Salmon Searing In Stainless Steel

Pan-seared salmon is a quick and easy dish to make at home, with a cooking time of around 15 minutes. It's a simple recipe with few ingredients, but there are a few key steps to follow to ensure your salmon has a crispy exterior and moist, tender interior.

Firstly, it's important to let the salmon come to room temperature before cooking, and to thoroughly dry the fillets with paper towels. You'll want to use a heavy-bottomed pan, preferably stainless steel or cast iron, and get it very hot before adding oil and your seasoned salmon fillets.

The key to achieving a crispy skin is to cook the salmon mostly on the skin side, so it's best to start with the skin facing down in the pan. The salmon should be left undisturbed for several minutes, until the colour of the flesh starts to lighten, before flipping and cooking for a further few minutes.

This technique is a great way to achieve restaurant-quality salmon at home, with a golden, crispy exterior and a tender, flaky centre.

Choosing the right salmon fillets

When choosing salmon fillets to pan-sear, there are a few things to keep in mind. Firstly, opt for salmon fillets that are firm and bright, with shiny skin and resilient flesh. Fresh salmon should spring back into place if you press it gently – if it doesn't, it's not fresh. Centre-cut fillets tend to be the most evenly shaped and the prettiest for pan-searing, but any kind of fillet will work. A 5-6 ounce fillet is a good portion size for one person.

If you're buying multiple fillets, you can ask your fishmonger to portion them for you. Take the salmon fillets out of the refrigerator about 15 minutes before cooking to bring them closer to room temperature. Before adding the salmon to the pan, pat the fillets dry with a paper towel or clean kitchen towel to prevent them from sticking to the pan.

Preparing the salmon

• First, take the salmon out of the fridge 10-20 minutes before you plan to cook it. This will allow it to come closer to room temperature and ensure the insides finish cooking at the same time as the outside.
• Next, pat the salmon fillets dry with paper towels. This is an important step to prevent the salmon from sticking to the pan and ensure a good sear.
• Season the salmon with salt and pepper (and any other seasonings of your choice). It is best to do this just before cooking, as salt draws moisture out of the fish.
• Heat a stainless steel or cast iron skillet over medium-high heat until very hot. You'll know the pan is ready when a drop of water sizzles and evaporates almost immediately.
• Add oil to the pan. Use an oil with a high smoke point, such as canola, vegetable, grapeseed, or avocado oil. Heat the oil until it shimmers—but be careful not to let it smoke.
• Carefully place the salmon fillets in the pan, skin-side down. Lower them into the pan away from you to avoid splattering hot oil.
• Let the salmon cook undisturbed on the first side for about 4-6 minutes, or until the flesh appears cooked about 3/4 of the way up the fillet. You'll know it's ready to flip when it releases easily from the pan.
• Flip the salmon fillets and cook for an additional 2-5 minutes, or until done to your liking.
• Remove the salmon from the pan and let it rest for a few minutes before serving.

Note: It is recommended to use salmon with the skin on, as it is easier to flip and helps insulate the fish, making it less likely to overcook.

Choosing the right pan

When it comes to choosing the right pan for searing salmon, a large stainless steel or cast-iron skillet is recommended. The pan should be large and wide enough to accommodate the salmon fillets without overcrowding. It is also important to ensure that the pan is very hot before adding the salmon, as this will help to create a crispy crust.

While non-stick cookware is typically popular, it is best avoided when searing salmon, as the best results come from cooking the fish on a super-hot surface.

A thin layer of oil should be added to the pan and heated until it shimmers. This is an important step, as it helps to prevent the salmon from sticking to the pan and ensures that the skin becomes crispy.

When it comes to choosing the right pan, a large stainless steel or cast-iron skillet is the way to go. Make sure the pan is big enough so that the fillets have enough space and won't be crowded. It's crucial to get the pan nice and hot before adding your salmon, as this is key to achieving that coveted crispy crust.

While non-stick cookware is all the rage these days, it's actually not ideal for searing salmon. The secret to success is cooking the fish on a super-hot surface, which non-stick pans aren't designed for.

Add a thin layer of oil to the pan and heat it until it shimmers. This step is crucial, as it helps prevent sticking and contributes to that sought-after crispy skin.

Now that we've covered the type of pan and the importance of a hot surface, let's talk about oil. A thin layer of oil should be added to the pan and heated until it shimmers. This not only helps prevent sticking but also contributes to that sought-after crispy skin.

In summary, when choosing the right pan for searing salmon, opt for a large stainless steel or cast-iron skillet that can accommodate your fillets without crowding. Always ensure the pan is nice and hot, and don't be afraid to add a thin layer of oil to prevent sticking and promote that crispy skin we all love.

Getting the pan to the right temperature

Firstly, remove the salmon fillets from the refrigerator about 15 to 20 minutes before cooking to bring them closer to room temperature. This ensures that the insides finish cooking at the same time as the outside, resulting in a moist and tender fillet.

Next, dry the salmon fillets thoroughly with paper towels. Moisture on the surface of the fish can reduce the heat of the pan, so it's important to pat both sides of the fillets dry to prevent sticking and encourage a crispy crust.

Now, it's time to heat your pan. For pan-seared salmon, a large stainless steel or cast-iron skillet is recommended. Place the pan over medium to medium-high heat and let it heat up for a couple of minutes. The pan should be hot but not smoking. You can test the pan's readiness by flicking a few drops of water into it. If the water sizzles and evaporates immediately, the pan is ready.

Finally, add oil to the pan. Use an oil with a high smoke point, such as canola, vegetable, grapeseed, or avocado oil, and avoid using olive oil as it doesn't have a high enough smoke point. Pour in enough oil to coat the bottom of the pan, tilting the skillet if needed. Heat the oil until it shimmers, but be careful not to let it smoke.

Once your pan is hot, shimmering, and coated with oil, it's time to add your seasoned salmon fillets and start the searing process.

Cooking the salmon

Now that you have your ingredients ready, it's time to cook the salmon.

First, take the salmon out of the refrigerator and let it sit for 10-20 minutes to bring it to room temperature. This will ensure that the inside and outside of the salmon cook evenly.

Next, pat the salmon fillets dry with paper towels. This step is crucial as any moisture on the surface of the fish can prevent it from crisping up and cause it to stick to the pan.

After drying, season the salmon generously with salt and pepper on both sides. You can also add other seasonings of your choice, but be careful not to use anything that will burn easily, like garlic powder or onion powder.

Now, it's time to heat up your stainless steel skillet. Place it on the stove and turn the heat to medium-high. Let the pan heat up for a couple of minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the pan. If the water sizzles and evaporates immediately, you're good to go.

Add a thin layer of oil to the pan. You want the oil to be hot but not smoking. Extra virgin olive oil is not recommended due to its low smoke point. Instead, go for oils with a higher smoke point like canola, vegetable, avocado, or grapeseed oil.

Just before adding the salmon to the pan, season the flesh side with salt and pepper, or a seasoning mix of your choice.

Carefully place the salmon fillets into the pan, skin-side up. Lower them into the pan away from you to avoid any hot oil splatters.

Let the salmon cook undisturbed on the first side. Depending on the thickness of your fillets, this will take 4-6 minutes for the flesh to cook about 3/4 of the way up.

Once the salmon has cooked most of the way through on the skin side, it's time to flip. Use a fish spatula or a wide, flexible spatula to carefully turn the fillets. They should release easily from the pan. If they are sticking, let them cook for a little longer before trying again.

After flipping, reduce the heat to medium and cook the salmon to your desired doneness. This will take an additional 2-5 minutes, depending on your preference.

Finally, remove the salmon from the pan and let it rest for a few minutes before serving.

And that's it! You now have perfectly pan-seared salmon with a crispy skin and a moist, tender interior. Serve it with a squeeze of lemon juice and some fresh herbs, or your favourite sides. Enjoy!

Frequently asked questions