Pan-Roasted Salmon: A Beginner's Guide

Pan-roasted salmon is a delicious and simple way to cook salmon that results in a crispy exterior and a moist, tender interior. This method is perfect for a quick weeknight meal or a fancy dinner party. The key to achieving the perfect pan-roasted salmon is to use a heavy-bottomed pan, dry the salmon thoroughly, season generously, and cook it most of the way through on the skin side to insulate the flesh and render the fat. By following these simple steps, you can create a restaurant-quality dish with a beautiful golden crust and a tender, flaky centre.

Pan-seared salmon cooking instructions

Ingredients:

• Salmon fillets (with or without skin)
• Olive oil
• Salt
• Pepper
• Butter (optional)
• Lemon (optional)

Utensils:

• 12-inch non-stick skillet or heavy stainless steel/cast-iron skillet
• Fish spatula or similar long, wide, flexible spatula

Method:

• Remove the salmon from the refrigerator and let it come to room temperature for at least 10 minutes.
• Pat the salmon fillets dry with paper towels.
• Season the salmon with salt and pepper. Be generous with the salt!
• Heat oil in the skillet over medium-high heat until hot and shimmering.
• Carefully place the salmon fillets in the skillet, skin-side up. If you are using skinless salmon, start with the flesh side down.
• Let the salmon cook undisturbed for about 4 minutes, or until the bottom is browned and releases easily from the pan.
• Flip the salmon fillets and reduce the heat to medium.
• Cook for an additional 4 to 5 minutes, or until the salmon is cooked to your desired doneness.
• Transfer the salmon to a platter or plate and let it rest for 5 minutes.
• Serve with a squeeze of lemon juice and fresh herbs such as parsley, dill, or tarragon (optional).

Tips:

• Use a heavy-bottomed pan that conducts heat evenly for the best results.
• It is important to pat the salmon dry before adding it to the pan to ensure a good sear.
• Do not disturb the salmon while it is cooking on each side to get a crispy exterior.
• For crispy skin, start with the skin side down and let it cook undisturbed for most of the cooking time.
• If you like your salmon with a garlic butter sauce, add butter, garlic, and fresh herbs to the pan after flipping the salmon.

Pan-seared salmon ingredients

Pan-seared salmon is a quick and easy dish to prepare, and it yields a tender, flaky, and flavourful result. The ingredients are simple, and the method is straightforward.

The ingredients you will need are:

• Salmon fillets (4 x 6-ounce fillets are commonly used)
• Salt (preferably kosher salt)
• Pepper (freshly ground black pepper is best)
• Olive oil (extra-virgin olive oil is recommended)
• Butter (unsalted butter is preferable)
• Lemon (for serving)
• Fresh herbs (optional, but parsley, dill, or tarragon work well)

Some recipes also call for:

• Garlic
• White wine
• Italian parsley leaves
• Capers

Additionally, you will need a heavy skillet or pan. A non-stick, cast-iron, or stainless-steel skillet works well.

Pan-seared salmon equipment

To make pan-seared salmon, you will need a few pieces of equipment. The first is a pan. A non-stick pan is best for easy cleanup, but a heavy cast-iron or stainless steel skillet will also work. Just make sure that the pan is large enough to avoid crowding the fish and always preheat the pan to avoid sticking.

You will also need some utensils, such as spatulas, for flipping the salmon. A fish spatula is ideal as it is long and flexible, but any spatula or similar utensil will work.

Other equipment includes paper towels for patting the salmon dry before cooking, a plate or platter for serving, and a knife for slicing the salmon before serving.

Optional Equipment

While the above equipment is essential, there are a few other tools that can be useful when making pan-seared salmon. These include:

• An instant-read thermometer for checking the doneness of the salmon
• An exhaust fan to help reduce the amount of smoke and fish smell in your kitchen
• A cover for your pan, such as a lid or foil, if you want to speed up the cooking process

Pan-seared salmon tips and tricks

Choosing the Right Pan

To achieve the perfect sear, use a heavy-bottomed pan that can be heated to a high temperature and that conducts heat evenly. The best options are a cast iron or stainless steel skillet. A non-stick pan can also be used, but it won't give the salmon as crispy a finish.

Spatula

A fish spatula is a long, flexible spatula that is perfect for flipping the salmon fillets. Its wide surface area is also useful for turning roasted vegetables, flipping eggs and pancakes, and getting the perfect flip on your fillet.

Choosing the Salmon

It is best to use salmon fillets with the skin on, as this insulates the fish and makes it less likely to fall apart. It is also easier to flip. Choose fillets that are the same size and shape, or cut a large piece of salmon into fillets at home.

Preparing the Salmon

Take the salmon out of the refrigerator and let it come to room temperature for at least 10 minutes. This will ensure that the insides finish cooking at the same time as the outside. Before adding the salmon to the pan, pat the fillets dry with paper towels and season with salt and pepper. Don't be afraid to use enough salt—this is where many home cooks go wrong.

Heating the Pan

Heat the pan to medium-high heat. You'll know it's ready when a drop of water dances and sizzles on the surface. Heat butter and oil in the pan—the oil should have a high smoke point, such as canola, grapeseed, or avocado oil.

Cooking the Salmon

Place the salmon fillets in the pan, skin-side up, and let them cook undisturbed. The salmon should be golden and crisp on the outside, and just barely cooked in the centre. This should take around 4 minutes. Flip the fillets and reduce the heat to medium, cooking for another 4 to 5 minutes. The salmon is done when it releases easily from the pan.

Finishing Touches

Transfer the salmon to a platter and let it rest for 5 minutes. Finish with a squeeze of lemon juice and a sprinkling of fresh herbs, such as parsley, dill, or tarragon.

Storing and Reheating

Pan-seared salmon is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium-low heat or in the microwave.

Pan-seared salmon sauces and accompaniments

Sauces and Accompaniments for Pan-Seared Salmon

Pan-seared salmon is a quick and easy way to cook salmon, resulting in a crispy crust and a tender, flaky centre. The key to achieving this texture is to get the pan hot before adding the salmon, and to avoid moving the fillets once they are in the pan.

Sauces

A simple lemon garlic butter sauce is a popular choice to accompany pan-seared salmon. To make this sauce, sauté minced garlic, lemon zest, and fresh lemon juice, then stir and cook. Turn off the heat and whisk in cold butter to thicken the sauce. Add in chopped dill and parsley for a fresh herb aroma and taste.

Another option is a creamy mustard sauce. To make this sauce, sauté a medium sweet onion and garlic cloves, then add chicken stock and half-and-half to deglaze the skillet. Bring to a boil and add in Dijon mustard, stone-ground mustard, onion powder, and garlic powder. Cook until the cream sauce is slightly thick, then add in fresh baby spinach.

Accompaniments

Pan-seared salmon can be served with a variety of sides. Some suggestions include:

• Rice
• Asparagus
• Boiled potatoes
• Steamed vegetables
• Cauliflower rice
• Green beans
• Spinach

Frequently asked questions