Tillie Doyle
Pan-seared salmon is a versatile dish that can be served in many ways, such as on a salad, with rice, or with mashed potatoes. It is also a great starting point for adding flavours and sauces. The key to achieving a perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and letting them cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust.
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What You'll Learn
Use salt and pepper to season salmon before cooking
Using salt and pepper to season salmon before cooking is a simple way to elevate the dish and is a good base for other seasonings.
Firstly, it is important to prepare the salmon fillets. If you have just taken the salmon out of the refrigerator, let it sit at room temperature for at least 10 minutes. Then, pat the fillets dry with a paper towel or clean kitchen towel. This will prevent the salmon from sticking to the pan.
Next, season the salmon with salt and pepper. Be generous with the salt—it is better to use too much than too little. You can add a few grinds of pepper, or sprinkle it all over the salmon.
After seasoning, heat oil in a non-stick skillet pan over medium-high heat. Once the oil is hot and shimmering, place the salmon fillets skin-side down in the pan. If you are cooking salmon without skin, place the flesh side down.
Finally, cook the salmon undisturbed for around 5 minutes, or until a golden brown crust forms. Then, carefully flip the salmon and cook for another 5-6 minutes, or until the fish is opaque and easily flakes.
You can add other seasonings to build on this base, such as dill, lemon, and capers.
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Heat oil in a non-stick pan over medium-high heat
Heating oil in a non-stick pan over medium-high heat is a crucial step in achieving that perfect golden crust on your salmon. Here's a detailed breakdown of the process:
Choosing the Right Pan
Use a non-stick skillet or frying pan with a stainless steel or cast iron base. Ensure the pan is large enough to accommodate the salmon fillets without overcrowding. A 12-inch skillet is a good size for searing salmon.
Heating the Pan
Place the pan on the stove and turn the heat to medium-high. Let the pan heat up for a couple of minutes. A good way to test if the pan is hot enough is to flick a few drops of water onto its surface. If the water sizzles and evaporates immediately, the pan is ready. If not, let it heat up for another minute and test again.
Adding Oil to the Pan
Once the pan is hot enough, add oil. You can use olive oil or any other cooking oil of your choice. Pour in enough oil to coat the bottom of the pan thinly. Tilt the pan to ensure the oil coats the entire cooking surface. Continue heating the oil until you see gentle ripples on its surface. Be careful not to overheat the oil to the point of smoking, as this could affect the taste of your salmon.
The Ideal Cooking Temperature
The ideal temperature for searing salmon is when the oil is hot and shimmering but not smoking. This temperature range ensures that the salmon develops a beautiful golden crust without burning.
Adding the Salmon
Once the oil is at the right temperature, it's time to add the seasoned salmon fillets to the pan. Place the fillets skin-side down first if you want crispy skin, or skin-side up if you prefer the golden crust on the flesh side. For skin-on salmon, pressing the fillets with a spatula for about 10 seconds after adding them to the pan helps prevent the skin from curling.
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Cook salmon skin-side down first for a crispy skin
Cooking Salmon Skin-Side Down for a Crispy Skin
Dry the Skin
Before seasoning, use a paper towel to pat the skin of the salmon until it is dry. If you have time, place the salmon skin side up in the fridge for an hour to dry it out further.
Seasoning
Drizzle a tiny bit of oil on the flesh side of the salmon and spread it with your fingers. Sprinkle salt and pepper on the oiled flesh side. Turn the fillet over and repeat the process. It is important to season the salmon just before cooking, as salt draws moisture out of the salmon skin, making it sweat, which is not ideal for achieving a crispy skin.
Oil
Use a non-stick skillet and add enough oil to fully cover the base. Heat the oil on medium-high heat until it shimmers, but be careful not to let it smoke.
Cooking
Place the salmon in the skillet, skin side down, and press down on the fillet with a spatula or tongs for about 10 seconds to ensure the skin is pushed flat against the skillet. Cook the salmon skin side down for 4 to 7 minutes, depending on the thickness of the fillet. Then, flip the fillet and cook for an additional 15 to 30 seconds.
Serving
Plate the salmon skin side up to preserve the crispy skin. Avoid pouring sauce directly onto the skin, as it will make it soggy. Instead, pour the sauce on the plate first and place the fillet on top, or serve the sauce on the side.
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Flip the salmon once to cook the other side
When cooking salmon in a pan, it's important to only flip the fish once. This will ensure that the salmon develops a beautiful, golden crust.
Firstly, pat the salmon fillets dry with a paper towel and season with salt and pepper. You can also add other seasonings like oregano, garlic powder, and paprika.
Next, heat a non-stick skillet on medium-high heat until hot and shimmering. Add enough oil to coat the bottom of the pan.
Now, it's time to cook the salmon. Place the fillets skin-side down first to crisp up the skin. For a 6-ounce fillet, cook undisturbed for about 4 minutes until golden and crisp.
Here comes the crucial step: flipping the salmon. Carefully flip the fillets and reduce the heat to medium. This will ensure even cooking and prevent the salmon from overcooking on the exterior.
Cook the salmon to your desired doneness. For a 6-ounce fillet, this should take an additional 4 to 5 minutes. The salmon is ready when it flakes easily with a fork at the thickest part.
Finally, transfer the salmon to a platter and serve. Enjoy your perfectly cooked, golden-brown pan-seared salmon!
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Serve with a sauce or alongside a salad or rice
Pan-seared salmon is a versatile dish that can be served with a variety of sauces, salads, or rice. Here are some ideas to elevate your pan-seared salmon:
Serve with a Sauce
Sauces are a great way to add flavor and moisture to your salmon. Here are some sauce options to consider:
- Lemon-Herb Yogurt Sauce: This sauce pairs perfectly with salmon and adds a creamy, tangy, and herbaceous touch. To make it, simply mix yogurt with fresh herbs like dill, lemon zest, and a squeeze of lemon juice.
- Mustard Sauce: For a spicy and savory option, try a mustard sauce. Mix English mustard and American maple syrup for a sticky, sweet, and spicy glaze.
- Miso Butter Sauce: This keto-friendly option is both savory and bright. Combine miso, lemon zest, and butter for a rich and flavorful sauce.
- Honey Miso Sauce: This sauce offers a balance of sweet and savory flavors. Simply caramelize honey and miso together, then whisk into a zesty topping for your salmon.
- Dill Sauce: For a refreshing sauce, mix mayonnaise with shallots, lemon, and herbs. For an extra kick, add freshly grated horseradish root.
Serve with a Salad
Salmon and salad make for a nutritious and satisfying meal. Here's an idea for a superfood salmon salad:
Superfood Salmon Salad: Combine salmon with roasted sweet potato croutons, avocado, and pickled onions. Dress it with a light lemon vinaigrette for a refreshing and tasty experience.
Serve with Rice
For a heartier meal, serve your salmon with rice. Here's an idea for a one-pan salmon and rice dish:
One-Pan Salmon and Rice with Lemon and Herbs: Cook the salmon fillets with brown rice and vegetables like asparagus. Add fresh herbs and lemon zest to the rice for a burst of flavor. Before serving, drizzle a creamy lemon-herb yogurt sauce over the salmon and rice for a delectable touch.
These serving suggestions will surely enhance your pan-seared salmon, providing a range of flavors and textures to delight your taste buds.
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Frequently asked questions
You can season salmon with salt and pepper, dried oregano, garlic powder, paprika, dill, lemon, capers, scallion ginger, and more.
It is recommended to use 6-ounce salmon fillets, which are often sold already portioned and ready to cook. This size ensures the salmon cooks fully on the interior without overcooking the exterior.
First, pat the salmon fillets dry and season them. Next, heat oil in a large skillet over medium-high heat. Place the salmon fillets, skin-side down, in the pan and cook for about 4-8 minutes. Then, flip the salmon and cook for another 4-6 minutes, or until the fish is opaque and easily flakes.
