Salmon Skin: Sear Up Or Down?

There are many ways to cook salmon, but one of the best and easiest ways is to pan-sear it. This technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin. The key to achieving this is to cook the salmon with the skin side down in a hot pan, which insulates the delicate flesh from the direct heat and helps render the fat underneath the skin. This method also prevents the fish from curling up and ensures even cooking.

Skin-side down first

To achieve a crispy skin and a tender, juicy interior, it is best to cook salmon with the skin side down first.

The skin acts as a barrier between the delicate flesh and the direct heat of the pan, allowing the interior to cook more gently and stay moist. The skin is also oily, and when seared, the oil is released, lubricating the pan and preventing the fish from sticking. Cooking the salmon skin-side down for most of the cooking time—around 90%—ensures the skin becomes crispy, while the flesh remains tender.

To cook salmon with the skin side down first, start by patting the salmon fillets dry with paper towels and seasoning with salt and pepper. Some recipes suggest seasoning with salt around 45 minutes to several hours in advance to allow the fish to retain more moisture as it cooks.

Next, heat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until shimmering. Reduce the heat to medium-low and carefully lay the salmon fillets, skin-side down, into the pan. Press the fillets down with a spatula for around 10 seconds to prevent the skin from curling and ensure even cooking.

Cook the salmon skin-side down for around 6-8 minutes for a thick fillet or 5-7 minutes for a thinner fillet. You will know when to flip the salmon when the flesh has lightened about three-quarters of the way up the fillet. Flip the salmon and cook for a further 1-2 minutes for a thick fillet or 15-30 seconds for a thinner fillet.

Finally, transfer the salmon to a plate and let it rest for a few minutes before serving.

Use a hot pan

To pan-sear salmon, you'll want to use a hot pan. This will ensure that your salmon has a crispy crust.

First, take your salmon out of the refrigerator 15 minutes before you plan to cook it. Pat the fillets dry and season with salt and pepper.

Next, heat a stainless steel or cast-iron skillet over medium-high heat. You'll know the pan is hot enough when you flick a few drops of water into it and the water sizzles and evaporates immediately.

Now, add oil to the pan. You'll want to use an oil with a high smoke point, such as canola, vegetable, ghee, or avocado oil. Tilt the skillet so that a thin layer of oil coats the bottom. Continue to heat the oil until it shimmers.

Once the oil is hot, it's time to add the salmon. Place the fillets skin-side down and sear for about 6-8 minutes, depending on the thickness of the fish. The skin is tough and durable and can withstand more time on the hot surface of the pan without overcooking the salmon.

When the flesh has lightened about 3/4 of the way up the fish, it's time to flip. Sear the other side for another 1-2 minutes.

Using a hot pan and searing the salmon skin-side down first will ensure that your salmon has a crispy, golden skin and a moist, tender interior.

Dry the salmon

Drying the salmon is an important step in achieving the perfect sear. The exterior of the salmon should be dried thoroughly with a paper towel before cooking. This is because, before browning can occur, all moisture must be cooked off.

If you are using salt, only add it right before searing the salmon. This is because salt pulls moisture out of the fish, so if you add it too early, the salmon will be wet again, preventing an optimal sear.

If you are baking the salmon, you can use olive oil, butter, or sauce as a protective barrier between the salmon and the heat. This will allow the salmon to cook without losing too much moisture.

Don't overcook

Overcooked salmon is dry salmon, and nobody needs that. To avoid overcooking your salmon, there are a few things to keep in mind. Firstly, salmon continues to cook off the heat, so it's best to remove it from the stove, oven, or grill just before it reaches your desired level of doneness. This will ensure that it isn't overcooked by the time you eat it.

The ideal internal temperature for salmon depends on how well done you like it. The FDA recommends cooking salmon to an internal temperature of 145°F. However, many people prefer their salmon with a slightly pink center, which is around 110-125°F. If you're unsure, it's better to remove the salmon from the heat sooner rather than later, as you can always continue cooking it if needed.

To check the doneness of your salmon, you can use a meat thermometer, your eyes, a fork, or your finger. Using a thermometer is the most reliable method. Insert it into the thickest part of the salmon and check the temperature. Salmon is considered cooked when the internal temperature is at least 110°F but below 140°F. If you don't have a thermometer, you can make a small cut into the thickest part of the fish and check the color. When salmon is raw, it is pinkish-orange, and as it cooks, the flesh turns opaque white. The center of the fish should still have a slightly translucent pink color. If the center is opaque white, it may be overcooked.

You can also use a fork to flake the fish and check its doneness. Raw salmon will separate into large flakes, while cooked salmon will flake easily and break into smaller pieces. If the salmon doesn't flake or fall apart, it is overcooked. Another way to check is by gently pressing down on the thickest part of the fish with your finger. If the salmon feels firm, springy, and bounces back, it is cooked through. If the flesh indentation remains or the salmon feels mushy or soft, it is not yet cooked.

To avoid overcooking your salmon, it's also important to cook it skin-side down. This helps prevent the skin from sticking to the pan and also helps to crisp up the skin. Additionally, make sure to use a cooking method that suits your taste. Some methods, such as grilling and pan-searing, will result in crispier skin, while others, such as poaching and en papillote, will produce moister fish.

Flip carefully

When it comes to flipping your salmon, it's important to exercise caution to ensure that your fillet remains intact and doesn't fall apart in the pan. Here are some tips for carefully flipping your salmon:

• Use the right utensils: A fish spatula or a large, sturdy spatula is ideal for flipping salmon. These utensils provide a large enough surface area to support the fillet and help prevent it from breaking apart.
• Dry the salmon: Before placing the salmon in the pan, use paper towels or a clean kitchen towel to pat both sides of the fillet dry. This step helps prevent the fish from sticking to the pan, making it easier to flip.
• Wait for the right moment: Don't flip your salmon too early or too late. After placing the salmon skin-side down in the pan, let it cook undisturbed for the majority of the cooking time. You'll know it's time to flip when the flesh has lightened about 3/4 of the way up the fillet.
• Flip with confidence: When it's time to flip, use your spatula to get underneath the salmon fillet confidently but gently. Flip the salmon away from you to prevent any hot oil from splattering towards you.
• Be gentle: Avoid the temptation to press down on the salmon or move it around too much in the pan. Simply flip it and let it cook undisturbed on the second side.
• Cook for a shorter time on the second side: After flipping, the salmon will only need to cook for a brief period on the second side. Depending on the thickness of your fillet, this could be anywhere from 15-30 seconds to 2 minutes.

Frequently asked questions