Perfect Pan-Seared Salmon: Heat Control

Pan-seared salmon is a quick and easy dish to make at home, with the whole process taking less than 30 minutes. The key to achieving a perfect pan-seared salmon with a crispy exterior and a moist, tender interior lies in a few important steps. Firstly, it is crucial to use the right equipment, such as a heavy-bottomed pan made of stainless steel or cast iron, and a fish spatula for easy flipping. Secondly, bringing the salmon to room temperature before cooking ensures even doneness. Thirdly, patting the salmon fillets dry and preheating the pan to a high temperature with oil creates the ideal conditions for a crispy crust. Finally, the salmon should be seasoned just before cooking and left undisturbed in the pan to create a beautiful golden crust. With these simple tips, anyone can master the art of pan-searing salmon and impress their guests with a restaurant-worthy dish.

Use a heavy-bottomed pan

When pan-searing salmon, it is important to use the right equipment. The best pan for salmon is one with a heavy bottom that you can heat to a high temperature and that conducts heat evenly. The two best options are a stainless steel or cast-iron skillet. A non-stick pan can also work, but it won't get the surface of the fish as crisp.

A heavy-bottomed pan is essential for achieving a good sear on your salmon. It allows you to heat the pan to a high temperature and ensures even heat distribution. This results in a crispy exterior and moist, tender interior.

• Let the salmon come to room temperature before cooking. This ensures that the inside and outside of the salmon cook evenly.
• Pat the salmon fillets dry with paper towels before adding them to the pan. Removing excess moisture helps the salmon develop a crispy crust.
• Season the salmon with salt and pepper just before adding it to the pan. Salt draws moisture out of the fish, so seasoning at the last minute helps keep the salmon dry and promotes a better sear.
• Wait until the pan is hot before adding the salmon. You should see the oil ripple across the surface, but not smoke. This ensures a good sear and prevents the fish from sticking to the pan.
• Sear the flesh side of the salmon first if you plan to eat the skin. This way, you get a beautiful presentation with a crispy crust on the flesh side, which is the side you'll be eating.
• Don't disturb the salmon while it cooks. This is crucial for achieving a good sear. Resist the urge to poke, prod, or move the fish.
• Cook the salmon for 5-6 minutes on the first side and 2-4 minutes on the second side for a total cook time of 7-10 minutes.

By following these tips and using a heavy-bottomed pan, you'll be able to create a delicious pan-seared salmon with a crispy exterior and moist, tender interior.

Use salmon with the skin on

Using salmon with the skin on makes it easier to flip the fish as it's less likely to fall apart. It also insulates the fish, making it harder to overcook.

Here's a step-by-step guide to pan-searing salmon with the skin on:

• Pat the salmon fillets dry with paper towels.
• Combine equal parts kosher salt and ground black pepper.
• Sprinkle half of the salt and pepper mixture into a cold non-stick skillet.
• Place the salmon, skin-side down, over the salt and pepper in the cold skillet.
• Place the skillet over medium-high heat.
• Sprinkle the remaining salt and pepper mixture over the flesh side of the salmon.
• Cook the salmon until the fat begins to render and the skin starts to brown, usually around 6-7 minutes.
• Flip the salmon and continue cooking until the flesh side starts to brown and reaches an internal temperature of 130-145°F for medium-rare to medium.
• Serve the salmon immediately, or let it cool slightly and remove the skin if desired.

Note: It's important to let the salmon come to room temperature before cooking and to pat it dry. This ensures a better sear and helps the skin get crispy.

Let the salmon come to room temperature

Allowing your salmon fillets to come to room temperature before cooking is an important step in achieving the perfect pan-seared salmon. This step ensures that the inside of the salmon finishes cooking at the same time as the outside, resulting in a crispy exterior and a moist, tender interior.

Removing the salmon from the refrigerator at least 10 minutes before cooking is recommended. This allows the salmon to warm up gradually, promoting even cooking throughout. By doing so, you avoid the common problem of overcooking the exterior while the centre remains undercooked.

Additionally, bringing the salmon to room temperature helps to prevent the formation of the "bullseye effect", where the outer layer of the salmon is overcooked, resulting in a well-done outer layer and a rare centre.

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 advisable to leave salmon out at room temperature for an extended period. Aim for around 10 to 15 minutes, depending on the thickness of the fillet and how cold it was initially.

By following this simple step of letting the salmon come to room temperature, you'll be well on your way to creating a restaurant-quality pan-seared salmon with a beautiful, golden crust.

Pat the fillets dry

To pan-sear salmon, it's important to ensure that the fillets are dry before adding them to the pan. This is because moisture on the surface of the fish can cause it to steam when it hits the hot oil, displacing the oil and causing the fish to stick to the pan. Therefore, it's crucial to pat the fillets dry with a paper towel or a clean dish towel before seasoning and cooking. This will help to prevent sticking and ensure that the skin crisps up nicely.

When patting the fillets dry, be sure to do so on both sides and use a clean towel or paper towel to absorb any moisture. This step is key to achieving the desired crispy texture and preventing the fish from sticking to the pan.

In addition to drying the fillets, there are a few other important steps to follow when pan-searing salmon. First, it's best to let the salmon come to room temperature before cooking, as this will help it cook more evenly. Second, make sure to season the fish generously with salt and pepper, or a seasoning blend of your choice. Third, heat a cast iron or stainless steel skillet over medium-high heat until it's very hot, and add oil with a high smoke point, such as avocado, grapeseed, or canola oil. Finally, place the fillets in the pan, skin-side down if you want to crisp up the skin, or flesh-side down if you prefer a crispy exterior on the flesh.

By following these steps, especially the crucial step of patting the fillets dry, you'll be well on your way to achieving perfectly pan-seared salmon with a crispy exterior and moist, tender interior.

Sear the flesh side first

When pan-searing salmon, it is recommended to sear the flesh side first and serve the salmon with the skin on the bottom. This gives the salmon a beautiful presentation, and if you don't enjoy eating salmon skin, it saves the delightful crispy portion for the flesh side, which you do eat.

To achieve the perfect sear, the pan must be very hot before adding the salmon. Heat butter and oil in a cast-iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, which should take about three minutes.

Just before adding the salmon to the pan, season the flesh side with salt and pepper. Then, 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 without disturbing it until the flesh appears cooked about 3/4 of the way up the fillet, which should take about five to six 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, so let it cook a little longer and then try again.

Reduce the pan heat to medium and cook the salmon on the other side for two to four minutes, or until it is done to your liking.

Finally, remove the salmon to a plate and let it rest for five minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Frequently asked questions