Best Grease For Salmon Pans

When it comes to cooking salmon, one of the easiest and quickest ways is to pan-sear it. To achieve a perfect pan-seared salmon with a crispy crust, it is essential to have a hot, well-oiled skillet and to bring the fish to room temperature before cooking.

Start by choosing the right pan – a heavy-bottomed pan that can be heated to a high temperature is ideal, such as stainless steel or cast iron. A non-stick pan can also work, but may not give you the same crispy results.

Next, ensure your salmon fillets are dry by patting them with paper towels. Moisture on the fish can cause it to steam instead of searing, so this step is crucial.

Now, it's time to heat up your pan. Add a thin layer of oil with a high smoke point, such as canola or vegetable oil, and heat until it shimmers. You want your pan to be nice and hot before adding the salmon, so it crisps properly.

Just before placing the salmon in the pan, season it with salt and pepper. Then, carefully lay the fillets into the pan, skin-side down if you want to get that crispy skin.

Let the salmon cook undisturbed for a few minutes. The majority of the cooking will happen on this first side, so be patient and resist the temptation to poke or move the fish.

Finally, flip the salmon and cook for a further 1-5 minutes, depending on your desired doneness.

And there you have it – a perfectly pan-seared salmon with a crispy crust!

Let the salmon come to room temperature before cooking

Greasing a pan with oil before cooking salmon is a good idea. Oils such as coconut oil or vegetable oil have a high heat tolerance and won't smoke when cooking with high heat.

It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm up to room temperature. This is because when cold fish is added to a hot pan, it will cook unevenly. However, do not let the salmon sit out for too long as it can pose a food safety risk.

The time it takes for the salmon to reach room temperature depends on how thick the fillets are and how cold they were initially. For example, if you have scallops that have been chilling in the refrigerator, you might want to let them sit in olive oil and herbs/spices for an hour or two before cooking. On the other hand, 10 minutes might be enough for a thin salmon fillet.

If you want to ensure your salmon cooks evenly, letting it sit out for a bit before cooking is a good idea.

Use a heavy-bottomed pan and a fish spatula

Choosing the Right Pan

When pan-searing salmon, it's best to use a heavy-bottomed pan, such as a large stainless steel or cast-iron skillet. The pan should be large and wide enough to accommodate the fillets without overcrowding. A non-stick pan is not recommended as the best results happen when the fish is cooked on a super-hot surface.

Preparing the Pan

Before adding the salmon to the pan, heat the pan over medium to medium-high heat for a couple of minutes. To test if the pan is hot enough, flick a few drops of water into it. If the water sizzles and evaporates almost immediately, the pan is ready. If not, let it heat up for another minute and test again.

Once the pan is hot enough, add a thin layer of oil and heat it until you see ripples across the surface, but be careful not to let it smoke.

Using a Fish Spatula

A fish spatula is an elongated and thinner version of a common metal spatula, designed to easily slip under delicate fillets of fish. It has long slots that allow any liquid to drain away. While any heat-proof spatula will do when cooking and serving salmon, a fish spatula will make the job easier and reduce the risk of tearing the flesh.

When it's time to flip the salmon, use a fish or flat spatula to turn the fish away from you to prevent any oil splatter.

Pat the salmon dry before adding to the pan

When preparing salmon, it is important to pat the fillets dry before adding them to the pan. This is because moist or wet fillets are more likely to stick to the pan, and the skin won't crisp up as nicely.

Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry on the top and bottom. This will prevent them from sticking to the pan.

Additionally, removing excess moisture from the fish ensures even cooking, regardless of the cooking method. It also creates a clean canvas for cooking, making the salmon a better vessel for seasoning and marinades, and helps to remove any foul odour.

It is also important to note that you should not rinse the salmon with water before cooking, as this can spread bacteria on the surface of the fish and in your sink. Instead, use paper towels to gently pat it dry.

Use oil with a high smoke point

When cooking salmon, it is important to use an oil with a high smoke point, such as canola, vegetable, grapeseed, or peanut oil. Olive oil can also be used, but it has a lower smoke point, so you must be careful that it does not smoke.

Salmon is a fairly oily fish, and using an oil with a high smoke point will help to prevent the fish from sticking to the pan and ensure that it cooks evenly. It is also important to use a thin layer of oil, heating it until it shimmers, but not so long that it smokes.

Additionally, before adding the salmon to the pan, it is crucial to ensure that the fillets are dry. Use a paper towel or a clean dish towel to pat each fillet dry on both the top and bottom. This will help prevent the fish from sticking to the pan and ensure that the skin crisps up nicely.

When pan-searing salmon, it is best to use a large stainless steel or cast-iron skillet. These types of pans allow for even heat distribution and can withstand high temperatures. It is also important to heat the pan before adding the oil and ensure that it is hot enough by flicking a few drops of water into it. If the water sizzles and evaporates immediately, the pan is ready.

By using an oil with a high smoke point and following these tips, you can achieve a perfectly cooked salmon with a crispy crust and a moist, flaky interior.

Season the salmon generously

Seasoning salmon generously is a crucial step in the cooking process, adding flavour and moisture to the fish. Firstly, it is important to ensure that the salmon fillets are dry. This can be done by patting them with a paper towel or clean kitchen cloth.

Next, you can season the salmon with salt and pepper. It is important to be generous with the salt, as this is a common mistake made by home cooks. You can also add a few grinds of pepper, but be careful not to overdo it.

For some extra flavour, you can add other seasonings to the salmon. Some options include garlic salt, a salt-free seasoning with an Asian flare, garlic powder, paprika, Italian herb seasoning blend, or herbs de Provence. You can also try a seafood rub or a seasoning/rub of your choice.

Additionally, you can brush the salmon fillets with melted butter before applying the seasoning. This will add extra moisture and flavour to the fish.

Finally, don't be afraid to experiment with different seasonings and spices to find what you like best.

Frequently asked questions