Pan-Seared Salmon
Crisp skin is the measure of a well-cooked fillet. By drying the surface thoroughly and maintaining steady heat in a heavy skillet, you create a shatter-crisp layer that protects the moist, flaking interior from overcooking.
Commit to the sear.
Do not move the fish once it hits the pan; the proteins need to release from the metal naturally as they caramelize.
- Cast iron or heavy stainless steel skillet
- 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
- 1 sprigfresh thyme
Maintaining contact
When the fish first hits the hot oil, press down firmly along the center of the fillet with your spatula for ten seconds to prevent the skin from buckling.
The method.
Dry the fillets
Pat the skin side and the flesh side with paper towels until bone-dry. Moisture is the enemy of a hard sear.
Season
Apply a generous pinch of kosher salt to both sides just before cooking. If you salt too early, the moisture will draw back to the surface.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and begins to wisp smoke.
Sear the skin
Lay the fish in the pan skin-side down. Apply the press. Let it sear undisturbed for 4 to 5 minutes until the skin is deep brown and releases easily from the pan.
Finish and baste
Flip the fillets. Add the butter and thyme. As the butter foams, tilt the pan and spoon the hot fat over the fish for 1 to 2 minutes until the center is opaque and flakes under light pressure.
Other turns to take.
Citrus Finish
Squeeze half a lemon into the foaming butter during the final minute of cooking.
Garlic Basted
Add one smashed clove of garlic to the pan when you add the butter.
When it doesn't go to plan.
Pull the fish from the refrigerator 15 minutes before cooking so it hits the pan at room temperature.
If the skin sticks, it is not ready; give it another 30 seconds of heat.
Use an oil with a high smoke point to avoid a bitter taste.
The ones that keep coming up.
How do I know when the salmon is cooked through?
The flesh should turn from translucent pink to a solid, matte opaque color. If you press the thickest part, it should yield with minimal resistance.
Can I use non-stick cookware?
You can, but you will struggle to achieve the same depth of crust as you would with iron or steel.
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