Tillie Doyle
Searing salmon in a hot pan is an easy and efficient way to cook salmon to perfection. It is a simple technique that can be mastered at home to create a restaurant-worthy meal. The key to achieving a perfect pan-seared salmon is to choose the right size fillets, season them well, and allow them to cook undisturbed. The challenge lies in cooking the thick and thin sides of the fillets evenly, preventing overcooking, and ensuring the skin is crisp. To accomplish this, it is recommended to start with a cold, dry pan and increase the heat to medium-high, allowing the fillets to cook slowly and evenly.
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What You'll Learn
Choosing the right pan
Using a 12-inch skillet is ideal for salmon, and it should be heated over medium-high heat until hot and shimmering. A non-stick skillet is especially useful if you want to avoid the salmon sticking to the pan, as it heats up quickly and transmits heat evenly. This allows the fish to cook thoroughly and flip easily.
If you are cooking salmon with the skin on, it is recommended to place the fillets skin-side down first to crisp up the skin and create a crust. However, some recipes suggest starting with the skin-side up to get a golden-brown colour on both sides of the fillet.
For those who want to avoid using oil, a cold, dry pan is recommended. This allows the salmon to cook slowly and evenly, giving the skin time to become crisp and golden, and for the natural fat to render.
In summary, the key factors to consider when choosing a pan for sautéing salmon are the size, material, and heat distribution of the pan, as well as the desired level of crispness for the salmon skin.
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Preparing the salmon
Next, pat the salmon fillets dry on both sides using paper towels. This step is crucial as it helps to ensure a crispy exterior. Once the salmon is dry, season both sides generously with salt and pepper. You can also add other seasonings of your choice, such as lemon pepper or fish monger seasoning.
After seasoning, heat your choice of oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. You can use olive oil, butter, or a combination of both, as butter helps create a crispy exterior. A cast-iron or stainless steel skillet will also work, but be sure to preheat the pan to avoid sticking.
Now you are ready to add the salmon to the pan. Place the fillets skin-side down if you want to cook the salmon with the skin on, or flesh-side down if you are cooking without the skin. For salmon with skin, this step helps achieve a crispy skin, a favourite among many.
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Heating the pan
To sauté salmon in a pan, the first step is to heat the pan. This is a crucial step as it ensures the salmon cooks evenly and consistently throughout.
First, bring the salmon to room temperature. This will ensure that the heat of the pan transfers to the fish evenly. Remove the salmon from the refrigerator and let it stand for at least 10 minutes.
Next, heat your pan. Use a non-stick skillet, cast iron, or stainless steel skillet. Preheat the pan over medium to medium-high heat for about 3 minutes, until very hot. A drop of water flicked onto the pan should turn to steam almost immediately.
If you are using butter, heat the butter and oil in the pan until the butter foams and the foam subsides, which should take about 3 minutes. It is important that the pan is very hot before you add the salmon, or it won’t crisp properly.
Once your pan is hot, you are ready to add the salmon.
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Cooking the salmon
Firstly, bring the salmon to room temperature by letting it sit on the countertop for about 10 minutes. This will ensure even cooking throughout.
Next, pat the salmon fillets dry with paper towels. Pour oil over them and toss to coat, then season all over with salt and pepper.
Heat a nonstick, cast-iron, or stainless steel skillet over medium-high heat until hot and shimmering. You can test this by flicking a drop of water onto the pan—if it turns to steam, it's ready.
Place the salmon fillets skin-side down in the pan. If you don't have skin on your salmon, place the flesh side down first. Cook for about 4 minutes on the first side, until the salmon is browned and releases easily from the pan.
Flip the fillets and reduce the heat to medium. Continue cooking for another 4 to 5 minutes, or until the salmon is cooked to your liking. If you prefer your salmon well done, you can cook it a little longer.
Once the salmon is cooked to your desired level of doneness, transfer it to a platter or individual plates. Let it rest for 5 minutes, then serve.
For a rich, restaurant-style finish, you can add some butter and garlic to the pan after removing the salmon. Spoon the melted butter over the salmon fillets a few times until coated.
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Finishing touches
Once you've cooked your salmon to perfection, it's time to think about the finishing touches. Here are some ideas to take your dish to the next level:
Resting and Plating
Let the salmon rest for 5 minutes before serving. This will allow the juices to redistribute and ensure that the fish is moist and tender. Place the salmon on a platter or individual plates. If you're serving it on a platter, you can garnish the fish with lemon slices and fresh herbs like parsley or dill. You can also squeeze some lemon juice over the fish for added flavour.
Sauce
For a rich, restaurant-style finish, you can create a sauce by removing the pan from the heat and adding butter, garlic, and other ingredients of your choice. For example, you could try a steakhouse-inspired butter-and-garlic baste, or add sliced shallots, capers, and lemon juice for a tangy twist. Drizzle this sauce over the salmon just before serving.
Sides
Salmon is a versatile main course that pairs well with a variety of side dishes. You could serve it with mashed potatoes, steamed vegetables, a crisp salad, or sautéed greens like kale. Get creative and choose sides that complement the flavours of the salmon and appeal to your taste preferences.
Presentation
Finally, don't forget the presentation! If your salmon has a crispy skin, consider plating it skin-side up to showcase that delicious texture. Add a squeeze of lemon and a sprinkling of fresh herbs for colour and flavour. Your guests will be impressed by the visual appeal and the delicious aromas of your perfectly sautéed salmon.
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Frequently asked questions
To sauté salmon in a pan, first bring the salmon to room temperature by letting it sit on the countertop for 10 minutes. Pat the salmon fillets dry with paper towels, then season with salt and pepper. Next, heat oil in a nonstick skillet over medium-high heat until hot and shimmering. Place the salmon fillets skin-side down in the pan and cook for 3-7 minutes. Flip the fillets and continue cooking for 3-5 minutes, depending on your desired level of doneness.
You can use a nonstick, cast-iron, or stainless steel skillet that is 12 inches in diameter.
The salmon is done when it is browned on the bottom and releases easily from the pan. The salmon should be cooked to your desired level of doneness, but be careful not to overcook it.
To make your salmon crispy, be sure to pat the fillets dry before cooking and use a hot pan. You can also add butter to the pan to help create a crispy exterior.
