Pan-Seared Salmon: Achieving The Perfect Crispiness

Cooking salmon in a pan is a great way to get a crispy texture on the outside, while keeping the inside soft and tender. The key to achieving this contrast is to ensure the skin is dry and to use enough oil so that the skin turns golden and crispy rather than burning.

To get started, you'll want to pat the skin of the salmon dry with a paper towel. Then, heat some oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, it's time to add the salmon, skin-side down. It's important to press the salmon down gently for about 10 seconds to ensure even cooking and to prevent the skin from curling.

Let the salmon cook for most of the way through on the skin side. This technique helps insulate the delicate flesh and results in juicier, more tender meat. After a few minutes, flip the salmon and cook it to your desired doneness.

With these simple steps, you'll be well on your way to enjoying a delicious, crispy salmon cooked right in your pan!

Choosing the right salmon fillets

Type of Salmon:

Select salmon fillets that are firm, bright, and have shiny skin. Look for king, coho, or sockeye salmon, which are known for their resilient flesh.

Size and Thickness:

Go for center-cut fillets that are about 1-inch thick. Thinner pieces will cook quicker, while thicker fillets will take longer. A 5- to 6-ounce fillet is typically a good portion for one person.

Freshness:

Fresh salmon should spring back into place if you press it gently. Avoid salmon that leaves a fingerprint, as it may not be fresh. If buying fresh, wrap it in the paper from the grocery store and nestle it into ice cubes in the refrigerator.

Temperature:

Take the salmon out of the refrigerator about 15-20 minutes before cooking to let it come closer to room temperature. This helps the salmon cook more evenly and prevents it from seizing up when added to a hot pan.

Dryness:

Use paper towels or a clean dish towel to pat each fillet dry before cooking. Moist or wet fillets are more likely to stick to the pan and may hinder the crisping of the skin.

Portioning:

If buying multiple fillets, don't hesitate to ask your fishmonger to portion them for you. This ensures uniform sizes, making it easier to cook them evenly.

By carefully selecting your salmon fillets and following these guidelines, you'll be well on your way to creating delicious, crispy pan-fried salmon.

Drying and seasoning the salmon

Drying the Salmon:

• Use paper towels to pat the salmon skin dry. This step is crucial, as moisture on the skin can cause it to stick to the pan.
• If you have time, place the salmon in the fridge, skin side up, for about an hour. The dry fridge air will further remove any moisture from the skin. This step is especially recommended if your salmon was packaged in a vacuum-sealed bag, as the skin may be saturated with fish juices.

Seasoning the Salmon:

• Drizzle a small amount of oil on the flesh side of the salmon and rub it with your fingers. This will help the salt and pepper adhere to the fish.
• Generously season the salmon with salt and pepper on both sides. Don't skimp on the salt, as proper seasoning is key to a delicious dish.
• If you have the time, season the salmon at least 45 minutes in advance and let it rest in the fridge. This will help the fish retain moisture during cooking. However, if you don't have at least 45 minutes, it's best to season right before cooking, as salt draws moisture out of the salmon, which can interfere with achieving a crispy skin.

Additional Tips:

• If your salmon has scales, remove them before cooking. Scales can be removed using a fish scaler or a sharp chef's knife. After scaling, rinse the fish or brush off any remaining scales.
• When seasoning, avoid using black pepper or spices like garlic powder or onion powder directly on the skin, as they may burn.

Heating the oil in the pan

First, select the right type of pan for the job. A stainless steel, cast iron, or carbon steel skillet works best. Make sure the pan is the appropriate size for your salmon fillet(s). You don't want it to be too big or too small—just enough to fit the fish comfortably.

Next, pour a thin layer of oil into the pan. The type of oil you use is important. Go for oils with a high smoke point, such as avocado oil, ghee, or vegetable oil. Olive oil, while flavourful, doesn't have a high enough smoke point for this cooking method, so it's best avoided.

Now, place the pan on the stove and turn the heat to medium-high. Let the oil heat up until it starts to shimmer. This is a key step, as it ensures that the salmon doesn't stick to the pan and creates a barrier between the fish and the metal, preventing any chemical bond from forming.

Once the oil is shimmering, it's almost time to add the salmon. But before you do, lower the heat to medium-low. This is important to prevent the outer layers of the salmon from overcooking and becoming chalky.

Finally, carefully add the salmon to the pan. Always place the salmon skin side down, and lay it gently into the oil away from you to avoid any hot oil splashes.

Now that you've heated the oil and added the salmon, it's time to let it cook. But remember, the key to crispy salmon is to leave it undisturbed in the hot oil. This will ensure a beautiful, golden crust.

Cooking the salmon skin-side down

Cooking salmon skin-side down is the best way to get that crispy skin and moist interior that makes salmon such a delight to eat. Here are some tips to help you achieve the perfect pan-seared salmon with crispy skin.

Firstly, make sure you choose the right salmon fillets. Look for firm, bright-looking fillets with shiny skin and resilient flesh. Fresh salmon should spring back into place if you press it. Centre-cut fillets are the most evenly shaped for pan-searing, but this technique will work for any kind of fillet. A five- to six-ounce fillet is a reasonable portion for one person.

Before you start cooking, dry the salmon fillets thoroughly with paper towels. Moisture left on the surface can cause the fish to stick to the pan and affect the crispiness of the skin. Once the fillets are dry, season them generously with salt and pepper on both sides. If you have time, seasoning the salmon at least 45 minutes in advance and leaving it to rest in the fridge will help the fish retain more moisture as it cooks.

Now it's time to get your pan ready. Use a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet. Preheat the pan over medium-high heat until the oil starts to shimmer. This is an important step, as adding the salmon to a pan that's not hot enough can cause it to stick. Once the pan is hot, carefully add the salmon, skin-side down. Lower the heat to medium-low and press gently but firmly on the back of the fish for about 10 seconds to prevent the skin from buckling and ensure even cooking.

Cook the salmon for most of the way through on the skin side. This technique allows the fat under the skin to render and crisp up, while also insulating the delicate flesh from the direct heat of the pan, resulting in juicier and more tender meat. Depending on the thickness of your fillets, this will usually take around four to seven minutes.

Once the skin is nice and crispy, it's time to flip the salmon. Use a flexible spatula to gently turn the fish, being careful not to damage it or splash hot oil. Cook the salmon on the flesh side for just a brief kiss of heat—about 15 seconds should be enough.

Finally, transfer the salmon to a paper towel-lined plate to drain off any excess oil, and let it rest for a couple of minutes before serving. Enjoy your perfectly pan-seared salmon with crispy skin!

Flipping and finishing the fillet

Flipping the fillet is a delicate process, and you must be gentle to avoid damaging the fish or causing hot oil to splash. Using a flexible spatula, or a spatula and a fork, flip the salmon fillets and cook on the second side for 15 seconds. You can then transfer the salmon to a paper-towel-lined plate to drain off any excess oil.

If you want to ensure the skin is extra crispy, there is a secret trick. After cooking on the second side for 15 seconds, flip the salmon again and cook the skin for another 60 seconds. This final blast of heat will reinforce the crispiness of the skin.

Always serve the salmon with the skin side up to preserve the crispy texture. Fish skin will only remain crispy while it's hot, so serve it immediately.

If you want to add a sauce, avoid pouring it directly onto the skin, as this will make it soggy. Instead, pour the sauce onto the plate first and place the fillet on top, or pour the sauce around the plated fillet.

Frequently asked questions