Mastering Salmon Skin: No-Stick Pan Tricks

Cooking salmon can be a tricky endeavour. It's delicate, easy to overcook, and can be expensive. But, it's worth your time to master the art of preparing salmon at home. Here are some tips to ensure your salmon skin doesn't stick to the pan. Firstly, make sure the salmon is dry. Remove any excess moisture by patting the fish with a paper towel. Next, ensure your pan is hot enough. Heat your pan on medium-high heat and add a small amount of oil with a high smoke point, such as avocado or canola oil. Once the oil is shimmering, the pan is hot enough to add the salmon. Place the salmon skin-side down and let it sit. Finally, be patient and only flip the salmon once. The salmon will naturally release from the pan when it's ready, which should take about 3 to 4 minutes.

Dry the salmon thoroughly before cooking

Drying the salmon thoroughly before cooking is a crucial step in ensuring that the skin doesn't stick to the pan. Moisture is the enemy of crispiness, and salmon, being a fresh fish, holds a lot of moisture. This moisture can cause the fish to steam instead of searing, leading to soggy skin. Therefore, it is essential to pat the salmon dry with paper towels before placing it in the pan. Removing excess moisture will also ensure even cooking, regardless of the cooking method.

To further reduce moisture, you can let the salmon sit uncovered in the refrigerator for about 30 minutes or on a wire rack for about an hour at room temperature. This will help dry out the skin and bring the fish closer to room temperature, allowing it to cook more quickly and evenly. It is important to note that rinsing the salmon before drying is not recommended, as it can spread bacteria and is not necessary if the fish is already cleaned and scaled properly.

Additionally, scoring the skin in a crosshatch pattern or scraping it with the backside of a knife against the grain of the scales can help remove any remaining moisture and prevent the skin from curling up during cooking. This step should be done after drying the salmon with paper towels.

Once the salmon is thoroughly dried and prepared, it is ready to be seasoned and placed in a hot, well-oiled pan to achieve that desired crispy skin without sticking.

Use a hot pan

To prevent salmon skin from sticking to the pan, it's important to ensure that your pan is hot enough before adding the fish. Here are some tips for achieving this:

• Preheat your pan: Place your pan in the oven while you prep your other ingredients to ensure it starts evenly heated. Alternatively, heat your pan on the stovetop on high or medium-high heat until it's very hot.
• Use a high-smoke-point oil: Avocado oil, canola oil, and grape seed oil are recommended for their high smoke points. Heat the oil in the pan until it shimmers and thin wisps of smoke start to rise.
• Don't add the oil too early: Adding oil to a cold pan and then heating can cause the oil to break down. Instead, heat your pan first, then add the oil and swirl it around.
• Don't reduce the heat too soon: Some recipes suggest reducing the heat to medium-low after adding the salmon, but this may not be hot enough to prevent sticking. Try keeping the heat higher, around medium-high, and only reducing it once the salmon is cooked on the skin side.
• Don't overcrowd the pan: Add the salmon to the pan in batches if necessary to ensure the pan stays hot.
• Use a cast-iron or stainless-steel pan: These pans can withstand high temperatures and are recommended over non-stick pans, which may not get hot enough to properly sear the salmon skin.

Remember, a hot pan is key to preventing sticking, so don't be afraid to turn up the heat!

Use a well-oiled pan

To prevent salmon skin from sticking to the pan, it's important to use a well-oiled pan. The type of oil you use is important, as some oils have a lower smoke point than others. Avocado oil, canola oil, and grape seed oil are all good options, as they have high smoke points. Heat the pan on high, then put it aside and add the oil, swirling it around to coat the bottom of the pan. You don't need to use a lot of oil, just enough to cover the bottom of the pan.

Once the oil is hot, carefully lay the salmon skin-side down in the centre of the pan. The pan should hiss and crackle, and the fillet will begin to curl up. Using a thin metal spatula, press the top of the fillet down so that the bottom makes contact with the pan. Hold it down for about 30 seconds or until the resistance is gone.

The salmon will stick to the pan at first, but it will eventually release itself when it's ready to be flipped. You'll know it's ready when you see browning on the edges of the skin and the flesh starts to turn opaque about half an inch up the side of the fillet. This should take about 3 and a half to four minutes.

When the salmon is ready to be flipped, gently slide the spatula under one side of the fish. If you feel any resistance, wait another 15 to 20 seconds and try again. If you're able to slide the spatula under the fish without resistance, go ahead and flip it. For a thinner fillet, you may only need to cook the flesh side for about one minute. A thicker, centre-cut salmon fillet may take up to four minutes.

Don't move the salmon until it's ready to be turned

When cooking salmon, it's important to let the fish cook without moving it around too much. This is especially important if you're aiming for crispy skin. Here are some tips to ensure your salmon doesn't stick to the pan and can be easily turned when it's ready:

• Make sure your pan is hot enough before adding the salmon. A hot pan will help prevent the fish from sticking and will give you a nice crispy skin. Some recommend heating the pan in the oven while prepping the salmon.
• Use a fish spatula or a very thin metal spatula to gently press the salmon down for about 10-15 seconds when you first put it in the pan. This helps the fish make good contact with the pan and prevents the skin from curling up.
• Don't turn down the heat after adding the salmon. Keep the heat at medium-high to high, depending on your stove. This will ensure the skin crisps up nicely.
• Be patient and only flip the salmon when it's ready. It will naturally release from the pan when the skin is crispy. This usually takes around 3-6 minutes, depending on the thickness of your salmon fillet.
• If you're using a non-stick pan, you might not get the crispiest skin. Cast iron or stainless steel skillets are better options for achieving that perfect crispness.
• Dry the salmon thoroughly before placing it in the pan. Moisture is the enemy of crispy skin. You can pat it dry with paper towels and let it sit for about an hour at room temperature to remove excess moisture.
• Use enough oil in the pan. Oil acts as a buffer between the fish and the pan, preventing sticking. Avocado oil, canola oil, or clarified butter are good options as they have high smoke points.
• Only flip the salmon once. Repeatedly turning it over can damage the fish and prevent the skin from crisping up properly.

Use a fish spatula to turn the salmon

Using a fish spatula to turn the salmon is a great way to ensure that the skin doesn't stick to the pan. A fish spatula is a versatile tool that can be used for more than just flipping fish. Its thin, angled, and slotted blade easily slides under delicate foods like fish fillets, and its sturdiness makes it suitable for heftier items like burgers.

When cooking salmon, a fish spatula can be used to flip the fillet without damaging the skin. The slotted design also allows excess grease to drip back into the pan, which is useful if you're cooking something greasy like a turkey burger.

The best fish spatulas have a sturdy yet nimble construction, with angled blade edges that gently cup the food. They should also have a comfortable grip and be easy to clean. Some recommended options include:

• Wusthof Fish Spatula (overall best)
• Winco Fish Spatula (budget option)
• MIU France Large Stainless Steel Slotted Turner (alternative budget pick)
• Sur La Table Silicone Edge Slotted Fish Spatula (best silicone-edged)
• Lamson Flexible Slotted Spatula (best left-handed option)

So, if you're looking to cook salmon without the skin sticking to the pan, a fish spatula is a great tool to have in your kitchen. Its thin and angled blade will help you achieve that perfect flip without damaging the delicate fish fillet.

Frequently asked questions