Pan-Searing Salmon Fillets
To get a crisp skin and tender, opaque center, cook your salmon in a heavy-bottomed pan over medium-high heat. Start skin-side down and leave it undisturbed until the edges turn light pink and the skin releases cleanly from the metal.
Dryness is the prerequisite for crust.
Pat the fillets thoroughly with paper towels until the skin feels dry to the touch, otherwise the fish will steam instead of sear.
- stainless steel or cast iron skillet
- tongs
- fish spatula
What goes in.
- 2 (6 oz)salmon fillets, skin-on
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspkosher salt
- 1 tbspunsalted butter
- 2thyme sprigs
Trust the sear
Never force the fish off the pan. If the skin is sticking, it is not ready; wait until the proteins have tightened and the fillet lifts with almost no resistance.
The method.
Prep the fish
Take the salmon out of the refrigerator 10 minutes before cooking. Pat the skin and flesh completely dry and season only the skin side with salt.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to smoke.
Sear skin-side down
Lay the fillets in the pan away from you to avoid splatter. Press down lightly with the spatula for 10 seconds to ensure even skin contact. Lower heat to medium.
Wait for the release
Cook for 5 to 6 minutes. You will see the flesh turn opaque starting from the bottom. When the skin lifts easily, flip the fillets carefully.
Finish with butter
Add butter and thyme to the pan. Baste the flesh side with the foaming butter for 1 to 2 minutes until the center is cooked through but still moist.
Other turns to take.
Lemon-Caper
After removing the fish, add a squeeze of lemon juice and a tablespoon of rinsed capers to the pan drippings, stirring for 30 seconds.
When it doesn't go to plan.
If the skin curls during the first minute, press it back down firmly with your spatula.
Ensure your oil is hot enough before the fish hits the pan; if the pan is cold, the skin will stick permanently.
Cook to an internal temperature of 125°F for a medium-rare finish that flakes easily.
The ones that keep coming up.
Should I remove the skin before searing?
The skin acts as a heat shield, protecting the delicate flesh from the direct heat of the pan and providing a crisp texture.
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