Salmon Burning: Pan-Searing Mistakes

Pan-seared salmon is a delicious and healthy meal that can be prepared at home in less than 30 minutes. However, it can be frustrating when your salmon burns while pan-searing. There are several reasons why this might happen, such as high heat, uneven heat distribution, or not enough fat in the pan. To prevent burning, it is recommended to use a heavy-bottomed pan that conducts heat evenly, ensure the pan is hot before adding the salmon, and cook the salmon mostly on the skin side. Additionally, letting the salmon come to room temperature before cooking and patting it dry can help achieve a better sear. By following these tips, you can enjoy perfectly cooked pan-seared salmon with a crispy exterior and moist, tender interior.

Use the right equipment

Using the right equipment is essential for achieving that perfect pan-seared salmon. Here are some tips to ensure you have the right tools for the job:

First, you'll need a skillet or frying pan. A 12-inch nonstick skillet is a good option, and it's worth investing in a quality pan that will distribute heat evenly. A cast-iron skillet is another excellent choice as it retains heat well and can give your salmon a nice crust.

Next, let's talk about spatulas. A fish spatula is ideal for flipping your salmon fillets. It's thin and flexible, so it can easily slide under the delicate fish without breaking it. If you don't have a fish spatula, a regular spatula will also work. Just be gentle when flipping the salmon.

You'll also want to use a good-quality oil with a high smoke point, such as vegetable oil or extra-virgin olive oil. The oil helps to create a barrier between the fish and the pan, preventing sticking and ensuring even cooking.

Finally, consider investing in a meat thermometer. This tool will help you achieve the perfect level of doneness for your salmon. You're aiming for an internal temperature of 125°F for slightly pink, moist salmon.

Remember, having the right equipment is only part of the equation. The techniques you use, such as heating the pan before adding oil, seasoning generously, and resisting the urge to fiddle with the fillets as they cook, are also crucial for pan-searing salmon successfully.

Let the salmon come to room temperature

When pan-searing salmon, it is important to let the fish reach room temperature before cooking. This is because adding cold salmon to a hot pan will cause it to cook unevenly. The exterior will be overcooked by the time the centre is done, resulting in a bullseye effect.

The ideal temperature for salmon to be cooked at is around 12 to 15 minutes, depending on the thickness of the fillet. If the salmon is cold when it hits the pan, the exterior will be overcooked before the centre is cooked to this temperature.

To avoid this, it is recommended that salmon is left out of the fridge for 15 to 20 minutes before cooking. This will ensure that the salmon cooks evenly and that the exterior is not burnt by the time the centre is cooked.

However, it is important to note that leaving salmon out at room temperature for too long can pose a food safety risk. Therefore, it is crucial to keep an eye on the time and not let the salmon sit out for longer than 20 minutes.

In addition to letting the salmon reach room temperature, there are a few other tips to keep in mind when pan-searing salmon. Firstly, it is important to season the salmon with salt and pepper before cooking. This will enhance the flavour of the fish. Secondly, the pan should be preheated before adding the salmon. This will ensure that the salmon gets a nice sear and cooks evenly. Finally, it is recommended to use an oil with a high heat tolerance, such as coconut oil or vegetable oil, to prevent smoking.

By following these tips, you can ensure that your salmon is cooked evenly and has a nice sear, without burning the exterior.

Pat the salmon dry

The salmon should be patted dry with a paper towel before seasoning. This is an important step to prevent the fish from sticking to the pan and ruining the dish. When the salmon is unwrapped, it is usually moist on the surface. If the salmon is not dried before cooking, it will steam when it comes into contact with the hot oil in the pan. The steam will displace the oil, causing the fish to stick to the pan.

The salmon should be removed from the refrigerator and brought to room temperature for at least 10 minutes. Then, with a paper towel, pat the fillets very dry on both sides. This will ensure you get the best sear on the salmon.

Season the fish just before cooking

Seasoning salmon with salt and pepper is a must for great flavour, but it's just as important to know when to season. If you season the fish too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish. This will result in a dry texture and the fish will burn more easily in the pan.

To avoid this, season the fish just before cooking. If you're pan-searing, pat the salmon dry with a paper towel, then sprinkle all sides with salt and pepper (including the skin if your fillet has it). Don't be afraid to use enough salt—the biggest mistake most home cooks make is under-seasoning their food. A good rule of thumb is to use 3/4 to 1 teaspoon of kosher salt per pound of salmon if you're not adding other salty ingredients. About half that amount of pepper is a good starting point if you're not using other peppery ingredients.

If you're using a marinade, remember that you only want to marinate the fish for 30 minutes maximum so that the acid doesn't start to cook the flesh. If you're using sweet ingredients like honey or maple syrup, brush them on as a glaze towards the end of cooking to avoid burning.

Sear the flesh side first

While many recipes call for cooking salmon with the skin side down first, some chefs prefer to sear the flesh side first. This method can help achieve a crispy "crust" on the flesh side without overcooking the fish, but it does require more attention to the pan. Here are some tips for searing salmon flesh side first:

• Dry the salmon fillets with paper towels before seasoning and cooking. Moisture on the surface of the fish can cause it to stick to the pan and affect the heat distribution, leading to uneven cooking.
• Season the salmon generously with salt and pepper on both sides. You can also try a seafood rub or other seasonings of your choice.
• Use a hot pan and preheat the oil before adding the fish. A thin layer of vegetable oil, canola oil, light olive oil, or another cooking oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat should do the trick.
• When the oil is hot and shimmering, add the salmon fillets, flesh side down, and press down gently but firmly for about 10 seconds to prevent the fillets from curling and ensure even cooking.
• Cook the salmon most of the way through on the flesh side. This will help insulate the delicate skin from the direct heat of the pan and prevent overcooking. Depending on the thickness of your fillets, this can take around 4-6 minutes for a nice, translucent medium-rare center.
• Flip the salmon fillets and cook briefly on the skin side. The residual heat in the pan will be enough to finish cooking the fish without overcooking it. For a medium-rare salmon, the ideal internal temperature is around 120°F (49°C).
• Transfer the salmon to a paper towel-lined plate to drain any excess oil, and let it rest for a couple of minutes before serving.

Remember, the key to perfect pan-seared salmon is choosing the right size fillets, seasoning well, and controlling the heat. By searing the flesh side first, you can achieve a beautiful, golden crust while keeping the salmon moist and tender.

Frequently asked questions