Salmon Pan-Searing: Thickness Matters

The thickness of salmon fillets is an important factor in achieving the perfect pan-seared salmon. The ideal thickness for a salmon fillet is between 6 and 8 ounces, with a cooking time of around 6-8 minutes for the first side and 1-2 minutes for the second side. This ensures that the salmon is cooked to a perfect medium, with a tender and flaky texture. It's important to note that the cooking time may vary slightly depending on the desired doneness and the heat source. Additionally, it is recommended to use a fish or flat spatula to flip the salmon fillets gently, as they are delicate and can easily break apart.

Choosing the right salmon fillets

The key to pan-searing salmon is to get a good sear on the outside while keeping the inside tender and flaky. To do this, you need to choose salmon fillets with the right characteristics and follow some best practices. Here are some tips for choosing the right salmon fillets and preparing them for pan-searing:

Thickness

The thickness of the fillets will determine the cooking time. A standard portion is a 6-ounce fillet, which is usually about 1¼ inches thick. This size ensures that the salmon cooks fully on the inside without overcooking the exterior. Thicker fillets will take longer to cook, while thinner fillets will cook more quickly.

Freshness

Choose salmon fillets that are firm and bright, with shiny skin and resilient flesh. Fresh fish should spring back into place if you press it. Avoid fillets that look dull or feel mushy.

Shape

For even cooking, look for fillets that are the same size and shape. This way, each fillet will cook at the same rate. If you can't find evenly shaped fillets, you can always buy a large piece of salmon and cut it into fillets yourself.

Skin

It's best to choose salmon fillets with the skin on. The skin helps to insulate the fish and makes it less likely to overcook. It also makes the fillets easier to flip and prevents them from falling apart.

Temperature

Take the salmon fillets out of the refrigerator about 15 minutes before cooking to let them come up to room temperature. This will ensure more even cooking throughout the fillet.

Dryness

Before adding the salmon to the pan, use paper towels or a clean dish towel to pat each fillet dry on both sides. Moisture on the surface of the fish can interfere with the searing process and cause the fillets to stick to the pan.

Seasoning

Season the salmon fillets with salt and pepper just before adding them to the pan. Salt draws moisture out of the fish, so it's best to wait until just before cooking to season them.

Now that you've chosen the right salmon fillets and prepared them properly, you're ready to start pan-searing! Just remember to use a hot pan, add the salmon skin-side down, and resist the urge to flip it too soon. Enjoy your perfectly pan-seared salmon!

Getting the pan temperature right

• Start with a Cold Pan: Adding your salmon fillets to a cold, dry pan and then turning on the heat can help ensure more even cooking. This method gives the skin more time to become crisp and golden, and allows the natural fat to render. It also helps the fillets stay flat, resulting in a golden-brown color on both sides.
• Choose the Right Heat Level: For most recipes, medium-high heat is recommended. If your burners run hot, you may want to use a heat level closer to medium to avoid overcooking the salmon.
• Heat the Pan First: Before adding your salmon, heat the pan over medium-high heat until it's very hot. This is especially important if you're concerned about the salmon sticking to the pan.
• Adjust Heat as Needed: Once you've added the salmon, you may need to adjust the heat. Some recipes suggest reducing the heat to medium after flipping the fillets.
• Don't Rush the Sear: Take your time and allow the salmon to cook slowly. This will help ensure even cooking and prevent overcooking.
• Use a Meat Thermometer: If you want to be precise, use a meat thermometer to check the doneness of your salmon. Aim for an internal temperature of 125°F (52°C) for medium-rare salmon.
• Let the Salmon Rest: After removing the salmon from the heat, let it rest for a few minutes. The residual heat will continue to cook the fillets, so be sure to account for this when determining your desired doneness.

By following these tips and paying attention to the visual and tactile cues of the salmon as it cooks, you'll be able to achieve the perfect pan-seared salmon with a beautiful golden crust and a moist, tender interior.

Using the right cooking oil

When pan-searing salmon, the choice of cooking oil is important. The oil should have a high smoke point—the temperature at which it starts to smoke and burn—to withstand the high heat required for searing. It should also complement the delicate flavour of the fish.

Oils with a high smoke point include peanut, grapeseed, and canola oil. Olive oil has a lower smoke point, so it may not be suitable for high-heat searing, but it can be used if the pan is not too hot. Vegetable oil is another good option, as it has a high smoke point and a neutral flavour that won't overpower the salmon.

Some cooks prefer to use butter for added flavour, but this has a lower smoke point, so care must be taken not to burn it. A small amount of butter can be added to the pan along with a higher smoke point oil to enhance the flavour of the dish without the risk of burning.

When pan-searing salmon, it's essential to get the oil hot before adding the fish. This helps to create a crispy, golden crust on the salmon. However, one technique suggests starting with a cold pan and turning the heat on after the salmon has been added, which gives the skin more time to become crispy and golden.

Knowing when to flip the salmon

Knowing when to flip your salmon is crucial to achieving the perfect pan-seared salmon. The general rule of thumb is to wait until the bottom side is nicely browned and releases easily from the pan. This usually takes about 4-6 minutes, depending on the thickness of your fillet and the heat level.

For a 6-ounce salmon fillet that is about 1¼ inch thick, cook the salmon skin side up for about 4 minutes. You'll know it's ready to flip when the salmon is golden and crisp. Then, carefully flip the fillets, reduce the heat to medium, and cook for another 4-5 minutes or until it reaches your desired level of doneness.

If you're using a cold pan method, place the salmon fillets skin-side down in a dry, cold nonstick skillet and turn the heat to medium-high. Cook the fillets for 6 minutes, until the skin is crisp and the salmon fat is bubbling around the edges. Then, flip the fillets and cook for another 6 minutes.

If you're cooking salmon on the grill, preheat the grill to high heat (around 400°F-450°F). Place the salmon fillets skin-side down on the grill grates and cook for 6 to 8 minutes. Then, gently flip the salmon and grill for an additional 1 to 2 minutes.

Remember, the key to perfect pan-seared salmon is choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. By leaving the salmon untouched in hot oil, you'll create a beautiful, golden crust that elevates the dish.

How to test if the salmon is cooked

How to Test if Salmon is Cooked

There are several ways to test if your salmon is cooked. Firstly, it's important to note that the cooking time will depend on the thickness of the salmon and your desired level of doneness (medium-rare, medium, or well-done). The United States Department of Agriculture recommends a minimum internal temperature of 145°F for well-done salmon. For medium to medium-rare, aim for 125°F to 135°F, as the salmon will continue to cook slightly after being removed from the heat.

One way to test for doneness is to use a food thermometer. Insert it into the thickest part of the salmon fillet and check that it has reached the desired temperature.

Another way to test is to visually inspect the salmon. The exterior should be opaque white, beige, or brown, while the center should be slightly translucent pink. If the center is completely opaque, it is likely overcooked, and if it is completely translucent, it needs more time.

You can also check the texture of the salmon by gently pressing a knife into the thickest part of the fish. The salmon should give way slightly and pull apart into pieces, but it should not be flaky, as this indicates that it is overcooked.

Additionally, you can test the salmon's doneness by cooking it skin-side down first and observing whether albumin, a white substance, appears. Albumin is one of the most abundant proteins in salmon liver, and it typically oozes out when the fish is overcooked.

Remember, it is crucial to remove the salmon from the heat just before it reaches your desired level of doneness, as it will continue to cook for a few minutes after being removed from the heat source.

Frequently asked questions