Salmon Pan-Searing: Skin-On Or Off?

Pan-seared salmon is a quick, easy, and delicious way to cook salmon. It's simple to master at home and results in a beautiful, golden crust that elevates the dish to restaurant quality.

The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a golden crust.

The ingredients are simple: olive oil, salt, pepper, and salmon. You can also add butter, lemon juice, and garlic for extra flavour.

Here's a simple step-by-step guide:

1. Begin by seasoning the salmon with salt and pepper. Don't skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.

2. Heat the oil in a non-stick skillet over medium-high heat until hot and shimmering.

3. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to move the fillets as they cook.

4. Carefully flip the fillets and reduce the heat to medium.

5. Continue cooking until done to your liking, about 4-5 minutes more.

6. Transfer to a platter and serve. Enjoy!

Choosing the right size fillets

Most recipes recommend using 4-6 ounce fillets, with a thickness of about 1 inch. This size allows the salmon to cook evenly, with a crispy exterior and moist, tender interior.

If you are using skin-on salmon, the skin will protect the flesh from overcooking and make flipping easier. It is also easier to achieve a crispy texture with skin-on salmon. However, if you prefer skinless salmon, you can simply remove the skin before serving.

When pan-searing salmon, it is important to note that the cooking time may vary depending on your desired level of doneness. For a medium-rare salmon, cook the fillets for about 8-10 minutes, and for a medium-well to well-done fillet, add an additional 1-2 minutes to the cooking time.

Additionally, it is recommended to use a meat thermometer to check the internal temperature of the salmon to ensure it is cooked to your desired level of doneness. For a medium-rare salmon, the internal temperature should be 125°F, for medium, 130°F, and for well-done, 140°F.

By choosing the right size fillets and following the recommended cooking times, you can ensure that your pan-seared salmon turns out perfectly cooked and delicious!

Using the right equipment

When pan-searing salmon with skin, it's important to use the right equipment to get the best results. Here are some key points to consider:

Choose the Right Pan

A heavy-bottomed pan with a non-stick coating is ideal for pan-searing salmon. Stainless steel or cast iron skillets are excellent choices, as they heat evenly and can withstand high temperatures. A non-stick pan can also work, but it may not give you the same level of crispness on the salmon's surface.

Use a Fish Spatula

A fish spatula is a must-have tool for pan-searing salmon. Its large, flexible surface makes it perfect for flipping the delicate fish without breaking it. It's also useful for turning other foods like roasted vegetables, pancakes, and eggs.

Opt for a Skin-On Salmon

Keeping the skin on the salmon makes it easier to flip and prevents overcooking. The skin acts as a protective barrier between the hot pan and the delicate flesh, ensuring your salmon stays moist and flaky. If you don't enjoy eating the skin, you can always remove it after cooking.

Preheat the Pan

Before adding the salmon, make sure your pan is hot enough. You'll know it's ready when a drop of water sizzles on the surface. This is crucial for getting that perfect sear on your salmon.

Use Oil with a High Smoke Point

When pan-searing, it's important to use an oil with a high smoke point, such as canola, grapeseed, or avocado oil. These oils can withstand higher temperatures without burning, ensuring your salmon doesn't taste bitter or smoky.

Getting the pan hot enough

• Use a heavy-bottomed pan: A heavy pan, such as a cast iron skillet or a stainless steel pan, ensures even heat distribution, resulting in evenly cooked salmon.
• Preheat the pan: Place your pan on the stove and heat it over medium-high heat for about 2-3 minutes before adding the salmon. This is important, as adding the salmon to a pan that's not hot enough will prevent a good sear.
• Test the pan's heat: You'll know your pan is ready when you see the oil shimmering or hot and slightly smoking. Alternatively, you can test it by adding a drop of water; if it sizzles, your pan is ready.
• Don't add the salmon too soon: Wait until the pan is properly preheated before adding the salmon. Adding it too soon will result in a poor sear.
• Use oil with a high smoke point: When heating your pan, use oils with a high smoke point, such as canola, grapeseed, or avocado oil, to avoid burning.
• Be cautious of splatters: When adding the salmon to the pan, lower it away from you to protect yourself from potential oil splatters.

Cooking times

The cooking time for pan-seared salmon depends on the size of the fillet and your personal preference. On average, cook salmon for 4 minutes on the first side, and then 4-5 minutes on the other side. This will give you a medium-rare finish. For a medium to a medium-well finish, cook the second side for an additional 1-2 minutes.

If you prefer to use a meat thermometer, look for an internal temperature of 120°F (49°C) for medium-rare, or up to 145°F (63°C) for well-done.

The cooking time will also depend on the type of salmon you are using. King salmon (also called chinook) is the best and my top choice for searing salmon, but coho salmon, pink salmon, sockeye salmon, and Atlantic salmon would also work.

Tips for Perfect Timing

• To achieve the perfect cooking time, it is important to have the right equipment. Use a heavy-bottomed non-stick pan to ensure even heat distribution and a fish spatula to flip the salmon easily.
• Before you start cooking, pat the salmon fillets dry and let them come to room temperature. This will ensure that the salmon is not wet, which can prevent a good sear, and that the insides and outsides of the salmon will be cooked at the same time.
• Only season the salmon with salt and pepper right before you put it in the pan. Salt draws moisture out of the fish, so seasoning it too early can make the outside of the salmon wet again.
• Make sure the pan is hot before adding the salmon. You know your pan is ready when a drop of water dances and sizzles on its surface.
• Don't move the salmon around while it cooks on each side. This will prevent it from getting a good sear.
• When the salmon is done, it will release easily from the pan. If it is sticking, it may need a little longer.

Storing and reheating

Storing

First, it's important to note that pan-seared salmon with skin should be stored in an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to two months.

Reheating

There are a few methods for reheating pan-seared salmon with skin:

• Microwave: Reheat at no more than 50% power in 30-second intervals until warmed through. This method is not recommended as it can quickly dry out the fish and release a strong aroma.
• Oven: Place the salmon on a rimmed baking sheet and warm in an oven at 275°F for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. Covering the fish loosely with foil will help to prevent the edges from drying out and reduce cooking smells.
• Skillet: Reheat the salmon skin-side down in a skillet, then flip at the end to warm the top.

It's important to reheat salmon slowly and at a low temperature to prevent it from drying out. Adding a splash of water can also help to add moisture.

While it may not taste exactly the same as the original fillet, leftover pan-seared salmon with skin can be delicious when reheated properly or used in other dishes such as a hash, salmon cakes, or salad.

Frequently asked questions