Pan-Seared Salmon: Perfectly Crispy, Never Burnt

Pan-seared salmon is a quick and easy dish to make, but it can be tricky to get right. The key to success is to choose the right size fillets, season them well, and leave them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust that elevates the dish to restaurant quality.

The first step is to get your salmon fillets to room temperature, which ensures a more even doneness throughout. Heat a skillet until very hot, then add some vegetable oil and salt. Place the fish skin-side down in the pan, pressing down firmly with a spatula to prevent the ends from curling up. The skin acts as a barrier, preventing the delicate flesh from getting blasted with direct heat.

You want to cook the salmon 90% of the way on the skin side. This should take about three minutes, as room-temperature salmon cooks more quickly. Watch the fish carefully, and once the flesh turns from translucent to opaque and starts to creep onto the top, turn off the heat. Now it's time to flip the fish—the residual heat in the pan will cook the rest. This is the part where most people overcook the fish, so it's important to let the fish finish off the burner, to the side of the stove, to keep it tender.

Use a cold pan

Using a cold pan to cook salmon is a great way to ensure your fish is cooked to perfection, with a crispy exterior and a tender, flaky interior. Here's a step-by-step guide on how to achieve this:

Prepare the Salmon:

Take your salmon fillets out of the refrigerator about 15-20 minutes before cooking to bring them closer to room temperature. This step is important as it helps the fish cook more evenly. Pat the fillets dry with paper towels or a clean kitchen towel. Moisture on the surface of the fish can cause it to stick to the pan and affect the crispness of the skin. Season the salmon generously with salt and pepper on both sides. You can also get creative with other seasonings of your choice.

Prepare the Pan:

For this method, it is best to use a large stainless steel or cast-iron skillet. Place the pan on the stovetop and turn the heat to medium-high. Let the pan heat up for a couple of minutes. To test if the pan is ready, flick a few drops of water into it. If the water sizzles and evaporates immediately, the pan is hot enough.

Add Oil to the Pan:

Add a thin layer of oil to the pan, such as vegetable, canola, olive, or any oil with a high smoking point. Tilt the pan to ensure the entire bottom surface is coated. Continue heating the oil until it shimmers but be careful not to let it smoke.

Cook the Salmon:

Carefully place the salmon fillets into the pan, skin-side down. This step is crucial as the skin-side is more durable and can withstand the hot surface of the pan without overcooking the fish. It also helps achieve that crispy skin texture.

Resist the Urge to Flip:

This is arguably the hardest part of the process. Once the salmon is in the pan, do not touch, poke, prod, or move it. Let it cook undisturbed. The salmon will cook mostly on the skin side, and you will notice the color of the flesh start to lighten from the bottom up. This color change indicates the progress of cooking.

Know When to Flip:

After a few minutes, when the lighter-colored flesh has moved about 3/4 of the way up the fillet, it's time to flip. This will take around 8-9 minutes for thicker fillets and 6-7 minutes for thinner ones. Use a fish spatula or a flat spatula to flip the salmon, turning it away from you to avoid any oil splatter.

Finish Cooking:

Cook the salmon for a further 2 minutes for thicker fillets and 1-2 minutes for thinner ones. The salmon is now ready to be served! For a perfect medium-rare center, aim for an internal temperature of 120°F (49°C).

Rest and Serve:

Transfer the salmon to a paper towel-lined plate to absorb any excess oil. Let the fillets rest for about 3 minutes before serving. This allows the juices to redistribute and ensures a moist, tender texture.

Using a cold pan method for pan-searing salmon ensures a beautiful, golden crust without burning the seasoning. Enjoy your perfectly cooked salmon with a delicious crispy skin!

Dry the salmon before cooking

Drying the salmon before cooking is an important step in achieving the desired seared finish without burning the seasoning. This is because moisture on the surface of the salmon can cause it to steam when it comes into contact with hot oil in the pan, resulting in the fish sticking to the pan and becoming ruined. Therefore, it is crucial to pat the salmon dry with a paper towel before seasoning it.

To dry the salmon, use a paper towel or a clean cloth to gently blot the surface of the fish, removing any visible moisture. You can also let the salmon air dry by placing it on a wire rack for a few minutes before cooking. This will help evaporate any remaining moisture.

Additionally, when seasoning the salmon, be sure to use dry spices or herbs. Avoid using wet marinades or sauces, as they can add moisture to the fish, increasing the risk of steaming and sticking during the cooking process.

By taking the time to properly dry the salmon before cooking, you will help ensure a successful sear, resulting in a beautiful, golden crust on your salmon without burning the seasoning.

Use a lid

Using a lid is a great way to ensure your salmon is cooked evenly and efficiently. By placing a lid on the pan, you create an oven-like environment that helps to heat the entire piece of fish, not just the side in contact with the pan. This method is especially useful if you don't want to flip the salmon during cooking, as it ensures even cooking on both sides.

• Prepare your salmon fillets by patting them dry with paper towels and seasoning them with salt and pepper or your desired spices. You can also let the salmon come to room temperature before cooking, which helps ensure even cooking.
• Heat your pan over medium heat and add a small amount of oil with a high smoke point, such as canola or avocado oil. You want the pan to be hot before adding the salmon, so the surface of the fillets can sear properly.
• Place the salmon fillets in the pan, skin-side up, and lower them away from you to avoid oil splatters.
• Immediately put a lid on the pan. This will trap the heat and create a more even cooking environment.
• Cook the salmon for 4-5 minutes with the lid on. This will allow the heat to circulate around the fillets and cook them evenly.
• After 4-5 minutes, remove the lid and check the salmon. It should be cooked about three-quarters of the way through. If you prefer your salmon well-done, you can cook it a little longer with the lid off to ensure it's cooked to your liking.
• Once the salmon is done to your liking, transfer it to a plate and let it rest for a few minutes before serving.

Using a lid is a simple and effective way to pan-sear salmon without burning the seasoning. It helps to distribute the heat evenly and prevents the formation of hot spots that can cause burning. By following these steps, you can achieve perfectly cooked salmon with a crispy exterior and moist, flaky interior.

Cook on all sides

Cooking salmon on all sides is a great way to ensure even cooking and a crispy skin. Here is a step-by-step guide:

Firstly, ensure your salmon fillets are at room temperature. This will help the fish cook more evenly. You should also pat the salmon dry with a paper towel and season with salt and pepper on both sides. Drying the salmon will prevent it from sticking to the pan and help achieve a crispy skin.

Next, heat a non-stick or cast-iron skillet over medium-high heat. Add enough cooking oil to coat the bottom of the pan. Place the salmon fillets, skin-side down, into the pan. It is important to press down firmly on the fish with a spatula to prevent the ends from curling up. This technique ensures even cooking and helps achieve a crispy skin.

Cook the salmon on the skin side for about three minutes, or until the flesh turns opaque and starts to creep onto the top. Then, turn off the heat and carefully flip the fillets. The residual heat in the pan will continue to cook the fish without overdoing it.

At this stage, you can finish cooking the salmon in the residual heat or place the pan in a preheated oven at 425 degrees Fahrenheit for a few minutes. If you choose the latter method, cook the salmon for 3-7 minutes, depending on the thickness of the fillets. You can also cook the salmon on its sides by placing it in the oven on a baking sheet, skin-side up. This method helps keep the skin crispy.

Finally, check if the salmon is cooked to your liking. A good indication is when the flesh flakes easily with a fork. The salmon should be slightly translucent in the centre, similar to a medium-rare steak.

Cooking salmon on all sides ensures even cooking and a crispy skin. By following these steps, you can achieve perfectly cooked salmon with a delicious, crispy skin.

Use a non-stick pan

Using a non-stick pan is a great way to cook salmon without burning the seasoning. Here's a step-by-step guide on how to do it:

First, make sure you have the right equipment. For this method, you'll need a non-stick skillet, preferably stainless steel. You'll also want a fish spatula, which is long and flexible, perfect for flipping the salmon fillets without breaking them.

Next, prepare your salmon fillets. It's best to use salmon with the skin on, as it makes it easier to flip and insulates the fish, making it less likely to overcook. Pat the fillets dry with paper towels, as any water on the surface can interfere with the searing process. Then, let the salmon come to room temperature for at least 10 minutes. This ensures even cooking throughout the fillet.

Now, it's time to season the salmon. Sprinkle the flesh side of the fillets generously with salt and pepper. Don't be shy with the salt—it's better to be generous than to under-season your food. You can also add other seasonings like garlic salt, paprika, or a tiny bit of sugar to help the salmon caramelize.

Heat your non-stick skillet over medium-high heat. It's important that the pan is very hot before adding the salmon, so wait until the butter foams and the foam subsides, or for about 3 minutes. Then, carefully place the fillets in the skillet, skin-side up, lowering them away from you to avoid splatters. Sprinkle the skin side with a pinch of salt.

Let the salmon cook undisturbed on the first side until the flesh appears cooked about three-quarters of the way up the fillet, which should take around 5 to 6 minutes. You'll know it's ready to flip when the flesh turns from translucent to opaque and starts to creep onto the top.

Once the salmon is cooked to your liking on the first side, carefully flip the fillets using a fish spatula. If they're sticking to the pan, give them another 30 seconds or so and try again—they should release easily when they're ready.

Reduce the heat to medium and cook the salmon on the second side for an additional 2 to 4 minutes, depending on your desired doneness. For medium-rare salmon, remove it from the heat when it reaches an internal temperature of 130°F.

Finally, remove the salmon from the pan and let it rest for 5 minutes. Squeeze some fresh lemon juice over the top and sprinkle with herbs like parsley, basil, or dill. Serve hot or at room temperature, and enjoy your perfectly pan-seared salmon!

Frequently asked questions