.
• Let the salmon come to room temperature before cooking, to ensure the insides finish cooking at the same time as the outside.
• Pat the fillets dry with paper towels before adding them to the pan, as water is the enemy of well-seared salmon.
• Season the fish immediately before cooking, as salt will draw moisture out of it.
• Wait until the pan is hot before adding the salmon, so that you achieve a good sear.
• Don't disturb the salmon while it cooks on each side, as this will prevent a crispy exterior.
• When the salmon is done cooking, it will release easily from the pan. If it's sticking, it may need another minute or so.
• Lower the salmon down into the pan away from you to prevent oil splatters.

Frequently asked questions