Pan-Seared Salmon: A Simple, Quick Delight

Pan-seared salmon is a quick, easy, and elegant dish that can be made at home in under 30 minutes. It is a versatile dish that can be paired with a variety of sides. The key to achieving a perfect pan-seared salmon with a beautiful, golden crust lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed in hot oil. This technique ensures a restaurant-quality dish that is crisp on the outside and tender on the inside.

Choosing the right fillets

• Opt for individual fillets: When pan-searing salmon on the stovetop, it's best to use separate fillets rather than a large piece of fish. This ensures even cooking and makes it easier to handle and flip the fillets during the cooking process.
• Portion size: As a general guideline, a 6- to 8-ounce fillet per person is a good amount. This ensures that the salmon cooks thoroughly without overcooking.
• Freshness and quality: Look for salmon fillets that appear firm, bright, and resilient. Fresh fish should have shiny skin and spring back when pressed. Avoid fish that looks dull or feels mushy, as it may not be fresh.
• Center-cut fillets: For pan-searing, center-cut fillets are ideal as they tend to have a prettier and more even shape. However, this technique can be applied to any type of fillet.
• Dry the fillets: Before cooking, use paper towels to pat the fillets dry on both sides. Removing any moisture helps prevent the fish from sticking to the pan and ensures a crispier skin.
• Bring to room temperature: Take the salmon fillets out of the refrigerator about 15 to 20 minutes before cooking. This step is crucial, as it helps the fish cook more evenly and prevents it from seizing up when added to the hot pan.
• Seasoning: Be generous with the seasoning. Salt and pepper are essential, and you can also experiment with other seasonings or rubs to enhance the flavour. Season the salmon just before cooking or at least 45 minutes in advance if you have the time.

By following these tips and choosing the right fillets, you'll be well on your way to creating a delicious and perfectly pan-seared salmon dish.

Using the right equipment

The key to achieving the perfect pan-seared salmon is to use the right equipment. This will ensure that your salmon develops a beautiful, golden crust and has a moist, tender interior.

Firstly, you'll need a heavy-bottomed pan that can be heated to a high temperature and that conducts heat evenly. The best options are a cast-iron skillet or a stainless-steel pan. While a non-stick pan can also be used, it may not give you as crisp a finish.

Secondly, a fish spatula is highly recommended. This long, flexible spatula is perfect for flipping the salmon fillets gently and preventing them from falling apart. It's a useful tool to have in your kitchen for a variety of tasks, from turning roasted vegetables to flipping eggs and pancakes.

Lastly, an instant-read thermometer will help you ensure your salmon is cooked to perfection. This is especially useful if you're new to cooking salmon or want to achieve a specific level of doneness.

Getting the temperature right

Preparing the Salmon

Before you start cooking, it is important to prepare the salmon fillets properly. Pat them dry with paper towels to remove any excess moisture. This step is crucial as it helps the salmon form a nice crust when searing. Room-temperature salmon is ideal, so take the fillets out of the refrigerator about 10 minutes before cooking.

Heating the Pan

For the best results, use a heavy-bottomed pan or skillet made of cast iron or stainless steel. Preheat the pan over medium heat or medium-high heat. You'll know the pan is ready when a drop of water sizzles and dances on its surface. Add your choice of cooking oil or butter, and heat until it shimmers.

Cooking the Salmon

Just before adding the salmon to the pan, season both sides of the fillets with salt and pepper. Place the salmon fillets, skin-side down, into the hot pan. This is important because the skin provides a protective barrier that helps avoid overcooking and makes flipping easier.

Let the salmon cook undisturbed for about 3 to 6 minutes, depending on the thickness of your fillets. You'll know it's ready to flip when the flesh appears cooked about three-quarters of the way up the fillet.

Flipping the Salmon

Use a fish spatula or a similar long, wide, flexible spatula to carefully flip the fillets. If the salmon sticks to the pan, it likely needs more time to cook. Reduce the heat to medium, and cook the other side for an additional 2 to 5 minutes, depending on your desired doneness.

Checking for Doneness

For a perfect medium-rare pan-seared salmon, use a meat thermometer to check for an internal temperature of 125°F (51°C). For medium doneness, aim for 130°F (54°C), and for medium-well, go for 140°F (60°C). You can also check for doneness by flaking the edge of the fillet with a fork.

Serving

Once your salmon fillets are cooked to your desired doneness, transfer them to a plate and let them rest for about 5 minutes. Finally, serve them with the skin side up, garnished with lemon slices and fresh herbs such as dill, parsley, or basil.

Tips for Success

• Use a heavy-bottomed pan to ensure even heat distribution and even cooking.
• Dry the salmon fillets thoroughly and season them just before adding to the pan to prevent a wet exterior.
• Place the salmon fillets into the pan away from you to avoid any potential oil splatters.
• Sear the salmon skin-side down for most of the cooking time to prevent overcooking and facilitate easier flipping.
• Press down on the fillets lightly for the first 10 seconds to avoid curling.
• Don't move the fillets around while they're searing to ensure a good crust forms.
• Don't force the flip if the salmon resists; let it cook a little longer until it releases easily.

With these temperature guidelines and tips, you'll be well on your way to creating a delicious, perfectly pan-seared salmon fillet.

Adding seasoning

When it comes to seasoning your salmon fillets, there are a few things to keep in mind. Firstly, it's important to season the fish generously. Many home cooks make the mistake of under-seasoning their food, so don't be afraid to be generous with the salt and pepper. You can also add a few grinds of pepper to taste.

It's best to season the salmon fillets just before cooking them. This is because salt draws moisture out of the fish, so seasoning just before cooking helps the salmon stay dry and ensures a crispy exterior.

If you want to get creative with your seasoning, you can try using a rub or a seasoning blend specifically designed for salmon. You can also experiment with different types of salt, such as garlic salt or kosher salt.

Additionally, you can finish your salmon with a squeeze of fresh lemon juice to add a bright, fresh flavour.

• Season the salmon fillets with salt and pepper.
• Add a pinch of dill for extra flavour.
• For a simple seasoning, use salt, pepper, and lemon juice.
• For a more complex flavour profile, use salt, pepper, butter, oil, and lemon.
• Get creative with your seasonings! Try using garlic salt or a seafood rub.

Cooking the salmon

To cook the salmon, you will need the following ingredients: salmon fillets, olive oil, salt, pepper, and, optionally, butter. You can also add lemon juice, garlic, and fresh herbs for extra flavour.

Firstly, pat the salmon fillets dry with a paper towel and season them with salt and pepper. If you are using butter, heat it in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until it foams and the foam subsides. If you are not using butter, heat the olive oil in the same type of pan. Make sure the pan is very hot before adding the salmon.

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 down away from you to protect yourself from splatters. If you are using butter, sprinkle the skin side of the salmon with a pinch of salt.

Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about three-quarters of the way up the fillet. This should take around 5-6 minutes.

With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let it cook for another 30 seconds or so, then try again.

Reduce the heat to medium and cook the salmon on the other side for 2-5 minutes, depending on how well done you like it. Remove the salmon to a plate and let it rest for 5 minutes.

Finally, add a squeeze of lemon over the top and sprinkle with herbs, if desired.

Tips for the Best Pan-Seared Salmon

• Use a heavy-bottomed non-stick pan for even heat distribution.
• Dry the fish well and season it just before searing.
• Place the fish into the pan away from you to prevent oil splatters.
• Sear the salmon skin-side down (flesh side up) for most of the cooking time.
• Press on the salmon fillets for 10 seconds to avoid curling.
• Don't move the fish around in the pan.
• Don't force the fish to flip if it resists; let it cook a little longer.

Frequently asked questions