Pan-Seared Salmon Perfection

Pan-seared salmon is a quick and easy way to cook salmon that yields a crispy exterior and a moist, tender interior. The key to achieving the perfect pan-seared salmon is to start with the right size fillets, season them well, and allow them to cook undisturbed. This technique ensures a beautiful, golden crust that elevates the dish to restaurant quality.

The first step is to choose salmon fillets that are of a similar size and shape, as this ensures even cooking. The fillets should be seasoned generously with salt and pepper, as this enhances the flavour and helps to create a crispy crust. It is also important to pat the fillets dry before adding them to the pan, as this promotes better searing.

When cooking, it is best to use a heavy-bottomed pan that can be heated to a high temperature, such as stainless steel or cast iron. The pan should be heated to medium-high heat, and it is crucial to wait until the pan is hot before adding the salmon. This helps to achieve a good sear. The salmon should be placed skin-side up in the pan and left undisturbed for about 4 minutes until a golden crust forms.

After achieving the desired crust, the salmon is carefully flipped and cooked for an additional 4 to 5 minutes, depending on the desired doneness. It is important to note that the salmon should be cooked to medium-rare to avoid overcooking.

The final step is to transfer the salmon to a platter or individual plates and serve. This simple technique results in a delicious, restaurant-quality dish that can be prepared in less than 30 minutes.

Choosing the right pan

Material

A heavy-bottomed pan that distributes heat evenly is ideal for pan-searing salmon. Stainless steel and cast iron are excellent choices for this purpose. While a non-stick pan can also be used, it may not produce as crisp a surface on the salmon. Cast iron pans, in particular, are renowned for their ability to retain and distribute heat evenly, making them a popular choice for searing meats, including salmon.

Size

It is recommended to use a 12-inch skillet for pan-searing salmon. This size allows enough space to cook the salmon fillets without crowding the pan, ensuring even cooking and a better sear.

Type of Stove

The type of stove you have may also influence your choice of pan. If you have an electric stove, a flat-bottomed pan, such as a stainless-steel skillet, is a better option as it will ensure better contact with the heating element. On the other hand, if you have a gas stove, a pan with a slightly curved bottom, like some cast iron skillets, may be preferable as it allows you to tilt the pan and easily collect the juices or butter for a delicious sauce to accompany your salmon.

Additional Tools

While not technically a pan, investing in a good fish spatula is highly recommended. Its long, flexible design makes it perfect for flipping delicate foods like salmon fillets without breaking them. It is also useful for a variety of other kitchen tasks, such as turning roasted vegetables or flipping pancakes.

Pan Preparation

Before placing the salmon in the pan, ensure that the pan is very hot. This is crucial for achieving a good sear and the desired crispy texture on the salmon's surface. Additionally, it is generally recommended to start with a dry pan for pan-searing salmon, as the natural fat from the fish will render during the cooking process. However, some recipes may call for a small amount of oil or butter to be heated in the pan first, especially if you want to create a sauce to accompany your salmon.

The importance of seasoning

Seasoning is an important step in the process of pan-searing salmon. While salmon is a versatile fish that can be seasoned in a variety of ways, the choice of seasoning can make or break the dish. Here's why seasoning is crucial:

• Enhances Flavour: Seasoning adds flavour to the salmon, enhancing its natural richness. A simple combination of salt and pepper is often enough to bring out the best in the fish. Salt accentuates the savoury notes, while pepper adds a subtle kick. However, there are many other seasoning options to explore.
• Locks in Moisture: Seasoning can help lock in moisture, ensuring the salmon stays succulent and tender. A dry salmon fillet is unappetising, and proper seasoning can prevent this.
• Creates a Crust: Seasoning also plays a role in creating a beautiful, golden crust on the salmon. A well-seasoned fillet, left undisturbed in hot oil, will develop a delicious, crispy exterior.
• Balances the Dish: Seasoning balances the flavours in the dish. Salmon is a fatty fish with a rich taste, and seasoning can cut through the oiliness, providing a more well-rounded dining experience.
• Versatility: Seasoning allows you to be creative and versatile. You can experiment with various herbs, spices, and rubs to find your perfect flavour profile. From smoky paprika to zesty lemon, the possibilities are endless.
• Masking Imperfections: While salmon is delicious on its own, seasoning can also help mask any imperfections in the fish or cooking technique. A generous sprinkle of herbs or a well-balanced rub can elevate the dish and make it more forgiving for home cooks.

In conclusion, seasoning is a critical step in pan-searing salmon. It enhances flavour, texture, and presentation. It allows you to be creative in the kitchen and tailor the dish to your taste preferences. Remember, the key to successful seasoning is to find the right balance—don't be afraid to experiment and find the combinations that work best for you!

How to get a good sear

The Right Tools

A heavy-bottomed pan with a thick base is best for searing. Stainless steel or cast iron are good choices. A non-stick pan can work, but it won't give you as good a sear.

A fish spatula is also a good investment. This long, flexible spatula is useful for turning the salmon and preventing it from falling apart.

Prepare the Salmon

Let the salmon come to room temperature before cooking. This ensures the inside and outside of the salmon cook evenly. Aim for at least 10 minutes out of the fridge.

Pat the salmon fillets dry with paper towels before adding them to the pan. This is important because excess moisture will create steam and prevent the salmon from searing properly.

Season the salmon with salt and pepper. Don't be afraid to be generous with the salt. It's also best to season the salmon just before cooking, as salt draws moisture out of the fish.

Prepare the Pan

Heat the pan over medium-high heat. You want the pan to be hot before adding the salmon. A fun way to test if your pan is hot enough is to add a few drops of water. If they form a single ball that shoots around the pan, you're good to go.

Add a thin layer of oil with a high smoke point, like canola, grapeseed, or avocado oil. Swirl it around to coat the entire surface of the pan. When the oil shimmers and the first wisps of smoke appear, you're ready to add the salmon.

Cooking the Salmon

Place the salmon in the pan, skin-side up. It's best to lower the salmon into the pan away from you to protect yourself from splatters.

Leave the salmon undisturbed in the pan. It may stick at first, but it will release when it's ready to be turned. Check after a few minutes by gently lifting one edge with a spatula.

After about 5-6 minutes, turn the salmon. It should now be golden and crisp. Cook for another 2-5 minutes, depending on how well done you like your salmon.

Serving

Transfer the salmon to a platter and serve. It's best enjoyed hot or at room temperature.

Tips

• Don't crowd the pan. Make sure there is enough space between the fillets for water vapour to escape.
• Don't move the salmon while it cooks. This is key to getting a good sear.
• Don't add the salmon to the pan until it's hot. If the pan is too cool, the sear won't form properly, and the salmon will stick and tear when you try to turn it.
• If you're using a non-stick pan, be extra careful not to use high heat, as this can ruin the pan.

Cooking time and temperature

The cooking time and temperature for pan-seared salmon depend on your heat source, the type of pan you're using, and your desired doneness. Here's a step-by-step guide to help you achieve the perfect cooking time and temperature for your pan-seared salmon:

• Preheat your pan: Before adding any oil or salmon, heat your pan over medium to medium-high heat. A good indicator of the ideal temperature is when a drop of water sizzles and turns to steam immediately upon contact with the pan. This step is crucial for achieving a crispy sear and preventing the salmon from sticking to the pan.
• Prepare the salmon: While the pan is heating up, pat the salmon fillets dry with paper towels. Removing excess moisture helps ensure a better sear and prevents the salmon from steaming in the pan. You can also season the salmon with salt and pepper or a rub of your choice at this stage.
• Add oil to the pan: Once the pan is hot, add a tablespoon of oil with a high smoke point, such as canola, grapeseed, or avocado oil. You can also use olive oil, but be cautious as it has a lower smoke point.
• Place salmon in the pan: Carefully place the salmon fillets into the hot pan, lowering them away from you to avoid splattering. For skin-on salmon, it's recommended to start with the skin side up to get a crispy skin and a perfectly cooked interior.
• Cook the first side: Let the salmon cook undisturbed on the first side for about 4 to 6 minutes. The cooking time may vary depending on the thickness of your fillets and your desired doneness. For a medium-rare center, aim for an internal temperature of 125°F (52°C).
• Flip the salmon: Once the first side is nicely seared and the salmon releases easily from the pan, it's time to flip. You can use a fish spatula or a wide, flexible spatula for this step.
• Cook the second side: After flipping the salmon, reduce the heat to medium and cook for an additional 2 to 5 minutes. The thicker your fillets are, the longer they will take to cook. Check for doneness by using a knife to peek between the flakes of fish—it should be slightly darker pink at the center. Alternatively, you can use a meat thermometer to check the internal temperature.
• Rest and serve: Remove the salmon from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a moist, tender texture. You can also finish the salmon with a squeeze of fresh lemon juice and a sprinkling of herbs, such as parsley, dill, or tarragon.

Remember, the cooking time may vary slightly depending on your heat source, the thickness of your salmon fillets, and your desired doneness. Always keep an eye on the salmon while it's cooking, as it can go from perfectly seared to overcooked in a matter of minutes.

Serving suggestions

Pan-seared salmon is a versatile dish that can be served with a variety of sides. Here are some ideas to get you started:

• Rice: Try serving your salmon with a side of brown rice for a delicious and nutritious combo. You could also experiment with different rice varieties like turmeric rice or lemon rice.
• Pasta: This salmon would go well with a variety of pasta dishes. Try pairing it with a garlic pasta or a mushroom pasta for a hearty and satisfying meal.
• Vegetables: Salmon and vegetables are a classic combination. Some options to consider are grilled broccoli, sautéed spinach, roasted mushrooms, air fryer zucchini, or roasted tomatoes.
• Salad: For a lighter option, serve your salmon with a side salad. Italian farro salad or Caesar shaved Brussels sprouts salad are some good choices to pair with the salmon.
• Potatoes: Salmon and potatoes is a satisfying and comforting combo. Try it with mashed potatoes, scalloped potatoes, or oven-roasted potatoes.
• Green beans: Sautéed or grilled green beans would make a great side dish for pan-seared salmon.
• Asparagus: Asparagus is a classic side dish for salmon. You could grill or roast it to complement the flavours of the salmon.
• Cauliflower purée: For a creamy and elegant side dish, try serving cauliflower purée with thyme alongside your salmon.

When it comes to sauces, a simple squeeze of lemon can brighten up the dish. You could also try a garlic butter sauce, an avocado salsa, or a teriyaki sauce.

Frequently asked questions