Searing salmon is a cooking skill that anyone can easily master at home. Crispy on top and perfectly soft in the center, this restaurant-style salmon turns out perfect. Learn how to sear salmon at home with just a pan and 3 ingredients!
Try these sauces with your perfectly cooked salmon: Caper Sauce for Fish, Butter Sauce for Fish, and mango and cucumber salsa.
Hey guys!!
Searing salmon is one of them cooking skills you just have Have have. The best part is that it actually is It’s pretty easy to sear salmon to perfection at homein less than 10 minutes and I’m about to show you the procedure As.
Aside from real salmon, all you need a non-stick pan, oil, salt and pepper is good.
I like mine salmon medium cooked but flaky and crunchy on top and bottom. But if You whether it’s crunchy, or not so crunchy on the outside, flaky, or perfectly soft on the inside will be up to you, once you figure it out.
And let me tell you: the possibilities for serving are endless!
I personally love serving seared salmon with a simple chimichurri sauce and a Chimichurri salad, or my mango cucumber salsa and Brazilian rice during the summer as quick and easy meals. Or with Caper Sauce for Fish or Butter Sauce for Fish for a higher service option. But there are so many other great pairing options: keep scrolling for some of my great side suggestions!
I hope you enjoy this recipe as much as I do.
Kissxx
Other basic cooking skills to work on: How to Sear Chicken Breasts, How to Cook Marinated Steaks, How to Prepare Steaks and Onions, How to Cook Dried Beans, How to Cook Wheat Berries, How to Cook Quail Eggs, How to Cook Poultry, How to make breadcrumbs.
Ingredients:
Making changes to a recipe may cause the recipe to fail. Substitutions can significantly alter the final results.
- Salmon — with skin, decalcified. Make sure it is completely boned. Whenever possible, buy uniformly sized fillets so the pieces can cook evenly.
- Oil with high smoke point — I like canola oil for this, but grapeseed oil, avocado, greens, etc. work too.
- Salt and pepper — Medium grain kosher salt is a must in my kitchen. (Diamond crystal is my favorite brand.) Freshly ground black pepper is also great.
Recommended equipment:
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How to sear salmon in a pan
Dry on both sides. To ensure your salmon gets crispy and cooked to perfection, we need to make sure it is patted dry with a paper towel.
Season both sides with salt and pepper and then let it sit on the counter for about 10 minutes. This is important so that the salt can penetrate the salmon and so that the salmon is not too cold from the refrigerator and comes into contact with heat.
Heat the pan over medium-high heat and drizzle with oil. We want to make sure that the pan is heat and that there is enough oil in the pan to ensure that the heat in the pan is evenly distributed and you can get a nice even, crispy crust.
Add salmon skin side down in boiling oil.
Brown without touching ANYTHING on the fish for about 5-6 minutes, depending on how thick the salmon is, until the meat starts to whiten and look opaque towards the center like in the image above.
Pro Tip!
To get a good sear, the fish must be left alone. So don’t worry and try moving it around the pan because it won’t work as well. Trust the process!
Flip flesh side down and cook the same way, without touching them, for about 1-3 minutes, depending on how crispy and cooked you like them. If you like it crunchy like in the pictures, e.g
Serve with a squeeze of fresh lemon juice and chopped fresh herbs, such as parsley.
How long to sear salmon in a pan:
It depends on the thickness of the salmon fillets, the pan, the heat source and how hot it is. It’s best to keep an eye on the salmon instead of setting a timer, but this recipe typically takes less than 10 minutes from start to finish.
Watch the salmon turn opaque and don’t move it in the pan before turning, then do the same on the other side. It will be less than 5 minutes per side.
Professional steps to remember for perfectly crispy salmon
- Remove the salmon from the fridge 10-15 minutes beforehand
- Dry the salmon
- Hot, hot pan
- Do not touch, lift, hit or move the salmon
Frequent questions
The pan must be hot, hot, hot… and you must let the salmon cook without moving it in the pan. You won’t get a good sear if you continually move the salmon before it forms a nice crust.
High heat is important for pan-frying salmon to make it crispy.
It depends on you! I like to pan-sear salmon because it’s ready quickly and doesn’t require heating the oven. Plus, I think it tastes much better too! There’s nothing better than that combination of crunchy flakes!
Using a nonstick pan is key, as is using enough oil to coat the pan and keep the pan hot enough to not stick.
What to serve:
One of my favorite ways to serve crispy pan-seared salmon is with spinach and almond pesto.
And if you love pasta, turn it into a pesto pasta situation, and ta-da!
About that pesto pasta note, my Creamy Pesto Alfredo is also a great serving option, I have served this combination at many dinner parties and it is easy for me and never disappoints my guests.
If you’re looking for something else advice on side dishes to serve your Seared Salmon, my Air Fryer Broccolini, Air Fryer Butternut Squash, Parmesan Baked Asparagus, and Instant Pot Garlic Mashed Potatoes are all AMAZING too.
And naturally, rice also pairs wonderfully with seared salmon and make it for a great weeknight meal. My instant brown rice and carrot rice are some of my favorites, but
Other recipes with salmon:
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Pan-seared salmon
Portions: 2 Portions
Calories: 241kcal
- 2x 6-8 oz Salmon fillets, boned, scaled, skin on
- Salt and pepper taste
- High smoke point oil rapeseed, grape seeds, avocado, etc.
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Dry it on both sides, to ensure that the salmon does not stick, becomes crispy and is perfectly cooked.
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Season both sides with salt and pepper and then let it sit on the counter for about 10 minutes. This is important so that the salt can penetrate the salmon. Plus, sitting out for a while ensures the salmon isn’t too cold from the fridge.
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Heat the pan over medium-high heat. When it is hot, drizzle it with oil. Make sure there is enough oil in the pan so that the salmon crisps up and cooks evenly.
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Add the salmon to the hot pan, skin side down, and sear. Do not touch the fish or move it until the flesh begins to whiten and appear opaque (like the images above in the post), 6-8 minutes, depending on the thickness of the salmon fillet.
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Flip the pulp side down and cook the same way, about 1-3 minutes, depending on how crispy you like the top.
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Once cooked, serve immediately with your favorite side dishes.
Serving: 1fillet steak | Calories: 241kcal | Protein: 34G | Fat: 11G | Saturated fats: 2G | Polyunsaturated fats: 4G | Monounsaturated fat: 4G | Cholesterol: 94mg | Sodium: 75mg | Potassium: 833mg | Vitamin A: 68UI | Soccer: 20mg | Iron: 1mg
