Stainless steel pans are a great option for cooking salmon, creating a delicious and beautiful golden crust. The key to achieving this crust is to ensure the pan is hot enough before adding oil and then again before adding the fish. This can be tested by splashing a few drops of water into the pan – if they sizzle out, the pan isn't hot enough, but if the water dances on the surface, it's ready.

It's also important to dry the salmon thoroughly before adding to the pan, as moisture can cause the fish to stick. When it comes to oil, a high smoke point oil is best, such as avocado oil, grapeseed oil, or ghee.

Finally, when it comes to cooking, it's crucial to resist the urge to move the salmon once it's in the pan. Letting it cook undisturbed is key to achieving that perfect crust.

Characteristics of the best stainless steel pan for salmon

Avoiding salmon sticking to the pan

To avoid salmon sticking to the pan, there are several steps you can take. Firstly, ensure your salmon is dry by patting it with a paper towel. Moisture is the enemy of a good sear, and it will also decrease the temperature of your pan, causing your salmon to steam rather than sear. You can also let the salmon sit on a paper towel for around 20 minutes to ensure it is dry.

Secondly, make sure your pan is hot enough. You can test this by splashing a few drops of water on the pan; if they sizzle out, it is not hot enough. If the water dances on the surface, it is hot enough. You can also test this by heating oil in the pan until it shimmers and starts to smoke slightly.

Thirdly, only add the salmon once the oil is hot enough. You can test this by looking for the oil's smoking point.

Once the salmon is in the pan, do not move it with a spatula or force it off the pan. The salmon will naturally release from the pan once the crust has formed. This usually takes around 3 to 4 minutes. If you try to flip it too early, it will stick.

Finally, when you are ready to flip the salmon, it should come away from the pan easily. If you feel any resistance, wait another 15 to 20 seconds and try again.

Other tips include using a stainless steel pan, ensuring the salmon is at room temperature before adding it to the pan, and salting the salmon before cooking.

Choosing the right salmon

When it comes to choosing the right salmon, there are a few key factors to consider. Firstly, it is important to select salmon that is fresh and of good quality. Look for salmon with firm and bright flesh, shiny skin, and resilient flesh. The fish should spring back when pressed and should not leave an indentation.

For pan-searing, it is recommended to use center-cut fillets as they tend to be thicker and more evenly shaped. A portion size of 5-8 ounces per person is generally recommended. If you are cooking for multiple people, it is best to portion the fillets before adding them to the pan.

When it comes to the type of salmon, King Salmon or Atlantic Salmon are good options for pan-searing due to their thicker cuts. Sockeye salmon, on the other hand, is thinner and may not be the best choice for this cooking method.

In addition to choosing the right type and cut of salmon, it is crucial to properly prepare the fish before cooking. This includes drying the salmon thoroughly by blotting it with paper towels and seasoning it generously with salt and pepper. Removing excess moisture helps prevent the salmon from sticking to the pan, while seasoning enhances the flavour and helps retain moisture during cooking.

By following these guidelines and choosing the right salmon, you can ensure that your pan-seared salmon turns out delicious and perfectly cooked.

Tips for Cooking Salmon in a Stainless Steel Pan

When cooking salmon in a stainless steel pan, there are a few key tips to keep in mind:

• Ensure that your pan is hot enough before adding the salmon. This helps to prevent the fish from sticking and promotes a crispy crust.
• Use a high-smoke-point oil, such as avocado oil, grapeseed oil, or clarified butter, as it can withstand higher temperatures without burning.
• Allow the salmon to cook undisturbed on the first side for the majority of the cooking time. This helps to create a crispy crust and ensures even cooking.
• Use a fish spatula or a flat spatula to flip the salmon gently, reducing the risk of splashing hot oil.
• Cook the salmon to your desired doneness, typically medium-rare, and let it rest for a few minutes before serving.

Salmon cooking time

Stainless steel pans are a great option for cooking salmon, as they can create a delicious and beautiful golden crust. The cooking time for salmon in a stainless steel pan depends on several factors, including the thickness of the fillet, the desired doneness, and the heat of the pan. Here is a comprehensive guide to help you achieve perfectly cooked salmon:

Choosing the Right Salmon:

For pan-searing, it is recommended to use King Salmon or Atlantic Salmon, as they are thicker cuts. Look for center-cut fillets that are firm, bright, and have shiny skin. Avoid sockeye and thinner cuts of salmon for this cooking method.

Preparing the Salmon:

Before cooking, it is crucial to dry the salmon thoroughly by pressing it between paper towels or using a paper towel to pat it dry. Moisture on the surface of the fish can cause it to stick to the pan. Season the salmon generously with salt and pepper on both sides. Letting the salmon sit for at least 45 minutes or up to several hours in the fridge after seasoning can help it retain moisture during cooking.

Heating the Pan:

Use a thin layer of oil, such as avocado oil, grapeseed oil, or vegetable oil, in your stainless steel pan. Heat the oil over medium-high heat until it starts to shimmer. The pan should be hot enough so that the salmon doesn't stick and to create the desired crust. You can test the heat by splashing a few drops of water onto the pan; if the water droplets dance on the surface, it is ready.

Cooking the Salmon:

Place the salmon fillets, preferably at room temperature, skin side down in the pan. Press gently but firmly on the back of the fillets for about 10 seconds to prevent the skin from buckling and ensure even cooking. For a large fillet, cook the salmon for about six minutes on the first side. The salmon is ready to be flipped when the skin releases easily from the pan.

After flipping the salmon, cook it for an additional 15 seconds to a few minutes on the second side, depending on your desired doneness. For a medium-rare center, cook the salmon until an instant-read thermometer inserted into the center of the fillet reaches 120°F (49°C). If you prefer your salmon well done, continue cooking until the internal temperature reaches 130°F (54°C).

Serving the Salmon:

Transfer the cooked salmon to a paper towel-lined plate to drain off any excess oil. Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute and ensure a moist and tender texture.

Troubleshooting:

If you're having trouble with the salmon sticking to the pan, ensure that the pan is hot enough before adding the salmon and that the salmon is thoroughly dried. Additionally, using a non-stick pan or lining your stainless steel pan with a disc of baking parchment can help prevent sticking.

Salmon cooking temperature

The ideal cooking temperature for salmon depends on how well-done you want the fish to be. The FDA recommends a minimum internal temperature of 145°F, but this can result in dry, tough, and flavourless fish. According to Cook's Illustrated, 125°F is the preferred temperature for farmed salmon, while wild salmon should be cooked to 120°F.

• Rare: Less than 120°F. The flesh will be translucent and slightly soft, but this level of doneness is not recommended for safety reasons.
• Medium-Rare: 115°F to 120°F. The flesh will be soft and moist, and only just starting to turn opaque.
• Medium: 120°F to 125°F. The flesh will be opaque and slightly firm with a pinkish centre. This is the ideal level of doneness for most people.
• Medium-Well: 125°F to 140°F. The flesh will be light pink and firmer.
• Well-Done: 140°F to 150°F. The flesh will be firm and fully cooked, with no pink colour remaining.

It's important to note that the cooking time for salmon will depend on the thickness of the fillet and the cooking method used. When checking the internal temperature of salmon, it's best to use a food thermometer inserted into the thickest part of the fish. If you don't have a food thermometer, you can check the doneness of salmon by pressing down on it with your finger or a fork. If the meat flakes or separates easily, it's done.

To avoid overcooking salmon, it's recommended to use a timer and keep a close eye on the fish while it's cooking. Cooking salmon at a lower temperature for a longer period of time can also help preserve its texture and flavour.

Salmon cooking techniques

Choosing the Right Pan

When cooking salmon, it is best to use a large stainless steel or cast-iron skillet. The pan should be wide enough to accommodate the fillets without overcrowding. Since the best results happen when the fish is cooked on a super-hot surface, it is best to skip the non-stick cookware.

Choosing the Right Salmon

King Salmon or Atlantic Salmon are the best types of salmon for pan-searing. These are thicker cuts and usually more flavourful. The salmon that you should avoid is sockeye and thinner-cut salmon.

Preparing the Salmon

Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they are more likely to stick to the pan, and the skin won’t crisp quite as nicely. Season the salmon generously with salt and pepper on both sides.

Heating the Pan

A hot pan and high heat do not necessarily go hand in hand. Keep the flame around medium to medium-high, but before anything touches the pan, let it get hot. After, pour in a thin layer of oil and heat until it shimmers. Then add the fish and let it cook.

Cooking the Salmon

Place the fillets skin-side down and sear for about 6-8 minutes, depending on how thick the piece of fish is. Flip once you see that the flesh has lightened about 3/4 of the way up the fish. Sear for another 1-2 minutes. The salmon will cook on both sides, but it is best to start by adding the fish to the pan skin-side down. The skin is tough and durable and can withstand more time on the hot surface of the pan without overcooking the salmon.

Tips

• The secret to not having ruined salmon is in the chemistry of the cooking process. After the Maillard reactions in the meat progress, the surface of the fish that is in contact with the pan will begin to caramelize, and that caramelization will cause the fish to automatically detach from the pan.
• The pan should be pretty hot to accomplish this, and it's important not to move the fish in the pan until this happens, unless you want a mess on your hands.
• Salmon is done when it reaches ~130 F. Get a thermometer and insert it into the thickest part of the meat when you think it might be done.

Frequently asked questions