Pan-Seared Salmon: Skin-Side First

When pan-searing salmon, opinions vary on which side to cook first. Some sources suggest searing the flesh side first, while others recommend starting with the skin side.

Those who prefer to sear the flesh side first argue that this method results in a beautiful presentation, with the crispy, golden crust on top. They also believe that since the skin side takes longer to cook, starting with the flesh side ensures even cooking.

On the other hand, those who advocate for searing the skin side first highlight the benefits of crispy salmon skin. They claim that cooking the skin side first creates a barrier that insulates the fish and prevents overcooking. Additionally, starting with the skin side allows for a better sear as the skin can withstand higher temperatures without overcooking the delicate flesh.

Ultimately, the decision of which side to pan sear salmon first depends on personal preference and the desired outcome.

The skin side should be seared first

When pan-searing salmon, it is best to sear the skin side first. This is because the skin acts as a protective barrier between the delicate flesh of the fish and the hot pan. Starting with the skin side down allows the skin to crisp up and also makes it easier to flip the salmon without it falling apart.

How to Pan-Sear Salmon:

First, ensure your salmon fillets are at room temperature and dry them thoroughly with paper towels. This is an important step as moisture is the enemy of a good sear.

Next, heat your pan to a high temperature. A heavy-bottomed pan with even heat conduction works best, such as stainless steel or cast iron. You want the pan to be very hot before adding the salmon, so that it crisps properly.

Just before adding the salmon to the pan, season the flesh side with salt and pepper. Then, carefully place the fillets in the pan, skin-side down. The skin side should be cooked for about 5-6 minutes for a 6-8 ounce fillet, or until the flesh appears cooked about 3/4 of the way up.

Once the salmon is done cooking on the skin side, it will release easily from the pan. Use a fish spatula to carefully flip the fillets. Reduce the heat to medium and cook the salmon on the other side for another 2-4 minutes, or until it is done to your desired level of doneness.

Tips for Crispy Skin:

• Use a hot pan and high heat, but keep the flame around medium to medium-high.
• Dry the salmon fillets thoroughly before adding them to the pan. Moisture will prevent the skin from crisping properly.
• Let the salmon cook undisturbed on the skin side for most of the cooking time. This ensures maximum crispiness.
• Use a fish spatula to flip the salmon, as it is long and flexible, making it easier to slide under the fillets without breaking them.
• Plate the salmon with the skin side up to keep the skin crispy and prevent it from getting soggy.

By following these steps, you can achieve a perfectly pan-seared salmon with crispy skin and a moist, tender interior.

Use a fish spatula

Using a fish spatula is essential when pan-searing salmon. This long, flexible spatula is perfect for flipping the salmon fillets, and its wide surface area makes it indispensable.

When you are ready to flip the salmon, carefully slide the fish spatula under the fillet. It should release easily from the pan; if it is sticking, the salmon probably needs a little longer. Let it cook for another 30 seconds, then try again.

Using a fish spatula will help you achieve the perfect flip and avoid splashing hot oil. It is also useful for turning roasted vegetables, flipping eggs and pancakes, and getting a perfect flip on other types of fish or meat.

If you are cooking multiple fillets, add them to the pan one at a time, pressing each for about 10 seconds with the spatula before adding the next one. This will help ensure even cooking and prevent the fillets from curling up, which can lead to uneven cooking.

When flipping the salmon, be gentle to avoid damaging the fillets or splashing hot oil. Use the spatula to turn the fish, and if needed, use a second spatula or a fork to help get leverage.

Don't overcook the salmon

Overcooking salmon is a common mistake. It can turn your elegant dinner into an expensive waste. The key to avoiding this is to know when the salmon is cooked just right.

How to Know When Salmon is Cooked

• The easiest way to see if your salmon is cooked is to gently press down on the top of the fillet with a fork or your finger. If the flesh flakes (separates easily along the white lines that run across the fillet), it's finished cooking.
• Another way to test for doneness is to use a cake tester or a thin piece of metal, like a chopstick. Poke the salmon with the tester and then touch the tip to your lower lip. If it feels hot, the salmon is done. If it's cold, it needs more time. If it's hot, it's overcooked.
• You can also tell salmon is overcooked when the fat from the fish seeps out and dries on the flesh, giving it a crumbly texture.

Tips to Avoid Overcooking

• Use a timer to keep track of the cooking time.
• Don't cook salmon above medium heat.
• Don't cook for longer than 10 minutes.
• If you're new to cooking, consider investing in a digital thermometer. You can get a cheap one from Amazon for $10-15.
• If you're cooking with the skin on, start with the skin side down and let it get crispy. It will be easier to flip the salmon without it falling apart.
• Let the salmon come to room temperature before cooking. This ensures the inside and outside of the salmon cook at the same rate.
• Pat the salmon fillets dry with paper towels before adding them to the pan.
• Season the salmon just before cooking. If you season it too early, the salt will draw out moisture and make the salmon dry.
• Make sure the pan is hot before adding the salmon. If the pan is too cool, you won't get a good sear.
• Don't disturb the salmon while it cooks. This will help you get a crispy exterior.
• When the salmon is done, it will release easily from the pan. If it's sticking, it probably needs more time.

By following these tips, you can avoid overcooking your salmon and enjoy a delicious, moist, and tender dish.

The salmon should be at room temperature before cooking

Allowing salmon to reach room temperature before cooking is a crucial step in achieving the best results. This is because adding cold salmon to a hot pan will cause it to cook unevenly. The salmon will cook too quickly on the outside, potentially burning, while the inside will remain undercooked. By letting the salmon sit out for 15 to 20 minutes, you ensure that it cooks evenly throughout, resulting in a moist and tender interior with a beautifully crisp exterior.

However, it is important to note that leaving salmon at room temperature for too long can pose food safety risks. According to the US Food and Drug Administration (FDA), perishable foods should not be left out at room temperature for more than two hours, as harmful bacteria can start to grow and double in as little as 20 minutes. Therefore, it is crucial to time this step carefully, bringing the salmon out of the refrigerator around 15 minutes before cooking and ensuring that it does not remain out for longer than two hours.

Additionally, when allowing salmon to reach room temperature, it is essential to keep it covered and chilled, especially if it will be out for close to two hours. This will help maintain food safety and prevent the salmon from drying out.

In conclusion, letting salmon reach room temperature before cooking is a vital step in achieving the desired texture and doneness. However, this step must be balanced with food safety considerations to ensure the salmon remains safe to consume.

The pan should be hot before adding the salmon

When pan-searing salmon, it's important to ensure that the pan is hot before adding the fish. Here's why:

Preventing Sticking

Firstly, heating the pan before adding the salmon helps to prevent the fish from sticking to it. This is because the heat causes the proteins in the salmon skin to tighten and coagulate, preventing them from forming a strong bond with the metal pan. As a result, the salmon is less likely to tear when you flip it and is easier to release from the pan.

Achieving a Crispy Skin

Secondly, a hot pan is essential for achieving a crispy, golden skin. The high heat causes the fat in the skin to render out, and the water to evaporate, resulting in a thin, salty, crackling skin. Starting with a hot pan and then reducing the heat once the salmon is added ensures that the skin crisps up without burning.

Even Cooking

Finally, cooking salmon in a hot pan helps to ensure even cooking. The initial high heat creates a temperature differential that drives the heat transfer, cooking the salmon more evenly. This results in a moist, tender interior with a beautiful, golden crust.

Frequently asked questions