Pan-Seared Salmon: Minutes To Perfection

Pan-seared salmon is a quick and easy meal that can be prepared in under 30 minutes. The key to achieving a crispy exterior and moist, tender interior lies in a few simple techniques. Firstly, it is essential to use a heavy-bottomed pan that can be heated to a high temperature, such as stainless steel or cast iron. The pan should be heated to medium-high heat before adding the salmon, ensuring a good sear.

For the perfect pan-seared salmon, it is recommended to use skin-on fillets as the skin insulates the fish, preventing overcooking and making it easier to flip. The salmon should be seasoned generously with salt and pepper and patted dry with paper towels to prevent sticking.

When cooking, the salmon is placed skin-side down in the hot pan and cooked undisturbed for about 4-6 minutes. It is then flipped and cooked for an additional 2-6 minutes, depending on the desired doneness. The salmon is ready when it easily releases from the pan and has a crispy, golden crust.

With its simple preparation and impressive results, pan-seared salmon is a delicious and elegant dish perfect for any occasion.

Pan-searing salmon for 15 minutes

Ingredients

To pan-sear salmon for 15 minutes, you will need the following ingredients:

• Salmon fillets (with or without skin)
• Salt
• Pepper
• Olive oil
• Butter (optional)
• Lemon juice (optional)
• Garlic (optional)
• Fresh herbs (optional)

Step-by-Step Guide

• Prepare the salmon fillets by patting them dry with paper towels. This step is crucial for achieving a crispy crust.
• Season the salmon with salt and pepper. Be generous with the salt, as under-seasoning is a common mistake.
• Heat a non-stick or cast-iron skillet over medium-high heat. Add olive oil or a combination of butter and oil.
• Once the pan and oil are hot, carefully place the salmon fillets into the pan, skin-side up. Lower the fillets away from you to avoid splattering.
• Sear the salmon undisturbed for about 4 minutes, until the surface is golden and crisp.
• Flip the fillets carefully and reduce the heat to medium. Continue cooking for an additional 4 to 5 minutes, or until the salmon is cooked to your desired doneness.
• For an extra touch of flavor, you can add a squeeze of lemon juice, garlic, or fresh herbs to the pan during the last minute of cooking.
• Transfer the salmon to a platter or individual plates and serve immediately.

Tips for Perfect Pan-Seared Salmon:

• Choose salmon fillets that are of similar size and thickness to ensure even cooking.
• Allow the salmon to come to room temperature before cooking. This helps the fish cook more evenly.
• Use a heavy-bottomed pan, such as stainless steel or cast iron, for the best heat distribution.
• Always preheat the pan before adding the salmon. The pan is ready when a drop of water sizzles on the surface.
• Do not move or disturb the salmon while it is searing. This is essential for achieving a crispy crust.
• If you are using skin-on salmon, searing the flesh side first will give you a beautiful presentation. If you prefer crispy skin, sear the skin side first.
• For a more well-done salmon, cook for an additional minute or two on each side.
• Use a fish spatula to flip the salmon gently and avoid breaking the fillets.

Using a non-stick pan to prevent sticking

Using a non-stick pan is a great way to prevent your salmon from sticking. However, there are a few things to keep in mind to ensure your salmon turns out perfectly.

First, it's important to use the right type of non-stick pan. Look for one with a heavy bottom that can be heated to a high temperature and that conducts heat evenly. Stainless steel and cast iron pans are good options, as they can get very hot and provide a nice even sear.

Next, make sure your pan is hot enough before adding the salmon. Heat your pan over medium-high heat until it's very hot, and then add a small amount of oil or clarified butter. You'll know the pan is ready when the oil is shimmering and a drop of water sizzles on the surface.

When it comes to the salmon itself, there are a few things you can do to prevent sticking. First, bring the salmon to room temperature about 10 minutes before cooking. This will help ensure even cooking. Pat the salmon dry with a paper towel to remove excess moisture, which can cause the fish to steam instead of sear. Season the salmon with salt and pepper, which will help prevent sticking and add flavour.

Once your pan is hot and your salmon is prepared, it's time to cook. Carefully place the salmon in the pan, skin-side up, and let it cook undisturbed for about 4 minutes. The salmon should release easily from the pan when it's ready to be flipped. If it's sticking, give it a little more time. Flip the salmon and cook for an additional 4 to 5 minutes, or until it's done to your liking.

Using a non-stick pan and following these simple tips will help ensure your salmon turns out perfectly seared, with a crispy exterior and moist, tender interior.

Cooking salmon with the skin on

Preparation:

First, make sure you start with skin-on salmon fillets. You can ask your fishmonger for centre-cut pieces, as these will be more even in thickness and cook more consistently. If your salmon still has scales on the skin, you'll want to remove them with a fish scaler or a sharp chef's knife (be careful, as the scales will fly everywhere!). Give the fish a quick rinse to remove any remaining scales, then thoroughly pat it dry with paper towels. Water is the enemy of a good crispy sear, so make sure the exterior is dry.

Seasoning:

Drizzle a tiny bit of oil on the flesh side of the salmon and rub it in. Sprinkle salt and pepper (or your choice of seasoning) on the flesh side. It's important to season the salmon just before cooking, as salt will draw moisture out of the fish, making it wet and preventing an optimal sear.

Heating the Pan:

For the best sear, use an uncoated stainless steel or cast iron skillet. Preheat your skillet over medium heat for about 3-5 minutes (3 minutes for gas stoves, 5 for electric). Add enough oil to coat the bottom of the pan—you want it to shimmer, but not smoke violently. Avocado oil, ghee, or other high smoke point oils are good choices.

Cooking the Salmon:

Test that your pan is hot enough by touching the very end of the salmon to the oil. If it makes a hissing sizzling noise, you're good to go! Place the salmon in the pan, always away from you so the hot oil doesn't splash. Cook the salmon mostly on the skin side—this ensures maximum crispiness. The cooking time will depend on the thickness of your fillets. For 1-inch thick fillets, cook for about 5 minutes on the skin side and 15-30 seconds on the flesh side. Use a meat thermometer to check the doneness—an internal temperature of 125°F for medium-rare or 140°F for fully cooked.

Serving:

Plate the salmon skin side up to keep the skin crispy and admire that perfect golden crust! You can serve it with a slice of lemon, fresh herbs, or your choice of sauce. Enjoy your restaurant-style pan-seared salmon!

Pan-searing salmon with olive oil

Ingredients:

• 4 (6-ounce) salmon fillets
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Optional:

• 1 tablespoon unsalted butter
• Chopped fresh parsley or basil, or dill, for serving
• Lemon wedges, for serving

Method:

• Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes.
• Pat the fillets very dry on both sides with paper towels.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering.
• Season the salmon with salt and a few grinds of pepper. Don't skimp on the salt!
• Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to move the fillets as they cook.
• Carefully flip the fillets and reduce the heat to medium.
• Continue cooking until done to your liking, 4 to 5 minutes more.
• Transfer to a platter and serve with lemon wedges and fresh herbs, if desired.

Tips:

• Choose the right size fillets: This recipe recommends using 6-ounce salmon fillets, which are often sold already portioned and ready to cook. This size will ensure the salmon cooks fully on the interior without overcooking on the exterior.
• Allow the salmon to cook undisturbed: Leaving the salmon untouched in hot oil ensures a beautiful, golden crust that elevates the dish to restaurant quality.
• Use a nonstick skillet: A nonstick skillet will help achieve the desired golden crust and prevent the salmon from sticking to the pan.
• Use a fish spatula: A fish spatula is a long, flexible spatula that is perfect for flipping the salmon fillets and preventing them from falling apart.
• Let the salmon come to room temperature before cooking: This ensures that the insides finish cooking at the same time as the outside, so you don't overcook the fish while waiting for its centre to come to temperature.
• Pat the salmon dry before cooking: Water is the enemy of well-seared salmon. Be sure to pat the fillets dry before adding them to the pan to ensure a good sear.
• Season the salmon just before cooking: Salt will draw moisture out of the fish, so wait to season it until just before you add it to the pan.

Enjoy your delicious and healthy pan-seared salmon!

Pan-searing salmon with butter

Ingredients for Four Servings:

• 4 salmon fillets (6-8 ounces each)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1/2 tablespoon canola, grapeseed, avocado, or other cooking oil with a high smoke point
• 1 lemon, cut into wedges
• Chopped fresh parsley, basil, or dill (optional)

Optional Additional Ingredients:

• 3 tablespoons Italian parsley, fresh, chopped, divided
• 8 cloves of garlic, finely chopped or minced
• 3-4 tablespoons white wine

Utensils:

• 12-inch cast iron or heavy stainless steel skillet
• Fish spatula or similar long, wide, flexible spatula
• Instant-read thermometer (optional)

Method:

Remove the salmon from the refrigerator and let stand at room temperature for a minimum of 10 minutes. Use a paper towel to pat the fillets very dry on both sides.

Heat the butter and oil in your skillet over medium-high heat until the butter foams and the foam subsides (about 3 minutes). It is important that the pan is very hot before adding the salmon, or it won't crisp properly.

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 away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.

Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet (about 5 to 6 minutes).

With a fish spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely needs more time. Let it cook for another 30 seconds or so, then try again.

Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking. Remove to a plate and let rest for 5 minutes.

For extra flavour, squeeze lemon over the salmon and sprinkle with herbs.

Tips:

• If you don't have a fish spatula, a long, flexible spatula will also work.
• It is recommended to use a non-stick pan to prevent the salmon from sticking to the pan.
• You can substitute the butter with 2 tablespoons of olive oil if you prefer.
• Fresh parsley is recommended over dried parsley for garnish.
• If you like your salmon well-done, cook for an additional 3 minutes on each side.

Frequently asked questions