cooking salmon in a skillet

by Anibal Kiehn I Published 4 years ago Updated 3 years ago

Directions

Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. ...
The skin can be served or removed easily with a knife or spoon.
Transfer to a plate and serve as desired.

Full Answer

How to cook delicious salmon?

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How long do you cook salmon on the Pan?

Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.

What is the best way to cook salmon?

The former is the best option ... the skin off the salmon before you start cooking and then give it an extra 5 minutes while the fillets rest – keep 'em warm under a bit of foil – it will crisp up in an unbelievably tasty way. You end up with something ...

How to cook salmon on a stove in a pan?

Start by heating a heavy bottomed pan.
Once hot, lower the heat to medium high and add olive oil.
First – Take a tablespoon or more of the salmon mix and place it directly in the pan. ...
Second – Alternatively, use your hands to first make a little ball and flatten it into a burger. ...

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How long does salmon need to be cooked in a pan?

Is it better to bake or pan fry salmon?

Cooking salmon on the stovetop is the ultimate in ease: if you don't want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if you're looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.

What is the best method to cook salmon?

Slow Roast:Heat the oven to 275°F.Place a salmon fillet in a baking dish. Rub all over with olive oil, and season with salt and pepper.Roast until salmon flakes easily, or a thermometer inserted in the thickest part reads 120°F (about 30 minutes for a 6-ounce fillet).13-May-2020

Do you pan fry salmon, skin side down first?

First of all—skin is tasty! So when you're cooking salmon, keep that skin on: It provides a safety layer between your fish's flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It's much easier to slide a fish spatula under the salmon's skin than under its delicate flesh.09-Jan-2018

Do you flip salmon When pan frying?

There is no need to flip. Unless you have a well seasoned cast iron grill or one of the really cheap portable grills with thin grates, the flesh of the salmon will most likely stick. To avoid the "sticking panic" cook salmon skin side down and don't flip.

Do I need to rinse salmon before cooking?

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”20-Aug-2015

What is good to Season salmon with?

Sweet and savory salmon seasoningBrown sugar.Lemon zest.Parsley leaves, chopped.Thyme leaves, chopped.Minced garlic.Salt.Freshly cracked pepper.Red pepper flakes.26-Apr-2020

Do you cook both sides of salmon?

Always Start with the Fillets Skin-Side Down While 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.03-Feb-2020

How do you tell when salmon is done cooking?

Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

What do you eat with salmon?

Best Salmon Side DishesCoconut Rice. ... Sautéed Garlic Green Beans. ... Lemon Kale Salad. ... Mashed Red Potatoes. ... Cacio e Pepe. ... Roasted Brussels Sprouts Salad. ... Cilantro Lime Rice. ... Baked Sweet Potatoes Wedges.More items...

What temperature do you pan sear salmon?

Cooking Skinless Salmon in a Pan Place the salmon down onto the preheated pan and sear for 1 minute at 425°F (218°C). Then reduce the temperature to 400°F (204°C) and follow the guide for the recommended times to cook each side, based on the thickness and your desired doneness.20-Jun-2019

Do you pan sear salmon with the skin on?

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook.

Buying the Salmon

When 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 Job

While 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.

The 3 Rules for Super-Crispy Skin Every Time

The 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.

Always Start with the Fillets Skin-Side Down

While 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.

Trust and the Waiting Game

This 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.

Let the Visual Cues Guide You

When 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.

Instructions

Take the salmon fillets out of the refrigerator. Remove the salmon fillets from the refrigerator about 15 minutes before you're ready to cook (this will give them enough time to come closer to room temperature).

How to Cook Salmon on the Stove

Before you start making sautéed salmon fillets, it's important to understand the difference between the varieties of salmon available at your grocery store. Most varieties of wild salmon are available fresh from May to October and frozen year-round.

Step 1: Choose and Season Your Salmon

Start by choosing a salmon fillet. For cooking salmon in a skillet, 4-ounce fillets generally work best because they won't overcrowd your pan. Pat the salmon dry and season with salt and pepper or desired seasonings.

Step 2: Start with the Salmon Skin-Side Down

Place the salmon skin-side down in a 12-inch skillet over medium-high heat with 1 Tbsp. butter and 1 Tbsp. cooking oil. Cook until you can see the salmon beginning to change color up the side. Flip the salmon and let it cook for about half the time it cooked on the first side.

Step 3: Add a Glaze or Sauce

Add a glaze, sauce, or even just a squeeze of fresh lemon juice to give the salmon fillet more flavor. We love this maple-bourbon glaze, but feel free to be creative and use any glaze or sauce you want.

Step 4: Check Salmon for Doneness

After adding a sauce, flip the salmon one more time. To check for doneness, insert a fork and gently twist. The salmon is done as soon as it begins to flake and becomes opaque. You can also insert an instant-read thermometer into the thickest part of the fillet. If the temperature reaches 145°F, your salmon is done.

Step 5: Dig In!

For an easy and healthy meal, serve the pan-seared salmon with a helping of veggies and a starch, such as brown rice.

How to Make The Best Pan Seared Salmon

Making pan fried salmon that you can proudly declare better than a restaurant comes down to a few rules.

Wine Pairing

Pair this pan seared salmon with Chardonnay, Pinot Gris, Rosé, or Pinot Noir.

Storage Tips

To Store. Refrigerate salmon in an airtight storage container for up to 2 days.

Leftover Ideas

Flake leftover salmon into scrambled eggs for a protein-packed breakfast (it would be scrumptious on this Scrambled Egg Toast with Roasted Asparagus) or gussy up a slice of avocado toast.

What to Serve with Pan Seared Salmon

Rice. Pan seared salmon and rice is a delicious combo! Try this Turmeric Rice or Lemon Rice.

The Best Cast Iron Skillet

Cast iron skillets are wonderful for recipes that require high heat. They can also transfer seamlessly from stovetop to oven.

Did you make this recipe?

Leave a rating below in the comments and let me know how you liked the recipe.

What to Know about the Different Cuts of Salmon

At most seafood counters, you can buy several cuts of salmon, including a whole side, individual fillets and steaks.

Types of Salmon

There are two general types of salmon, Atlantic and Pacific, with the main difference being that Atlantic salmon is farm-raised and Pacific salmon is wild. You'll find fresh Atlantic salmon (sometimes sold as Norwegian because it is farmed there) available across the country year-round.

How to Cook Salmon

Pull the salmon from the refrigerator about ten minutes before you plan on cooking, so it comes to room temperature and cooks evenly. Place it skin-side down on a plate lined with two layers of paper towels to soak up moisture. Eliminating moisture makes for super crispy skin.

Salmon Temperature

Another surefire way to tell when salmon is done cooking? Gently insert an instant read thermometer into the thickest part of the salmon. For medium salmon, the temperature should read 125 to 130 degrees F; for rare, it should read 120 degrees F.