Crispy Pan-Seared Salmon
A proper sear is about timing and surface moisture management. If you rush the initial contact, the skin will stick; if you flip too early, you lose the texture that defines this dish.
Moisture is the enemy of crispness.
Pat the fillets down with paper towels at least twice. If the fish is wet, it will steam in the pan instead of searing.
- 10-inch stainless steel or cast iron skillet
- metal fish spatula
- paper towels
What goes in.
- 2 (6 oz)salmon fillets, skin-on
- 1 tbspneutral oil, such as grapeseed or avocado
- to tastekosher salt
- 1 tbspunsalted butter
Maintaining skin contact
For the first 30 seconds of searing, press the fish down gently with your spatula to ensure the entire skin surface makes contact with the hot metal.
The method.
Prep the fish
Take the salmon out of the refrigerator 15 minutes before cooking. Pat the skin and flesh completely dry and season the skin side heavily with salt.
Heat the pan
Place the skillet over medium-high heat. Add the oil and wait for it to shimmer and just begin to smoke.
Sear the skin
Place the fillets skin-side down in the pan. Press down for 30 seconds, then leave them untouched for 4 to 5 minutes. The edges will turn opaque as they cook upward.
Flip and finish
When the skin releases easily from the pan, flip the fish. Add the butter to the skillet, letting it foam, and cook for another 2 minutes for medium-rare.
Rest
Transfer to a plate skin-side up and let sit for 3 minutes before serving.
Other turns to take.
Lemon-Herb Butter
Add a sprig of fresh thyme and a squeeze of lemon juice to the pan during the final minute of cooking.
When it doesn't go to plan.
Use a stainless steel or cast iron pan; non-stick pans often do not get hot enough to properly crisp the skin.
If the skin does not release when you nudge it with a spatula, do not pull. Give it another 30 seconds.
Store-bought salmon is often pre-cut; if you are cutting your own, keep the fillets uniform in thickness.
The ones that keep coming up.
Why did my skin stick to the pan?
The pan was likely not hot enough, or the fish was not dry enough before it hit the oil.
How do I know if the fish is cooked through?
The flesh should flake easily with a fork, and the center should be opaque rather than translucent.
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