Pan-Seared Salmon: Perfectly Pink

Pan-seared salmon is a delicious and healthy meal that can be prepared in just 15 minutes. The key to achieving that perfect golden crust and tender interior lies in following a few simple techniques. Firstly, ensure your salmon fillets are dry and seasoned well with salt and pepper. Heat oil in a non-stick or cast-iron skillet over medium-high heat. Place the salmon fillets, skin-side down, and press gently for a few seconds to prevent curling. Cook undisturbed for about 4-6 minutes, then flip and cook for another 2-6 minutes. The salmon is ready when it flakes easily and has a crispy skin. Serve this restaurant-style dish with a squeeze of lemon and enjoy the flavours!

Choosing the right salmon fillets

• Freshness: Look for fresh, wild salmon with clear, shiny eyes and moist skin. If you're buying fillets, the meat should be plump, firm, and free of wrinkles. Avoid salmon with dried-out eyes or flesh that looks cracked, mushy, or dried.
• Smell: Fresh salmon should smell fresh and not have a strong fishy odour. If it smells fishy, it's best to avoid it.
• Colour: The flesh of the salmon should be vibrant and not pale or anemic-looking. Look for nice, pink fillets.
• Texture: The salmon fillets should be moist and not appear dried out.
• Packaging: If you're buying frozen or pre-packaged salmon, ensure the packaging is tightly sealed without any breaks or openings.
• Ingredients: When purchasing pre-packaged salmon, read the label and avoid products with "colour-added" or a long list of ingredients.
• Size: Opt for fillets that are similar in size and shape to ensure even cooking. Alternatively, buy a large piece of salmon and cut it into fillets at home.
• Fat Content: If you're sensitive to fishy flavours, choose salmon with lower fat content, such as pink salmon.
• Source: Consider the source of your salmon. Vacuum-packed, frozen wild salmon can be a good option as it tends to be less expensive and can taste fresh for up to six months.

By following these tips, you'll be able to select high-quality salmon fillets that will help you create a delicious and successful pan-seared salmon dish.

Using the right equipment

The best pan to use for searing salmon is one with a heavy bottom that can be heated to a high temperature and that conducts heat evenly. The two best types of pan for this 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 getting under the salmon fillets without breaking them.

It's also important to ensure that the salmon fillets are the right size. They should be around 6 ounces, which will ensure that the salmon cooks fully on the interior without overcooking on the exterior.

Finally, it's worth noting that searing salmon with the skin on is easier than without. The skin insulates the fish and makes it less likely to fall apart when flipped.

Getting the pan hot enough

• Use a heavy-bottomed pan: Choose a pan with a heavy bottom that can be heated to a high temperature and distributes heat evenly. Stainless steel or cast iron pans are good options.
• Dry the salmon fillets: Before adding the salmon to the pan, use paper towels to pat the fillets very dry on both sides. This is important because moisture can cool down the oil, preventing a proper sear.
• Preheat the pan: Heat the pan over medium-high heat until it is very hot. For a non-stick pan, heat oil until hot and shimmering. For a stainless steel or cast-iron pan, heat butter and oil until the butter foams and the foam subsides.
• Season the salmon: Just before adding the salmon to the pan, season it with salt and pepper. Salt draws moisture out of the fish, so seasoning it at the last moment will help keep it dry and promote a better sear.
• Test the pan's heat: To know if your pan is hot enough, a drop of water should dance and sizzle on the surface.
• Don't rush the sear: Stick to medium-high heat and avoid rushing the searing process. If your burners run hot, you may need to reduce the heat to medium.
• Use a fish spatula: A long, flexible fish spatula will help you gently flip the salmon without breaking it.

By following these tips and ensuring your pan is hot enough, you'll be well on your way to achieving a beautiful, golden crust on your salmon.

The importance of not disturbing the salmon while it cooks

When pan-searing salmon, it's crucial to resist the temptation to fiddle with the fillets as they cook. Leaving the salmon untouched in hot oil is the key to achieving that coveted, beautiful golden crust that elevates the dish to restaurant quality. Here's why you should let your salmon be while it cooks:

Uninterrupted Cooking Time Ensures a Perfect Crust

The key to a mouthwatering pan-seared salmon lies in undisturbed cooking. When you place the seasoned salmon fillets in hot oil, letting them cook without moving them creates a flavorful, golden crust. This technique is what sets pan-seared salmon apart and gives it that restaurant-worthy appearance and texture.

Avoiding Disturbance Helps Maintain Moisture and Texture

Salmon is at its prime level of juiciness when cooked to a medium doneness. By not disturbing the salmon, you allow it to cook evenly and retain its moisture. Overcooking salmon can lead to a dry, chalky, and crumbly texture, which is far from ideal. A gentle press with a fork or your finger should reveal flaky, easily separated flesh when it's done just right.

Undisturbed Cooking Prevents Sticking and Splattering

When you try to move the salmon fillets around in the pan, you risk them sticking to the surface. By letting the salmon cook undisturbed, you avoid this issue. Additionally, lowering the fillets into the pan away from you helps prevent oil splattering, ensuring a safer cooking experience.

Cooking Undisturbed Allows for Even Heat Distribution

When you add salmon to a hot pan, the undisturbed cooking time ensures even heat distribution. This results in a gorgeous, golden-brown color on both sides of the fillet. Starting with a cold pan, as some recipes suggest, also helps achieve this even cooking, giving the skin more time to crisp up beautifully.

Uninterrupted Cooking Time Saves You From Overcooking

Salmon cooks much faster than you might think. By leaving it undisturbed, you can better control the cooking process and prevent overcooking. Overcooked salmon loses its juicy, tender qualities and becomes dry and tough. A few extra minutes of cooking can make all the difference, so it's crucial to let the salmon do its thing without interruption.

How to get the skin crispy

The key to achieving a crispy skin on your pan-seared salmon is to ensure the skin is dry and that you use enough oil so that the skin goes golden and crispy, rather than burning.

Firstly, make sure the skin is dry. You can pat it down with a paper towel, or for even better results, place the salmon skin side up in the fridge for an hour or so. Fridge air is very low in humidity and will dry the skin further.

Next, add a tiny bit of oil to the flesh side of the salmon and rub it over the skin. Sprinkle with salt and pepper. Turn the fillet over and repeat. It's important to do this step just before cooking, as the salt will draw moisture out of the salmon skin and make it sweat, which is bad for crispy skin!

Now, heat oil in a non-stick skillet so that the base is fully covered. Don't skimp on the oil – you need enough to ensure the skin is evenly bronzed instead of burning in patches. Heat the oil on medium-high, then put the salmon in skin side down and turn down to medium.

Using a spatula, press down on each salmon fillet for 10 seconds so the skin is pushed flat against the skillet and "sets" its form.

Cook the salmon 3/4 of the way through skin side down. You'll know it's ready to turn when you see the colour changing up the side of the salmon from translucent to opaque. Now it's time to turn the salmon.

Cook for a further 90 seconds on the flesh side. Then, for extra crispy skin assurance, turn the salmon again to skin side down, turn the heat up to medium-high and cook the skin for another 60 seconds.

Finally, serve the salmon skin side up to preserve the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately!

Frequently asked questions