Pan-Seared Salmon: No Skin, No Problem!

Pan-seared salmon is a quick and easy dish to make at home. It is a simple technique that can be mastered by anyone and yields restaurant-quality results. The key to achieving the perfect pan-seared salmon is in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed.

The process begins with seasoning the salmon fillets with salt and pepper. It is important to be generous with the salt as this will help draw out the moisture and create a crispy crust. The pan should be heated to medium-high heat, and oil or butter is added to coat the bottom. The salmon fillets are then placed into the pan, skin-side up, and left to cook undisturbed for about 4 minutes until a golden crust forms. After flipping the fillets, the heat is reduced to medium, and the salmon is cooked to the desired doneness, typically an additional 4 to 5 minutes.

The salmon is now ready to be served and enjoyed! This simple technique results in a dish that is crisp and golden on the outside, with a moist and tender interior.

Use a heavy-bottomed non-stick pan

Using a heavy-bottomed non-stick pan is the best way to ensure your salmon is cooked evenly. The weight of the pan helps distribute the heat evenly, and the non-stick coating prevents the fish from sticking and aids in durability.

To get the best results, heat the pan for two minutes over medium-high heat until the oil is hot and shimmering. You can test if the oil is hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready for your salmon.

Before adding the salmon to the pan, be sure to pat the fillets dry with a paper towel. This will help the fish form a nice crust when searing.

When you are ready to sear the salmon, season both sides with sea salt and black pepper. Then, place the salmon fillets in the pan, skin side down, in a single layer. Use a fish spatula to press down on the fillets for the first 10 seconds to prevent curling.

Let the salmon cook without moving it for 5-6 minutes. The fillets should be about 80-90% opaque before you flip them. If the salmon resists flipping, it is not ready, and you should let it cook a little longer.

Once the salmon is ready, flip the fillets and add the herb butter mixture to the pan. Cook the salmon for about another minute, stirring the butter as it melts, until the internal temperature reaches your desired doneness.

Finally, flip the salmon one more time and spoon the lemon butter sauce over it. Remove the fish from the pan immediately to avoid overcooking.

Dry the fish well

Drying your salmon fillets before cooking is an important step in the pan-searing process. This is because moisture on the surface of the fish will cause it to steam when it hits the hot oil in the pan, and the resulting vapour will displace the oil, causing the fish to stick. Therefore, you should always ensure that your salmon fillets are patted dry with a paper towel before seasoning and cooking.

If you have the time, you can also leave your salmon uncovered in the fridge for an hour or so to dry it out. This method is used by restaurant chefs to prevent fish from sticking to the pan. Alternatively, you can leave the fish on the counter at room temperature to dry, which will also bring it closer to room temperature and help to create a good texture.

If you are concerned about bacteria, you can blot the fish gently with paper towels right before cooking for maximum drying. If the fish is still cold, it will have condensation forming continually, so drying it at room temperature may be the best method.

However, if you are planning to store your fish in the refrigerator before cooking, it is important to cover it. This will prevent bacteria from growing and keep your fish fresh.

Place the fish onto the pan away from you

When placing the salmon fillets into the pan, it is important to do so away from you. This is a safety precaution to prevent any oil splatters from hitting you.

Before placing the salmon in the pan, ensure that the fillets are patted dry with a paper towel. This is a crucial step in achieving an even browning and a nice crust on the salmon.

If you are cooking the salmon without the skin, the cooking time might be slightly shorter. However, it is still important to cook the fish longer on one side to prevent it from tearing when flipping.

To prevent the salmon from curling up while cooking, use a fish spatula to press down lightly on the fillets for the first 10 seconds after placing them in the pan.

Once the salmon is in the pan, do not move it around. This is essential for achieving a good sear. Let the salmon cook undisturbed until it is ready to be flipped. If you try to flip the salmon and it resists, that means it needs a little longer to cook.

By following these steps, you will be well on your way to perfectly pan-seared salmon without the skin.

Sear salmon skin side down for most of the time

To pan-sear salmon without the skin, you'll need to make some adjustments to the traditional method. Here's a detailed guide on how to do it:

Preparing the Salmon:

Start by patting the salmon fillets dry with a paper towel. Removing any moisture will help ensure a better sear. It's also recommended to let the salmon reach room temperature before cooking, as this promotes more even cooking. However, some people prefer to cook it straight from the fridge, especially if they like their salmon rare to medium-rare.

Season the salmon fillets with salt and pepper on both sides. Don't be shy with the salt—it's better to be generous than to under-season. You can also experiment with other seasonings or rubs to add extra flavour.

Heating the Pan:

For the pan, a heavy-bottomed skillet made of stainless steel or cast iron works best. A non-stick pan can work, but it may not give you as crisp a finish. Heat the pan over medium-high heat, and add enough oil to coat the bottom. You can use olive oil, butter, or another oil with a high smoke point, such as canola, grapeseed, or avocado oil.

Cooking the Salmon:

Now it's time to cook the salmon. Place the fillets in the pan, skin side down, and leave them undisturbed. This is crucial for getting a good sear. You'll know the salmon is ready to flip when it releases easily from the pan. Depending on the heat of your pan and the thickness of your fillets, this can take around 4 minutes.

Once the salmon has released from the pan, carefully flip it. Then, reduce the heat to medium and continue cooking until the salmon is done to your liking. This can take an additional 4 to 5 minutes.

Serving:

For a simple finish, transfer the salmon to a platter and serve as-is. You can also add a squeeze of lemon for some freshness. If you're feeling adventurous, try topping it with a compound butter, such as lemon-dill-garlic butter, or serving it with a sauce like lemon-butter or garlic butter.

Tips for Success:

• Don't move the salmon around while it's cooking on the first side. Letting it sit undisturbed is key to getting a nice, golden crust.
• Be careful not to overcook the salmon. It's best enjoyed with a bit of translucent pink in the middle, similar to a medium-rare steak.
• If you're using a non-stick pan, be aware that it may not give you as crisp a finish.
• For even cooking, choose salmon fillets that are of similar size and thickness.

Don't force it if the fish resists flipping

When pan-searing salmon, it is important to remember not to force it to flip if the fish resists. This is because salmon is a delicate fish and will easily rip apart if forced. Instead, you should let the salmon cook undisturbed until it releases from the pan on its own. This may take a few minutes, but it is important to be patient and let the salmon develop a nice sear.

There are a few reasons why the salmon may resist flipping. One reason could be that the pan was not hot enough when the salmon was added. If the pan is not hot enough, the salmon is more likely to stick and resist flipping. Another reason could be that the salmon was not patted dry before cooking. If the salmon is too wet, it will steam instead of sear, and the vapor will displace the oil, causing the fish to stick to the pan.

It is also important to use the right type of pan when searing salmon. A non-stick pan may hinder the sear, while a stainless steel or cast-iron pan will provide a better surface for the salmon to cook on. Additionally, using a fish spatula can make flipping the salmon easier.

Finally, it is crucial to season the salmon well before cooking. This will help to create a flavorful crust on the salmon and improve the overall taste of the dish.

By following these tips and being patient while the salmon cooks, you can ensure that your pan-seared salmon will turn out perfectly without forcing it to flip before it is ready.

Frequently asked questions