Pan-Seared Salmon: Medium-Rare Perfection

Pan-seared salmon is a delicious and healthy meal that can be prepared in under 30 minutes. The key to achieving a perfect pan-seared salmon with a crispy exterior and a moist, tender interior lies in following a few simple techniques.

Firstly, it is important to use the right equipment, such as a heavy-bottomed pan made of stainless steel or cast iron, and a fish spatula for easy flipping. Secondly, bring the salmon to room temperature before cooking, as this ensures even cooking. Pat the salmon fillets dry and season them with salt and pepper right before placing them in the pan.

For a good sear, make sure the pan is hot before adding the salmon, with the oil shimmering. Start with the flesh side down and cook undisturbed for a few minutes until a golden crust forms. Flip the salmon and cook for a further 2-5 minutes, depending on your desired doneness.

With these simple steps, you can easily master the art of pan-searing salmon and impress your guests with a restaurant-worthy dish!

Choosing the right pan

Material

The best pans for searing salmon are typically made of stainless steel, cast iron, or carbon steel. These materials can withstand high temperatures and distribute heat evenly, ensuring a consistent sear. While non-stick pans can also be used, they may not produce as crisp of a surface on the salmon.

Size

Opt for a pan with a heavy bottom that is around 12 inches in diameter. This size will accommodate your salmon fillets nicely and provide even heat distribution.

Heat Conductivity

Look for a pan with excellent heat conductivity. This will ensure that your pan heats up quickly and evenly, allowing you to achieve the desired temperature for searing.

Ease of Use

Choose a pan with a comfortable handle that stays cool during cooking. Additionally, consider investing in a fish spatula—a long, flexible spatula that will help you confidently flip your salmon fillets without breaking them.

Maintenance

Select a pan that is easy to clean and maintain. Some pans may require seasoning or special care to keep them in optimal condition.

Personal Preferences

Ultimately, the right pan for you will depend on your personal preferences and cooking style. If you frequently cook salmon and want to invest in a high-quality pan, consider purchasing a pan specifically designed for searing, such as a cast iron skillet.

Remember, the key to successful pan-seared salmon is not just the pan but also the technique. Be sure to follow the steps for drying, seasoning, and cooking your salmon to achieve the desired medium doneness.

Getting the temperature right

Let the Salmon Come to Room Temperature:

Firstly, let the salmon come to room temperature. This is an important step as it ensures even cooking throughout the fillet. Take the salmon out of the refrigerator about 10 minutes before cooking.

Preheat the Pan and Oil:

The next step is to preheat your pan. Use a stainless steel, cast iron, or carbon steel skillet and place it on your stove. Turn the heat to medium-high. For a 6-ounce fillet, heat the pan for about 3 minutes. You'll know the pan is ready when a drop of water dances and sizzles on its surface.

At the same time, heat your oil of choice. Use an oil with a high smoke point, such as canola, grapeseed, or avocado oil, to avoid burning. Heat the oil in the pan until it shimmers or is hot and shimmering.

Add the Salmon:

Now it's time to add the salmon to the pan. Carefully place the fillets, skin-side up, into the pan. Lower them away from you to protect yourself from any potential splatters. This technique ensures that the skin side gets cooked first, which helps insulate the fish and prevents overcooking.

Sear the First Side:

Let the salmon cook undisturbed on the first side. For a 6-ounce fillet, this will take about 4-5 minutes. You'll know it's ready to flip when the flesh appears cooked about 3/4 of the way up the fillet. The skin should be crispy, and you should see the salmon fat bubbling around the edges.

Flip and Sear the Second Side:

Use a fish spatula or a similar long, wide, flexible spatula to carefully flip the fillets. Reduce the heat to medium and cook the salmon on the second side for about 2-5 minutes, depending on your desired doneness. For a medium doneness, cook until the salmon reaches an internal temperature of 120°F- 130°F.

Rest and Serve:

Once the salmon is cooked to your liking, transfer it to a platter or plate and let it rest for a couple of minutes before serving.

By following these temperature guidelines and keeping a close eye on your salmon, you'll achieve a perfectly pan-seared medium salmon with a beautiful golden crust.

Drying and seasoning the salmon

Drying the Salmon:

Before seasoning, it's important to dry the salmon fillets thoroughly. Use paper towels to pat the fillets dry on both sides. This step helps prevent the salmon skin from sticking to the pan. It also ensures that you get a good sear on the salmon, as moisture on the surface of the fish can interfere with the crisping process.

Seasoning the Salmon:

Seasoning the salmon is key to enhancing its flavor. Here are some tips for seasoning:

• Be generous with salt and pepper: Season both sides of the salmon fillets generously with salt and pepper. Don't skimp on the salt, as proper seasoning is essential for a delicious dish.
• Timing of seasoning: There are differing opinions on when to season the salmon. Some sources suggest seasoning the salmon at least 45 minutes in advance and letting it rest in the fridge for up to several hours. This allows the fish to retain more moisture during cooking. However, if you don't have at least 45 minutes, it's best to season right before cooking, as salt will draw moisture out of the fish, and you want the salmon to be dry for a better sear.
• Other seasonings: While salt and pepper are the basic seasonings, you can also experiment with other seasonings or rubs to add extra flavor to your salmon. For example, you can try a seafood rub or a lemon-dill-garlic butter sauce.

Remember, drying and seasoning the salmon are crucial steps in the pan-searing process. Take your time and don't rush through these steps, as they will impact the final result.

Adding the salmon to the pan

Now that your pan is hot and ready, it's time to add the salmon fillets. Carefully place them into the pan, lowering them gently away from you to protect yourself from any potential splashes of hot oil. This is an important safety precaution to keep in mind.

If you're using a non-stick pan, you can simply place the fillets into the pan without any additional oil. However, if you're using a stainless steel, cast iron, or carbon steel skillet, add a thin layer of oil, such as vegetable, canola, or light olive oil, and heat it until it shimmers before adding the salmon.

For the best results, it's recommended to cook the salmon with the skin side down first. This technique allows the skin to act as a barrier, protecting the delicate flesh from direct heat. It also helps to render the fat underneath the skin, making it crisp and pleasant.

Once the salmon is in the pan, use a flexible slotted fish spatula or the back of your hand to press down gently but firmly on the fillets for about 10 seconds. This step is crucial as it ensures even cooking and prevents the skin from buckling and curling, which can lead to uneven cooking. If you're cooking multiple fillets, add them one at a time and press each one for 10 seconds before adding the next.

Let the salmon cook undisturbed on the first side for most of the cooking time. For a medium doneness, you'll want to cook it until it's about 90% done on the skin side. This will take around 3 to 6 minutes, depending on the thickness of your fillets and the temperature of the salmon (room temperature salmon will cook more quickly). Keep an eye on the colour change—once the flesh turns from translucent to opaque and starts to creep onto the top, it's almost ready to flip.

Flipping the salmon

When the salmon is close to being cooked on the first side, it's time to flip it over. Turn off the heat, and carefully flip the fillets using your spatula or a combination of a spatula and a fork to get more leverage. Be gentle to avoid damaging the fish or causing hot oil to splash.

Finishing the cooking

After flipping the salmon, the residual heat in the pan will finish cooking the fish. This is a critical step to avoid overcooking the salmon, which can make it dry and chalky. For a medium doneness, the internal temperature of the salmon should reach 120°F (49°C) to 130°F (54°C).

Give the salmon a quick kiss of heat on the second side, cooking it for just about 15 seconds to 2 minutes. Then, transfer the fillets to a paper towel-lined plate to drain off any excess oil.

Flipping the salmon

The salmon is usually ready to be flipped when the skin is crispy and the fat is bubbling around the edges. You should also check that the flesh is cooked about two-thirds to three-quarters of the way up the fillet. This will take around 4-6 minutes, depending on the size of your fillet.

Once the salmon is ready, use a fish spatula or a similar long, wide, flexible spatula to carefully flip the fillets. If the salmon is sticking to the pan, it probably needs a little longer. Wait another 30 seconds and try again.

After flipping the salmon, you should reduce the heat to medium and cook the fish for another 2-5 minutes, depending on how well done you like your salmon. For a medium finish, remove the salmon from the heat when it reaches an internal temperature of 120°F (49-54°C).

Finally, transfer the salmon to a plate and let it rest for a few minutes before serving.

Frequently asked questions