Pan-Seared Salmon Fillets
To achieve a crisp skin and tender, opaque center, cook salmon fillets over medium-high heat in a preheated cast iron pan. Start skin-side down and do not move the fish until the skin releases naturally from the surface, ensuring the fillet stays intact throughout the process.
Temperature is the enemy of the skin
Pat the fish completely dry with paper towels before it hits the oil. Moisture is the only thing standing between you and a proper sear.
- 10-inch cast iron skillet
- fish spatula
- paper towels
What goes in.
- 2 (6 oz)salmon fillets, skin-on
- 1 tbsphigh-smoke-point oil, such as grapeseed or avocado
- to tastekosher salt
- 1 tbspunsalted butter
Patience at the pan
When the fish is ready to flip, the skin will pull away from the pan with zero resistance. If you feel it gripping, stop and give it another thirty seconds.
The method.
Prepare the fish
Remove the salmon from the refrigerator ten minutes before cooking to take the chill off. Blot the skin and flesh dry until no surface moisture remains.
Heat the pan
Place the skillet over medium-high heat. Add the oil and wait until it begins to shimmer and move across the surface like water.
Sear the skin
Carefully lay the fillets in the pan, skin-side down. Press down gently on the center of each fillet for ten seconds to ensure the entire skin surface makes contact.
Maintain the sear
Cook undisturbed for 4 to 5 minutes. You will see the opaque cooked color travel up the side of the fish; wait until it reaches the halfway point.
Finish and butter
Flip the fillets carefully. Add the butter to the pan, let it foam, and spoon it over the skin for one minute. Remove from heat when the center flakes under gentle pressure.
Other turns to take.
Citrus-Infused
Add two thin wheels of lemon to the pan when you add the butter to gently scent the oil.
Herb-Basted
Toss two sprigs of fresh thyme or a crushed clove of garlic into the butter as you baste.
When it doesn't go to plan.
Always start with cold oil in a cold pan if you aren't confident in your timing, but preheated is better for a hard crust.
If your fillets are thick, move the skillet to a 375°F oven for the final three minutes to ensure the center cooks through without burning the skin.
Let the fish rest on a plate for two minutes before serving to allow the juices to redistribute.
The ones that keep coming up.
Why does my salmon stick to the pan?
Either the pan wasn't hot enough, the fish was wet, or you tried to flip it before the proteins had seared enough to release naturally.
How do I know when it is done?
The flesh should be firm to the touch, and the flakes should separate easily when prodded with a fork.
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