Pan-Seared Salmon Steak Perfection

Pan-seared salmon steak is a delicious and healthy meal that can be prepared in just 10 to 15 minutes. It is a great option for a quick and easy weeknight dinner, and can be served with a variety of side dishes. The key to achieving the perfect pan-seared salmon steak is to start with room temperature salmon, pat it dry, season generously with salt and pepper, and sear it in a hot pan with oil, cooking it undisturbed until a crispy crust forms.

Choosing the right size fillets

Choosing the right size of salmon fillets is crucial for achieving the perfect pan-seared salmon. The ideal size ensures the fish cooks evenly, with a crispy crust and a tender, flaky texture.

A good rule of thumb is to opt for individual fillets when pan-searing salmon. A 6- to 8-ounce fillet per person is generally a good portion size. These fillets are typically sold already portioned and ready to cook. This size allows for even cooking and helps prevent overcooking or undercooking.

If you're cooking for multiple people, it's best to use fillets of similar size and shape to ensure consistent cooking. You can ask your fishmonger to portion the fillets for you if needed.

When purchasing salmon, look for fillets that appear firm and bright, with shiny skin and resilient flesh. The fish should spring back when pressed; if it leaves an indentation, it may not be fresh. Center-cut fillets tend to have the most even shape for pan-searing, but any type of fillet will work.

Remember, the key to successful pan-searing is to choose fillets that will cook evenly and allow you to achieve the desired doneness without overcooking or undercooking the fish.

Seasoning

Types of Seasoning

The most basic and essential seasonings for salmon are salt and pepper. Be generous with the salt, as this will bring out the natural flavours of the salmon. You can use regular table salt or sea salt, freshly ground black pepper is also recommended for the best flavour.

However, you can also experiment with other seasonings to create different flavour profiles. Some popular options include:

• Dried sage
• Garlic powder
• Smoked paprika
• Ground cumin
• Cayenne pepper
• Red pepper flakes
• Lemon pepper
• Seafood rub
• Lemon-dill-garlic butter
• Ginger
• Lemon-lavender seasoning
• Garlic salt
• Lemon juice

How to Season

Before seasoning, ensure your salmon is at room temperature and pat it dry with paper towels. This step is important, as moist salmon is more likely to stick to the pan and affect the crispness of the skin.

Sprinkle both sides of the salmon with salt and pepper, or your chosen seasonings. You can also rub the seasonings into the salmon to ensure an even coating. If using lemon juice, squeeze it over the salmon fillets and rub the juice into the flesh.

When to Season

The best time to season your salmon is just before adding it to the hot pan. This ensures that the seasonings are sealed in and creates a delicious crust during the searing process.

Additional Tips

• Don't be afraid to experiment with different seasonings and create your own unique flavour combinations.
• Taste your seasonings as you add them, and adjust the quantities to your preference.
• If using butter as a base for your seasonings, melt it in the pan first and then add the salmon, this will help the butter and seasonings combine and infuse the flavours into the fish.

Cooking undisturbed

The key to achieving a beautiful, golden crust on your salmon steak lies in leaving it untouched in hot oil. This technique, known as pan searing, elevates the dish to restaurant quality.

Once you have seasoned the salmon with salt and pepper, heated the oil, and placed the fillets in the pan, it is crucial to resist the urge to fiddle with them. Letting the fish sear undisturbed in hot oil is what creates the desirable golden crust.

For a 6-8 ounce fillet, this means cooking the fish skin-side down for about 6-8 minutes. The exact timing will depend on the thickness of your fillet. You will know it is time to flip the fillet when you see the flesh lighten about 3/4 of the way up the fish.

After flipping the fillet, continue cooking for another 1-2 minutes for a perfect medium cook.

It is important to trust the process and resist touching, poking, prodding, or moving the fillet around. Leaving the salmon undisturbed will result in a tender and flaky texture with a crispy skin.

Pan type

When it comes to choosing the right pan for searing salmon, there are a few things to consider. Firstly, it is recommended to use a large, stainless steel or cast-iron skillet. This is because you need a pan that is big enough to accommodate the salmon fillets or steaks without overcrowding.

Secondly, as the best results are achieved when the fish is cooked on a super-hot surface, it is advisable to avoid using non-stick cookware. A hot pan and high heat do not necessarily go hand in hand. You should aim for a medium to medium-high flame and let the pan get very hot before adding the oil.

A good-quality non-stick pan, however, can also be used. This will prevent the salmon from sticking and causing unnecessary stress. A non-stick skillet is especially useful if you are a beginner or prefer a more hands-off approach to cooking.

In terms of pan size, a 12-inch skillet is a good option for cooking four 6-ounce salmon fillets. If you are cooking a larger piece of salmon or multiple fillets, you may need to adjust the size of the pan accordingly.

Lastly, while not directly related to the type of pan, it is worth noting that the pan should be heated before adding the oil. This is an important step to ensure that the salmon cooks properly and gets a nice sear.

Cooking time

The cooking time for pan-seared salmon steaks varies depending on the thickness of the steaks and your preferred level of doneness. On average, the cooking time ranges from 10 to 15 minutes in total.

Firstly, remove the salmon from the refrigerator about 15 to 20 minutes before cooking to bring it closer to room temperature. This ensures more even cooking and prevents the salmon from seizing up when added to the hot pan.

For the cooking process, you will need a large skillet or frying pan, preferably stainless steel or cast iron. Heat the pan over medium to medium-high heat for a couple of minutes. You can test if the pan is hot enough by flicking a few drops of water into it; if the water sizzles and evaporates immediately, it's ready.

Add a thin layer of oil to the pan, such as olive oil or vegetable oil, and heat until it shimmers or ripples across the surface. Some recipes also suggest adding butter to the pan along with the oil.

Next, place the salmon steaks in the pan. For salmon with the skin on, it is recommended to cook the fish skin-side down first. This is because the skin is tougher and can withstand more time on the hot pan without overcooking the salmon.

For thicker salmon steaks (around 12 oz or 340 g), cook the salmon for about 5 minutes on the first side. For thinner steaks (around 6 oz or 170 g), cook for 3 minutes on the first side.

After the initial cooking time, flip the salmon steaks and cook for an additional 3 to 5 minutes, depending on your desired level of doneness. If you prefer your salmon to be medium-rare, aim for the lower end of the cooking time. For well-done salmon, cook for a few minutes longer.

To check if the salmon is done, look for a change in colour from deep pink to a much paler shade. You can also use an instant-read thermometer to check the internal temperature, which should reach 145°F (62.8°C) when fully cooked.

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

Frequently asked questions