Pan-Seared, Oven-Roasted Salmon Perfection

Pan-seared salmon is a delicious, healthy, and easy meal to make. The key to achieving a perfect pan-seared salmon with a crispy exterior and a moist, tender interior is to use the right equipment, season the fish generously, and ensure the pan is hot before adding the salmon.

The best pan to use is one with a heavy bottom that can be heated to a high temperature, such as stainless steel or cast iron. It is also important to use a fish spatula, which is long and flexible, making it easier to flip the salmon fillets.

For the salmon, it is best to use skin-on salmon fillets as the skin insulates the fish and makes it less likely to fall apart during cooking. It is also important to let the salmon come to room temperature before cooking and to pat the fillets dry to ensure a good sear.

To cook the salmon, heat butter and oil in the pan until hot and shimmering. Season the salmon with salt and pepper and place it in the pan, cooking it undisturbed for about 5-6 minutes on the first side. Then, flip the salmon and cook for an additional 2-4 minutes on the other side.

This technique yields a restaurant-quality dish that can be paired with various side dishes, such as rice, pasta, vegetables, or potatoes.

Choosing the right size fillets

Fillet Size for Individual Portions

For individual servings, a 6-ounce fillet is generally recommended. This size ensures that the salmon cooks evenly, with a golden crust on the outside and a moist, tender interior. A 6-ounce fillet is also a standard portion size and can be easily found at the fish counter, already portioned and ready for cooking.

Fillet Thickness

The thickness of the fillet is another important consideration. Thicker fillets, such as those that are 1-inch thick or more, will take longer to cook and may require a slightly different cooking technique. Thinner fillets, on the other hand, cook more quickly and are ideal for pan-searing. Aim for fillets that are around 1-inch thick or slightly less for the best results.

Number of People You're Serving

When planning to serve a larger group, you have a few options. You can opt for individual fillets, allowing for 6 to 8 ounces per person. Alternatively, you can choose a larger side of salmon, which is an excellent choice for serving a crowd. A whole side of salmon can be grilled, roasted, or broiled, providing a stunning presentation and allowing each person to receive a generous portion.

Type of Salmon

The type of salmon you choose can also impact the size of the fillets. Wild salmon, such as Chinook or King salmon, tends to be larger and can be cut into more substantial fillets. Farmed salmon, on the other hand, is usually smaller and may require purchasing multiple fillets to serve a larger group.

Pan Size

Consider the size of your pan when selecting the number and size of fillets. For even cooking and to avoid overcrowding, choose a pan that is large and wide enough to accommodate the fillets comfortably. A 12-inch skillet is typically a good size for cooking four 6-ounce fillets.

In summary, choosing the right size fillets for pan-searing salmon involves considering the portion size, fillet thickness, the number of people you're serving, the type of salmon, and the size of your pan. By selecting the appropriate fillet size, you'll ensure that your salmon cooks evenly, resulting in a delicious, restaurant-quality dish.

The importance of seasoning

Seasoning is an essential step in the pan-searing process for oven-roasted salmon. It not only enhances the flavour of the fish but also helps to create a beautiful, golden crust that elevates the dish. Here's why seasoning is so important:

Enhances Flavour

The right seasoning blend can take your salmon dish to the next level. A simple combination of salt and pepper is a classic choice, allowing you to enjoy the rich, natural flavours of the fish. However, you can also experiment with various herbs and spices to create more complex flavour profiles. For instance, rosemary, thyme, and basil are excellent choices for adding a fresh herbal note to your salmon.

Creates a Golden Crust

The key to achieving a restaurant-quality finish on your salmon is to form a golden, crispy crust on the exterior. Seasoning plays a crucial role in this process. By applying salt and pepper generously, and perhaps even adding other spices, you create the perfect foundation for a beautiful sear. This crust not only looks impressive but also adds a delightful textural contrast to the moist, flaky interior of the fish.

Locks in Moisture

Seasoning your salmon just before cooking helps to lock in moisture. Salt, in particular, draws out moisture from the fish, and if applied too early, it can break down the flesh. Therefore, it's essential to season right before placing the salmon in the pan to ensure a juicy, tender bite.

Versatility

The beauty of seasoning salmon is that you can customise the blend to suit your taste preferences and the chosen cooking method. Whether you're pan-searing, oven-roasting, grilling, or baking, there's a world of seasoning options to explore. From spice rubs to marinades, each technique offers a unique way to enhance the flavour and texture of the fish.

Simplicity

While there are endless seasoning options, sometimes keeping it simple is best. A light sprinkle of salt and pepper is often all you need to let the natural flavour of the salmon shine. This simplicity in seasoning is part of the beauty of cooking this versatile fish.

In conclusion, seasoning is a critical step in preparing oven-roasted, pan-seared salmon. It adds flavour, creates a desirable crust, locks in moisture, and offers endless possibilities for customisation. So, don't skimp on the seasoning—it's a key component in taking your salmon dish from good to great!

Pan-searing technique

Equipment

Use a heavy-bottomed pan with a stainless steel or cast iron skillet. A non-stick pan can also be used, but it won't give you as crispy a finish. A fish spatula is also recommended.

Salmon Preparation

Use salmon fillets with the skin on. Remove the salmon from the refrigerator 10-20 minutes before cooking to let it come to room temperature. Pat the fillets dry with paper towels and season with salt and pepper.

Pan Preparation

Heat the pan to a medium-high heat with butter or oil. You'll know the pan is hot enough when a drop of water dances and sizzles on the surface.

Cooking the Salmon

Place the salmon fillets in the pan, skin-side up. Sear for 4-6 minutes until the flesh is cooked about 3/4 of the way up the fillet. Flip the fillets and cook for another 2-5 minutes, depending on your desired level of doneness.

Serving

Let the salmon rest for a few minutes before serving. It can be served with a squeeze of lemon and sides such as rice, pasta, vegetables, salad, or potatoes.

Oven roasting technique

The oven roasting technique is a simple and effective way to cook salmon fillets, yielding delicious, restaurant-quality results. This method is ideal for thicker fish fillets, as the gentle heat of the oven helps them cook evenly. Here is a step-by-step guide to achieving perfectly oven-roasted salmon:

Step 1: Preheat the Oven and Prepare the Salmon

• Preheat your oven to 350-400°F.
• Remove any moisture from the salmon fillets by patting them dry with paper towels.
• Season the flesh side of the salmon with salt and pepper. You can also add other seasonings of your choice, such as Chinese five-spice powder or a mixture of brown sugar and mustard.
• If desired, let the salmon come to room temperature for about 10 minutes before cooking. This helps ensure even cooking.

Step 2: Heat the Skillet and Add Oil

• Use a medium oven-proof non-stick or cast-iron skillet.
• Place the skillet on the stovetop over medium-high heat.
• Add a thin layer of oil with a high smoke point, such as canola, grapeseed, or avocado oil. Heat the oil until it shimmers, but be careful not to let it smoke.

Step 3: Sear the Salmon

• Carefully place the salmon fillets, skin-side down, into the hot skillet.
• Sear the salmon for about 3-5 minutes, until the skin is golden brown and crispy.
• Resist the urge to flip or move the salmon during this time, as it is crucial for achieving a crispy skin.

Step 4: Transfer to the Oven and Finish Cooking

• Once the skin is crispy, turn off the stovetop and transfer the skillet to the preheated oven.
• Cook the salmon in the oven for about 8-10 minutes for medium-rare, or 12-15 minutes for well-done. The cooking time will depend on your desired doneness and the thickness of the fillets.
• You can check the doneness by inserting a cake tester or the tip of a paring knife into the thickest part of the salmon. If it comes out just warm to the touch, the salmon is medium-rare. For well-done salmon, wait until the tester is hot to the touch.

Step 5: Rest and Serve

• Once the salmon is cooked to your liking, remove it from the oven and let it rest for a couple of minutes.
• Serve the salmon immediately. You can top it with a slice of compound butter, such as lemon-caper butter, or simply squeeze some fresh lemon juice over it.

This oven roasting technique is an excellent way to cook salmon fillets, resulting in a beautiful, succulent dish that doesn't require constant attention. With these simple steps, you can easily master the art of oven-roasting salmon and impress your guests with restaurant-worthy results.

Serving suggestions

Pan-seared oven-roasted salmon is a versatile dish that can be served with a variety of sides. Here are some ideas to get you started:

• Rice: Try serving the salmon with brown rice or try something a little different like turmeric rice or lemon rice.
• Pasta: A garlic pasta or mushroom pasta would pair well with the salmon.
• Vegetables: Grilled broccoli, sautéed spinach, roasted mushrooms, air fryer zucchini, or roasted tomatoes would make a great side dish.
• Salad: For a lighter option, serve the salmon with a farro salad or a Caesar shaved Brussels sprouts salad.
• Potatoes: Mashed potatoes, scalloped potatoes, or oven-roasted potatoes would be a satisfying side dish.

If you're looking for something a little more adventurous, why not try serving the salmon with a compound butter like lemon-caper butter, or a sauce like garlic butter sauce or teriyaki sauce?

Frequently asked questions