Pan-Seared Salmon: No Smell, Great Taste

How to Pan-Sear Salmon Without Smelling Up the House

Pan-seared salmon is a delicious, healthy, and versatile meal that can be ready in under 30 minutes. However, cooking fish can fill your home with strong, lingering smells. Here are some tips to help you enjoy this tasty dish without the lingering odours.

Firstly, it is important to get your pan very hot before adding oil and seasoning. This will ensure a crispy crust and help prevent the fish from sticking to the pan. Use a paper towel to pat the salmon fillets dry on both sides and bring them to room temperature before cooking. This will ensure more even cooking and help the insides finish cooking at the same time as the outside.

When cooking, use a heavy-bottomed pan, such as stainless steel or cast iron, and heat the oil until it shimmers. Season the salmon with salt and pepper and place it skin-side down in the pan, pressing down firmly with a spatula. Cook the salmon undisturbed for about 4 minutes, or until the skin is crispy and the flesh is cooked about three-quarters of the way through. Then, flip the fillets and cook for another 4-5 minutes, or to your desired doneness.

By following these simple steps, you can enjoy perfectly pan-seared salmon without filling your house with strong fishy smells.

Use a cold pan

To pan-sear salmon without smelling up the house, you can try using a cold pan.

• Get your fish to room temperature to ensure even cooking throughout the fillet.
• Dry the salmon thoroughly by pressing it between paper towels. This is an important step to prevent the skin from sticking to the pan.
• Season the salmon generously with salt and pepper on both sides. You can also try a seafood rub for extra flavor.
• Use a thin layer of vegetable oil, canola oil, or light olive oil in a stainless steel, cast iron, or carbon steel skillet. Heat the oil over medium-high heat until it starts to shimmer.
• Just before adding the fish, reduce the heat to medium-low.
• Carefully add the fish to the pan with confidence and gentleness. Lay the fish in the pan gently rather than dropping it, which can cause dangerous splashes.
• Press gently but firmly on the back of the fish for about 10 seconds using a flexible slotted fish spatula to prevent the skin from curling up.
• For a nice, translucent medium-rare center, cook the salmon until an instant-read thermometer inserted into the center registers 120°F (49°C). This should take about six minutes for a large fillet.
• Flip the salmon gently using a spatula and, if needed, a fork for leverage. Be careful not to splash hot oil.
• Cook the second side for just about 15 seconds, as the salmon is mostly cooked already.
• Transfer the salmon to a paper towel-lined plate to drain off excess oil, and let it rest for a couple of minutes before serving.

Enjoy your perfectly cooked, crispy-skinned salmon!

Use a heavy-bottomed pan

Using a heavy-bottomed pan is the best way to ensure your salmon is cooked evenly. This is because a heavy pan distributes heat evenly, ensuring your fish cooks evenly.

To pan-sear salmon, you'll want to get your fish to room temperature first. This ensures a more even doneness throughout the entire fillet. Heat your heavy-bottomed pan until very hot before adding some vegetable oil and salt. Place the fish skin-side down in the pan, pressing down firmly with a fish spatula to prevent curling. The skin also acts as a barrier, preventing the delicate flesh of the fish 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-ish minutes, since room temperature salmon cooks more quickly. You shouldn’t take your eyes off of the fish, watching for the change in colour. Once the flesh turns from translucent to opaque all the way up the sides and starts to creep onto the top, turn off the heat.

Now, it's time to flip your fish. The residual heat in the pan will cook the rest of the fish. This is the part where most people overcook the fish, so be careful. Letting the fish finish off the burner, to the side of your stove, will keep it tender.

To check if the fish is cooked through, give the sides a squeeze. If it’s finished, the flakes will begin to separate, since the fat between them is rendered.

Don't touch the salmon while it cooks

How to Pan-Sear Salmon Without Smelling Up the House

The key to pan-searing salmon without creating a fishy stench lies in choosing the right size fillets, seasoning them well, and allowing 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.

Leaving the salmon untouched in a hot pan is crucial for two reasons. Firstly, it allows the fish to develop a golden crust, enhancing the dish's overall appearance and texture. Secondly, it prevents the delicate flesh of the salmon from drying out and becoming chalky. By not moving the salmon, you ensure that the heat is distributed evenly, resulting in a perfectly cooked fillet.

The urge to fiddle with the salmon as it cooks can be strong, especially if you want to ensure it doesn't stick to the pan. However, it's important to resist the temptation and let the fish sear untouched. If you're concerned about the salmon sticking, you can use a few simple techniques. One method is to pat the salmon dry with a paper towel before seasoning it. This helps prevent moisture buildup, which can cause the fish to steam and stick to the pan. Another approach is to use a thin piece of foam and toothpicks to separate the skin from the pan's surface. Place the salmon skin-side down on the foam and poke toothpicks through the fillets at regular intervals, just enough to pierce the skin. Then, carefully lay the salmon, with the toothpicks still in place, into the preheated oiled pan. After a few minutes, when the skin has crisped, remove the toothpicks by sliding a fork between the tines and gently lifting them out.

By following these tips and resisting the urge to touch the salmon while it cooks, you'll be well on your way to creating a delicious, restaurant-quality dish without filling your house with a fishy smell.

Cook the salmon skin-side down first

Cooking salmon skin-side down first is a great way to get a crispy skin and moist, tender interior. It's also the preferred method if you like to eat the skin.

Here's a step-by-step guide to cooking salmon skin-side down first:

• Take your salmon fillets out of the refrigerator about 10-20 minutes before cooking to bring them to room temperature. This ensures even cooking.
• Dry the salmon fillets with paper towels. This is an important step to prevent the fish from sticking to the pan and to ensure the skin crisps up nicely.
• Heat a medium stainless steel or cast iron skillet over medium-high heat. A hot pan is crucial for a crispy crust.
• 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 with a high smoke point, such as canola, grapeseed, or avocado oil, to the pan and heat until it shimmers.
• Just before adding the salmon to the pan, season the flesh side with salt and pepper. Don't skimp on the salt!
• Carefully place the fillets in the pan, skin-side down. The skin is durable and can withstand the hot surface without overcooking the fish.
• Resist the urge to touch or move the fillets. Let them cook undisturbed for about 5-6 minutes. The salmon will cook about 90% of the way on the skin side.
• Flip the fillets when the flesh turns from translucent to opaque and the color change has moved about three-quarters of the way up the fillet. Use a fish spatula or a flat spatula for this step.
• Cook the salmon on the other side for an additional 2-4 minutes, depending on your desired doneness.
• Remove the salmon from the pan and let it rest for a few minutes before serving.

By following these steps, you'll end up with a beautifully cooked salmon that has a crispy skin and a moist, tender interior. Enjoy!

Use salmon with the skin on

To pan-sear salmon without smelling up the house, use salmon with the skin on. Here's a step-by-step guide:

Step 1: Prepare the Salmon

• Ensure you have skin-on salmon fillets.
• Pat the salmon dry with paper towels.
• Season the salmon with salt and pepper or a seasoning of your choice. Be generous with the salt as under-seasoning is a common mistake.

Step 2: Prepare the Pan

• Use a non-stick, stainless steel, or cast-iron skillet. Ensure the pan is slightly larger than the salmon fillets.
• Preheat the skillet over medium to medium-high heat.
• For a non-stick skillet, sprinkle salt and pepper onto the pan before heating.
• For a stainless steel or cast-iron skillet, add oil to the pan. Use oils with a high smoke point, such as avocado oil or vegetable oil. Heat the oil until it shimmers.

Step 3: Sear the Salmon

• Test the oil's temperature by touching the end of the salmon to it. If it sizzles, the oil is hot enough.
• Place the salmon in the pan, skin-side down, and always away from you to avoid oil splashes.
• Cook the salmon mostly on the skin side. This can range from 4 to 7 minutes, depending on the thickness of the fillets.
• Flip the salmon and cook for an additional 4 to 5 minutes or until it's done to your liking.
• Use a thermometer to check the doneness. For medium-rare, aim for an internal temperature of 125°F; for well-done, cook to 140-145°F.

Step 4: Serve

• Serve the salmon immediately. Present the salmon skin-side up to retain the crispiness of the skin.
• Pair the salmon with lemon slices, fresh herbs, or a sauce like lemon-dill-garlic butter.
• Enjoy your restaurant-style pan-seared salmon!

Frequently asked questions