Cody Casey
Cooking salmon with the skin on is a great way to prevent overcooking. The insulative subcutaneous fat acts as a heat barrier, transmitting heat to the interior flesh very slowly. To achieve a perfect pan-seared salmon with crispy skin, the pan should be heated to a medium-high heat. The salmon should be patted dry with a paper towel and seasoned with salt and pepper before being placed skin-side down in the pan. The salmon should be pressed down with a spatula for 10 seconds to prevent the skin from buckling. After about 4 minutes, the skin should be crisp and the salmon should be flipped, cooking for another 1-2 minutes.
| Characteristics | Values |
|---|---|
| Pan type | Stainless steel, cast iron, or carbon steel skillet |
| Pan size | 12-inch |
| Oil | Olive oil, unsalted butter, or vegetable oil |
| Flame level | Medium-high |
| Oil temperature | Shimmering |
| Salmon temperature | Room temperature |
| Cooking time | 4-8 minutes on the skin side, 15 seconds to 6 minutes on the other side |
| Salmon temperature when cooked | 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 125°F for medium, or 130°F (54°C) for medium |
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What You'll Learn
Preheat the pan to a high temperature
Preheating the pan is a crucial step in achieving the perfect pan-seared salmon with crispy skin. It is recommended to use a medium to medium-high flame to preheat the pan. This allows the pan to get sufficiently hot before adding the salmon fillets.
To determine if the pan is ready, you can perform a water test. Simply flick a few drops of water into the pan, and if the water sizzles and evaporates almost immediately, the pan is hot enough. Another indication that the pan is ready is when the oil in the pan starts to shimmer. It is important to ensure that the pan is hot before adding the salmon, as this helps prevent the skin from sticking and promotes even cooking.
While preheating the pan, it is essential to use the right type of pan. A large stainless steel, cast iron, or carbon steel skillet is recommended. These materials can withstand high temperatures and provide a good surface for searing. Additionally, it is best to avoid non-stick cookware, as the goal is to achieve a crispy crust on the salmon.
When preheating the pan, it is also crucial to ensure that the salmon fillets are prepared properly. Remove the fillets from the refrigerator about 15 minutes before cooking to bring them closer to room temperature. Pat the fillets dry with paper towels or a clean kitchen towel to prevent sticking and ensure a crispy skin. Seasoning the salmon with salt and pepper on both sides is also an important step before placing it in the pan.
In summary, preheating the pan to a high temperature is a critical step in achieving the desired results when cooking salmon with skin. By using the right type of pan, allowing it to heat up sufficiently, and preparing the salmon fillets appropriately, you can create a delicious and perfectly seared salmon dish with crispy skin.
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Dry the salmon fillets
To cook salmon fillets with skin in a pan, it is important to dry the salmon fillets before placing them in the pan. This is because moisture left on the surface of the fish can quickly reduce the temperature of the pan, interfering with the crispness of the skin. To dry the salmon fillets, take them out of the refrigerator about 15 minutes before cooking and use a paper towel or a clean dish towel to pat each fillet dry on both sides. You can also place the fillets between two paper towels and press them carefully to dry the surface. This will prevent the salmon from sticking to the pan and ensure that the skin becomes crispy.
Once the salmon fillets are dry, you can season them with salt and pepper on both sides. It is recommended to be generous with the salt as under-seasoning is a common mistake. If you have the time, seasoning the salmon 45 minutes to several hours in advance can help the fish retain more moisture during cooking. However, if you don't have at least 45 minutes, it is best to season right before cooking to prevent moisture drawn out by the salt from affecting the crispness of the skin.
After seasoning, heat a stainless steel, cast iron, or carbon steel skillet over medium-high heat. Use a pan that is large and wide enough to accommodate the fillets without overcrowding. While non-stick cookware is not recommended, a non-stick skillet can also be used if that is what you have available. Add a thin layer of oil to the pan and heat it until it shimmers. Then, carefully add the salmon fillets to the pan, skin-side down.
When cooking salmon fillets with skin, it is important to start with a hot pan and maintain a relatively high heat to prevent the skin from sticking. However, you should not cook at a high temperature for the entire duration as this can lead to the salmon overcooking on the outer layers and becoming chalky. Therefore, after adding the salmon to the pan, reduce the heat to medium-low. This will allow the salmon to cook more slowly and evenly, giving the skin more time to become crisp and golden, and the natural fat to render.
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Season the salmon
To season the salmon, start by removing the fillets from the refrigerator about 15 minutes before you plan to cook them. This will bring them closer to room temperature. Then, pat the fillets dry with paper towels or a clean kitchen towel. This step is important as it prevents the salmon from sticking to the pan and ensures the skin crisps nicely.
Next, season the salmon generously with salt and pepper on both sides. Don't skimp on the salt—under-seasoning is a common mistake. If you have time, seasoning the salmon 45 minutes in advance and letting it rest in the fridge can help the fish retain moisture during cooking. However, if you don't have 45 minutes, it's best to season right before cooking to prevent moisture from being drawn out by the salt, which can interfere with achieving crispy skin.
After seasoning, heat your pan and oil until it's very hot to ensure a crispy crust. A medium to medium-high flame is sufficient, and you can test if the pan is ready by flicking a few drops of water into it. If the water sizzles and evaporates immediately, the pan is ready.
Once the pan is hot, add the salmon fillets, skin-side down. This is because the skin is tough and durable and can withstand more time on the hot pan surface without overcooking the salmon. It also acts as a heat barrier, transmitting heat slowly to the interior flesh, allowing the salmon to cook more evenly and gently.
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Sear the salmon skin-side down
To sear salmon skin-side down, start by removing the salmon fillets from the refrigerator about 15 minutes before you plan to cook. This will give them enough time to come closer to room temperature. Dry the salmon fillets using a paper towel or clean kitchen towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan. Moisture left on the surface of the fish can quickly reduce the heat of the pan, so it's important to dry the fish carefully.
Next, preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until it starts to shimmer. You can test if the pan is hot enough by flicking a few drops of water into it. If the water sizzles and evaporates almost immediately, the pan is ready.
Once the pan is hot, carefully add the salmon fillets, skin-side down. Press down firmly on the fillets for about 10 seconds using the back of a flexible fish spatula to prevent the skin from buckling and to ensure even cooking.
Cook the salmon skin-side down for most of the cooking time, as the skin is tough and durable and can withstand more time on the hot surface of the pan without overcooking the salmon. The skin will also act as a heat barrier, transmitting heat to the interior flesh very slowly, allowing the salmon to cook more evenly. Depending on the thickness of the fillets, cook skin-side down for 6 to 8 minutes, or until the skin is crisp and the fat is bubbling around the edges.
Finally, when the flesh has lightened about 3/4 of the way up the fish, it's time to flip the fillets. Sear for another 1 to 2 minutes, or until the salmon reaches your desired level of doneness.
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Flip the salmon and cook to your liking
Now, it's time to flip the salmon. But before you do, there are a few things to keep in mind. Firstly, the salmon should be flipped only once, so as not to disrupt the cooking process. Secondly, the salmon should be cooked skin-side down for the majority of the cooking process, typically around 6-8 minutes for a 6-8 ounce fillet, depending on the thickness of the fish.
You'll know it's time to flip the salmon when you see that the flesh has lightened about 3/4 of the way up the fillet. This colour change is an indicator of how the cooking is progressing. The skin is durable and can withstand more time on the hot surface, so it's important to be patient and wait for the colour change before flipping.
When you're ready to flip, use a fish or flat spatula and turn the salmon away from you to prevent any oil splatter. After flipping, the salmon will only need to cook for a couple more minutes. For thicker fillets, cook for an additional 2 minutes, and for thinner fillets, cook for 1-2 minutes more.
If you're using the "no-flip" method, you can finish cooking the salmon in the oven or under the broiler, or you can spoon hot oil over the fish to cook both sides simultaneously. Keep in mind that the "no-flip" method may not result in the desired crispy skin.
Finally, transfer the salmon to a platter and serve. With these steps, you can achieve a perfectly cooked salmon fillet with crispy skin.
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Frequently asked questions
You should use a medium to medium-high heat setting. Start with a hot pan and oil, and reduce the heat to medium-low once you add the salmon.
Pat the salmon fillets dry with paper towels before adding them to the pan. This prevents the skin from sticking to the pan. Start with the skin-side down and sear for 6-8 minutes, then flip and cook for another 1-2 minutes.
It takes about 7-10 minutes in total to pan-fry salmon with skin.
