Pan-Seared Salmon
Published Feb. 13, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) salmon fillets, skin on or off
- 1tablespoon extra-virgin olive oil
- Kosher salt (such as Diamond Crystal)
- Black pepper
- Half a lemon, for serving
- Chopped fresh parsley, dill or tarragon, for serving (optional)
Nutritional analysis per serving (4 servings)
387 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a (12-inch) nonstick, cast-iron or stainless steel skillet over medium-high until it’s very hot. (A drop of water flicked onto the pan should turn to steam almost immediately.)
- Step 2
Meanwhile, pat the salmon fillets dry with paper towels. Pour the oil over them and toss to coat, then season all over with salt and pepper.
- Step 3
When the pan is hot, add the fillets skin-side up, spacing them evenly. Cook until the salmon is browned on the bottom and releases easily from the pan, 3 to 4 minutes. Flip the fillets, reduce the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Step 4
Remove the fish to a platter or individual plates and rest for 5 minutes, then squeeze the lemon on top and sprinkle with fresh parsley, if desired.
- For a rich, restaurant-style finish, remove the pan from the heat and add 2 tablespoons cubed, unsalted butter and a smashed, peeled garlic clove. Tilt the skillet and spoon the melted butter over the salmon fillets a few times, until coated.
Private Notes
Comments
I follow Jacques Pepin recipe: Heat pan to very hot. Add salt and peppered salmon skin side down. Put cover on. Cook for 5-7 minutes depending on thickness. There will be plenty of fat from the salmon. Remove salmon. Wipe out pan. Add some butter, then some sliced shallots, then add capers and lemon juice. Pour over fish. Yum. Nice crispy skin. Moist salmon. Easy.
That fish smell in your city kitchen? It goes away if you start small pot of water boiling on the stove to which you add a few cinnamon sticks and a handful of cloves. Keep it simmering while you cook the salmon, or any fish! Works like a charm. Afterwards, pop that cinnamon clove mixture in the fridge to use again.
Mimi: yes, a non stick is totally fine here! Medium high until it’s hot shouldn’t damage the pan or cause any breakdown of the chemical coating. Once it’s hot, just throw the salmon on. And crispy skin is also super easy with a hot pan and salted skin. Just don’t move the fillets much. Typically I start skin side down, and flip when the salmon meat is cooked halfway up the fillet (it goes from pink the white). Just made this last night and my ex says it’s a keeper, unlike me!
We eat a lot of wild salmon and prefer to eat it simply and showcase the delicious flavor of the fish. This is the best recipe we have found yet. Minimal oil and crispy skin. Then embellish as you wish.
I don't get the skin-side-up to start approach. The rest of this all checks out, but I've always found that you get crispier skin and a better overall pan cook if you start skin-side down. I cook salmon and other skin-on fish mostly on one side (like 7 minutes), flip to the flesh side for just 1-2 minutes, then flip back and baste with butter for another couple minutes on either very low or entirely off the heat. Comes out great.
If cooking with stainless steel, do not start cooking when a drop of water evaporates as the recipe suggests. Otherwise your food will stick. You must let it get even hotter, until the drop of water bounces around the surface of a pan like a pinball. This is called the Leidenfrost effect.