Pan-Seared Salmon: When It's Done

Pan-seared salmon is a quick and easy meal that can be prepared in under 30 minutes. It is best cooked in a hot pan, with the skin side down, for a crispy finish. The key to achieving the perfect pan-seared salmon is to ensure the salmon is dry before adding it to the pan and allowing it to cook undisturbed. This technique will result in a golden crust and a moist, tender interior.

Use the right equipment

The best pan for salmon is one with a heavy bottom that can be heated to a high temperature and that conducts heat evenly. The best options are stainless steel and cast iron. A non-stick pan can also be used, but it won't get the surface of the fish as crisp.

A fish spatula is also recommended. This long, flexible spatula is useful for more than just fish. It can be used for turning roasted vegetables, flipping eggs and pancakes, and getting the perfect flip on your fillet.

Use salmon with the skin on

To pan-sear salmon with the skin on, you'll want to follow a few key steps to ensure the skin is crispy and the fish is cooked to your desired level of doneness.

First, select salmon fillets that are firm and bright-looking, with shiny skin and resilient flesh. You'll want to dry the salmon fillets thoroughly with paper towels, as moisture can interfere with the crispiness of the skin. You can also use a fish scaler to remove any remaining scales from the skin.

Next, season the salmon fillets with salt and pepper on both sides. You can also experiment with other seasonings like garlic powder or onion powder, but be aware that these may burn during the cooking process.

Heat a thin layer of oil with a high smoke point, like avocado oil or ghee, in a stainless steel, cast iron, or carbon steel skillet over medium-high heat. Place the salmon fillets in the pan, skin-side down, and press down gently but firmly for about 10 seconds to prevent the skin from curling up during cooking.

Cook the salmon fillets for about 90% of the total cooking time on the skin side. This will ensure that the skin gets crispy and the flesh stays moist and tender. The cooking time will depend on the thickness of your fillets and your desired doneness, but a good rule of thumb is to cook the salmon for about 5 minutes on the skin side for a 1-inch thick fillet.

Once the skin is golden brown and crispy, carefully flip the salmon fillets and cook for an additional 15-30 seconds on the flesh side. If your pan was hot enough, you should be able to remove the salmon fillets from the skillet easily using a spatula or tongs.

Finally, plate the salmon fillets skin-side up to retain the crispiness of the skin. The salmon is best enjoyed when the flesh is still slightly pink and registers an internal temperature of 120°F (49°C) for medium-rare or 140°F (60°C) for a more well-done salmon.

Let the salmon come to room temperature

Allowing salmon to come to room temperature before cooking is a crucial step in ensuring even cooking and avoiding overcooking the exterior.

Salmon is a tricky ingredient to cook, and it can be easy to overcook it, resulting in a dry and tough texture. By allowing the salmon to come to room temperature, you reduce the risk of the exterior overcooking while the interior is still raw. This is because the closer the salmon is to room temperature, the more evenly it will cook. This is especially important for pan-seared salmon, where the high heat can quickly overcook the exterior.

The ideal time to remove salmon from the heat is just before it's done, as the residual heat will finish the cooking process without overdoing it. By allowing the salmon to come to room temperature, you are giving yourself a larger window in which to cook the salmon, reducing the risk of overcooking.

How long you let the salmon sit out will depend on its thickness and how cold it was initially. As a general rule, it is recommended to let the salmon sit at room temperature for a minimum of 10 minutes before cooking. However, for a large, thick fillet, you may need to let it sit for longer.

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 out at room temperature for an extended period. As a delicate protein, it is more susceptible to the growth of bacteria, so it should not be left out for longer than necessary.

Dry the salmon

Drying the salmon is an important step in the pan-searing process. It ensures that the skin does not stick to the pan and helps to prevent overcooking.

Firstly, remove the salmon from its packaging and use paper towels to pat the fillets dry on both sides. This is important because moisture on the surface of the fish can reduce the temperature of the pan, interfering with the searing process and causing the skin to stick.

Next, season the salmon with salt and pepper. Salt draws moisture out of the fish, so it's best to season the salmon right before cooking. If you have the time, seasoning the salmon 45 minutes to several hours in advance and letting it rest in the fridge can help the fish retain moisture during cooking.

Finally, heat the pan to a high temperature before adding the salmon. The pan should be very hot and the oil should be shimmering. This is important because if the pan is too cold, the salmon can form a chemical bond with the metal, making it impossible to flip without tearing the skin.

Season the fish just before cooking

Seasoning Salmon

When it comes to seasoning salmon, timing is everything. It is best to season the fish just before cooking. Salting the salmon too early will draw out moisture, making it harder to achieve a dry surface for searing.

For seasoning, you can use a simple combination of salt and pepper. However, don't be afraid to experiment with other seasonings and rubs to suit your taste. Just remember to be generous with the salt—under-seasoning is a common mistake made by home cooks.

If you're using a rub, it's a good idea to let the salmon rest for about 15-20 minutes after seasoning to allow the flavours to penetrate the fish.

Now, if you're wondering whether to season the skin side or not, the answer is yes! Seasoning the skin side of the salmon will enhance its flavour, making it more enjoyable if you choose to eat it.

So, to summarise, take your salmon fillets out of the refrigerator, pat them dry, and let them come to room temperature. Just before cooking, season both sides generously, and you're ready to start searing!

Frequently asked questions