Pan-Seared Salmon
To get a crisp skin and tender meat, sear the salmon skin-side down in a hot, oiled cast iron skillet and leave it undisturbed until the edges turn opaque and the skin releases cleanly from the metal.
Dry skin is the secret to a clean sear.
Pat the fish thoroughly with paper towels before it hits the pan to ensure it browns instead of steams. Keep your kitchen fan running, as the pan will produce a fair amount of smoke.
- 10-inch cast iron skillet
- fish spatula
- paper towels
What goes in.
- 2 (6 oz) portionssalmon fillets, skin-on
- 1 tbspneutral oil, such as grapeseed or avocado
- to tastekosher salt
- 1 tbspunsalted butter
- 1 sprigfresh thyme
Do not force the flip
The skin will naturally stick to the pan at first. Only when the fat has rendered and the skin has crisped will it release effortlessly; if you have to scrape, wait another minute.
The method.
Prep the fish
Bring the salmon to room temperature for 15 minutes. Pat the skin and flesh sides bone-dry with paper towels, then season both sides generously with salt.
Heat the skillet
Place the skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to smoke.
Sear skin-side down
Carefully lay the salmon in the pan, skin-side down. Press down gently with your spatula for 10 seconds to keep the skin flat against the surface. Cook for 5 to 6 minutes without moving it.
Flip and finish
Once the skin is deep golden brown and releases, flip the fillets. Add the butter and thyme to the pan. Spoon the foaming butter over the fish for 1 to 2 minutes until the center reaches your desired doneness.
Rest
Remove the salmon from the pan and let it rest on a warm plate for 3 minutes before serving.
Other turns to take.
Lemon-Garlic Butter
Squeeze half a lemon into the foaming butter during the final minute of cooking along with one smashed clove of garlic.
When it doesn't go to plan.
Always place the fish in the pan moving away from you to avoid oil splatters.
If the pan gets too dark, turn the heat down to medium after the flip.
Salmon is ready when the flesh flakes easily under the pressure of a fork.
The ones that keep coming up.
Can I use non-stick cookware?
You can, but cast iron or stainless steel will always yield a much crunchier skin texture.
How do I know if the oil is hot enough?
A drop of water flicked into the pan should sizzle instantly, or the oil should move across the pan like water.
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