This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin. Comments When it comes to simple, quick-cooking weeknight meals, salmon fillets always have a place in my regular lineup. This foolproof technique delivers a perfect medium-cooked fillet that’s tender and flaky with deliciously crispy pan-seared skin. Buying the SalmonWhen cooking salmon in the oven or on the grill, one large piece of fish works well. But when pan-searing on the stovetop, opt for individual fillets. One six- to eight-ounce fillet per person is a good amount. And if you’re buying multiple fillets, don’t be afraid to ask your fishmonger to portion them for you. The Best Pan for the JobWhile it’s certainly not the only way, we prefer sticking with a large stainless steel or cast iron skillet when cooking pan-seared salmon; make sure it’s a pan that’s large and wide enough to accommodate the fillets without overcrowding. And because the best results happen when the fish is cooked on a super-hot surface, it’s best to skip the nonstick cookware this time around. (Image credit: Christine Han)The 3 Rules for Super-Crispy Skin Every TimeThe very best thing about pan-seared salmon (in addition to a no-fuss process and super-quick cook time) is the skin. When cooked any other way, fish skin is, well, kind of unappetizing. But when a fillet is perfectly pan-seared, it’s a totally different story. The skin cooks up to be super crispy; it’s thin, brittle, and savory, in a way that’s kind of on par with really good potato chips or bacon. Follow these three rules and you’ll be rewarded with perfectly crispy skin every single time.
Always Start with the Fillets Skin-Side DownWhile the salmon will cook on both sides, the process should always start by adding the fish to the pan skin-side down. The skin is tough and durable, and can withstand more time on the hot surface of the pan without overcooking. (Image credit: Christine Han)Trust and the Waiting GameThis is arguably the hardest part of cooking pan-seared salmon. Once the fish hits the pan, the very best course of action is to step away (but not too far) and let it do its thing. It might take some serious willpower, but you need to trust the process — no touching, no poking or prodding, and no moving the fillet around. You’ll be tempted to lift the fish or move it around the pan to see how it’s coming along, but the very best thing you can do is to keep your hands off and wait. Let the Visual Cues Guide YouWhen pan-searing, the bulk of the cooking takes place while the salmon is skin-side down. After it’s been cooking for a few minutes, you’ll start to notice the color of the fillet slowly begin to change. Starting from the bottom, where the skin touches the pan, and working its way upward along the sides of the fillets, you’ll see the flesh lighten from deep, dark pink to a much more pale color. This change in the color of the flesh will act as your indicator for how the cooking is progressing. Once the color change has moved up about three-quarters of the way from the bottom, it’s time to flip. Since the bulk of cooking has already happened, the salmon will cook for a couple minutes more after flipping it flesh-side down. What you’ll get is a tender and flaky piece of salmon, cooked perfectly to medium, with super-crispy skin. This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin. Ingredients
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Instructions
Recipe NotesStorage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Is it better to cook salmon skin side up or down?Always bake salmon with the skin side down as this will help protect the fillet from the heat of the pan and it will help the salmon retain its juices and cook evenly. When it's time to serve the salmon, the skin will come off really easily as you slide a spatula between the fillet and the skin.
When cooking salmon What side do you cook first?You always start skin side up because dry spices on the flesh can burn if cooked longer than 3 minutes. Flip, reduce heat slightly (to about medium) and cover pan with a lid. Set the timer for another 3 minutes.
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