Salmon Pan-Seared With Green Onions

Pan-seared salmon with green onion is a delicious and healthy meal that can be prepared in under 20 minutes. This dish is perfect for a quick and easy weeknight dinner or a fancy dinner party. The key to achieving a crispy golden crust on your salmon fillets is to ensure that your pan is very hot and that the fillets are patted dry before adding them to the pan. It is also important not to disturb the salmon while it is cooking, as this will help create a beautiful, golden crust. In addition to salmon fillets, you will need olive oil, salt, pepper, and green onion for this recipe. You can also add other ingredients such as garlic, lemon juice, and parsley to enhance the flavor of the dish.

Choosing the right size fillets

Choosing the right size of salmon fillets is crucial for achieving the perfect pan-seared salmon with a golden crust. The ideal size for a salmon fillet is around 5 to 6 ounces, which is typically sold as individual portions at the fish counter. This size ensures that the salmon cooks evenly, with a fully cooked interior and a slightly crisp exterior.

When purchasing salmon, opt for firm and bright fillets with shiny skin and resilient flesh. The salmon should spring back when pressed; if it leaves an indentation, it may be past its prime. Center-cut fillets tend to have the most even shape for pan-searing, but any type of fillet will work with this technique.

Before cooking, dry the salmon thoroughly with paper towels to prevent the skin from sticking to the pan. This step is crucial, as moisture on the surface of the fish can interfere with the heat of the pan, affecting the quality of the sear. Generously season the salmon with salt and pepper on both sides. If you have the time, seasoning the salmon 45 minutes to several hours in advance and letting it rest in the fridge can help it retain moisture during cooking.

Using a 12-inch nonstick skillet, heat a tablespoon of olive oil over medium-high heat until it shimmers. Then, carefully add the salmon fillets, skin-side up, and let them cook undisturbed for about 4 minutes. This will give you that coveted golden crust. Resist the urge to fiddle with the fillets during this time!

Finally, flip the fillets and reduce the heat to medium. Continue cooking for an additional 4 to 5 minutes, or until the salmon is done to your desired level of doneness.

And that's it! You now have perfectly pan-seared salmon with a golden crust and a moist, tender interior.

Getting a golden crust

Achieving a golden crust on your salmon fillets is the key to perfecting this dish. Here is a detailed, step-by-step guide to getting that golden crust:

Firstly, ensure your salmon fillets are at room temperature before cooking. This will ensure a more even cook throughout the fillet.

Next, pat your salmon fillets dry with a paper towel. This step is crucial, as any moisture on the surface of the salmon can cause it to steam instead of sear when it hits the hot oil, leading to the fish sticking to the pan.

Now, generously season your salmon fillets with salt and pepper. Don't be afraid to be generous with the salt, as this is key to enhancing the flavour of the dish.

Heat a non-stick skillet on medium-high heat until very hot. Add some vegetable or olive oil to the pan, ensuring the oil is hot and shimmering. You can test this by sprinkling a few drops of water into the pan; if they sizzle and bead, the oil is ready.

Place the salmon fillets, skin-side up, into the pan. This is because you want the side without the skin to have that beautiful golden crust. For the best results, leave the salmon undisturbed for about 4-5 minutes. This will allow a golden crust to form without overcooking the fish.

After the crust has formed, carefully flip the salmon fillets. You can now reduce the heat to medium and continue cooking for another 4-6 minutes, or until the fish is cooked to your liking.

Finally, transfer the salmon to a platter and serve immediately. Enjoy your perfectly pan-seared salmon with a golden crust!

Pan searing vs baking salmon

Pan-searing salmon is a quick and easy way to cook salmon with a golden and crispy exterior and a soft centre. It is a popular method used in fine dining restaurants and can be done in 15 minutes. The key to pan-searing salmon is choosing the right size of fillets, seasoning them well, and leaving them untouched in hot oil to create a golden crust.

To pan-sear salmon, first season the salmon fillets with salt and pepper. Heat oil in a non-stick skillet over medium-high heat, and cook the salmon, skin side up, until golden and crisp. Then, carefully flip the fillets and reduce the heat to medium, cooking until done to your liking.

Baking salmon is another popular method of cooking salmon, and it can be done in the oven at 425 degrees Fahrenheit for 9 minutes on each side or at 400 degrees Fahrenheit for 3 minutes. Baking salmon is a good option if you want to avoid the smoke that can be created when pan-searing. It is also a more hands-off method, as you don't need to watch the salmon as closely to ensure it doesn't burn. However, pan-searing creates a golden crust that is hard to achieve with baking.

One way to get the best of both worlds is to first pan-sear the salmon to create a golden crust, and then finish it in the oven for an even temperature. This method is especially good for thicker fillets, as the gentle heat of the oven helps them cook evenly.

Cooking salmon with the skin on

Step 1: Prepare the Salmon

• Start with skin-on salmon fillets. Remove any remaining scales by running your fingers across the skin and scraping off any remaining scales with the flat side of a knife.
• Check for pin bones by running your fingers along the flesh and sides of the salmon. Use tweezers to remove any bones.
• Pat the skin of the salmon dry with a paper towel. This step is crucial for achieving crispy skin. You can also place the salmon skin-side up in the fridge for an hour to further dry out the skin.
• If your salmon fillets have a thicker end, don't worry. This is the salmon belly, which is fatty and can withstand longer cooking times without drying out.

Step 2: Season the Salmon

• Drizzle a tiny amount of olive oil or avocado oil on the flesh side of the salmon and rub it in. You can also use other types of cooking oil.
• Sprinkle salt and pepper on the flesh side of the salmon. The salt will enhance the crispiness of the skin, but be careful not to overdo it.
• Flip the salmon and repeat the oil and seasoning on the skin side. Make sure to do this step just before cooking, as salt will draw moisture out of the skin.

Step 3: Heat the Pan

• Use a non-stick, stainless steel, or well-seasoned cast-iron skillet. Avoid using a non-stick Teflon-style pan as you won't get the same sear.
• Preheat the skillet over medium heat for 3-5 minutes. The pan is ready when it's hot and the oil is shimmering but not smoking.
• Add enough oil to the pan to fully coat the bottom. Olive oil, avocado oil, ghee, or other high smoke point oils are good choices.

Step 4: Cook the Salmon

• Test the heat of the pan by touching the very end of the salmon to the oil. If it sizzles, the pan is hot enough.
• Place the salmon in the pan, skin-side down, always away from you to avoid hot oil splashes.
• Cook the salmon for about 90% of the time on the skin side. This will vary depending on the thickness of your fillets. For a 1-inch thick fillet, cook for around 5 minutes.
• Use a spatula or tongs to press down on the salmon for the first 10 seconds to ensure the skin is flat against the pan and crisps evenly.
• Flip the salmon and cook for an additional 15-30 seconds on the flesh side.
• For extra crispy skin, flip the salmon back to skin-side down and give it a final blast of heat for about 60 seconds.

Step 5: Serve the Salmon

• Plate the salmon skin-side up to preserve the crispiness of the skin.
• Serve the salmon as-is, with a wedge of lemon, or with your favourite sauce. Some sauce options include lemon-dill-garlic butter, lemon butter, or a creamy dill sauce.
• Enjoy your perfectly cooked salmon with a side of your choice, such as grilled asparagus, sautéed green beans, or mashed potatoes.

What to serve with pan-seared salmon

There are many side dishes that can complement a pan-seared salmon meal. Here are some suggestions:

Potato Side Dishes

Potatoes are a versatile ingredient that can be roasted, fried, boiled, or mashed to create a variety of side dishes. For a unique flavour, try Ukrainian Dill Potatoes, which combines the nutty aroma of sunflower oil with the freshness of dill and the kick of raw garlic. Alternatively, roasted baby potatoes are a simple and versatile option that can be easily partnered with your pan-seared salmon.

Rice and Grain Side Dishes

Rice and grains can add substance to your meal. Cilantro-lime rice, for example, is zesty and fresh, while creamy mushroom and herb-flecked rice is a perfect side to any dinner. For a Mediterranean twist, try a lemon herb couscous with Israeli couscous, cucumber, tomatoes, nuts, and raisins.

Vegetable Side Dishes

Vegetables are a healthy and tasty option to accompany your salmon. Asparagus, green beans, and broccoli are popular choices, but you can also try something different like oven-caramelized cabbage wedges or air fryer green beans. If you're feeling creative, try a simple arugula salad with a lemon vinaigrette and shaved Parmesan.

Pasta Side Dishes

Pasta is always a favourite, and there are many types to choose from. Lemon pasta is light and refreshing, while creamy spinach Parmesan orzo adds a creamy twist to your meal. For an Asian-inspired option, try Thai noodle salad with peanut sauce, or keep it simple with garlic noodles.

With so many options to choose from, you can create a delicious and well-rounded meal to showcase your pan-seared salmon.

Frequently asked questions