Pan seared salmon.

A step-by-step guide on how to cook perfectly pan-seared salmon for a quick but healthy dinner or lunch.

Using just 3 main ingredients this pan-seared salmon recipe will teach you,

• How to cook restaurant-style pan-seared salmon with flaky salmon and extra crispy skin at home.
• How long to cook the salmon.
• How to Cook Perfect Salmon Fillets on your Stovetop.

Tips on making the best pan seared salmon

• When you are buying the salmon, pay attention to the portion size of the salmon fillet.
  • An 8-9 ounce(226-300g)portion should do per person. check on the thickness of the salmon. thicker salmon fillet will need a longer cookin time than a thinner salmon fillet.

• The salmon fillet should be removed from the refrigerator at least 30-45 minutes early. Before pan frying, pat dry the with kitchen paper towels to remove excess moisture.

• The amount of oil to pan-fry should be 1-2 tablespoon.

• Pan searing salmon with skin on- you do have the option to buy fillets without the skin but the best way to cook them is to pan sear them with the skin. To have the best pan seared salmon, you need to cook the skin until it is really crispy.

• To achieve crispy skin follow the following tips.
  • The salmon fillet should be dry and at room temperature.
  • The heat plays a big part in giving crispy skin. The heat should be regulated between low-medium to medium high. The right temperature will give you a sizzling sound as you place the salmon fillet in it.
  • Always start with placing the salmon with the skin side down.
  • Most of your cooking time will be spent in turning the skin crispy(between 9-12 minutes)and just 3-4 minutes on the fleshy part of the salmon.
  • Once you add the salmon into the pan, do not move it but let it cook for the allocated time.

What to serve with pan seared salmon.

• Steamed vegetable on the side can be served with pan fried salmon.

• Serve over a bed of rice, stir fried spinach or beans.

• Serve with roasted beans, baby carrots or asparagus.

• Baked potatoes or a mix or baked vegetables.

• Serve with your favorite salad.

RECIPE AT A GLANCE

How to cook Pan seared salmon

Ingredients

1 tablespoon of oil

8-ounce(226.80g) salmon fillet with skin on

Salt to season

1/2 a teaspoon of freshly ground pepper

Method

Remove salmon from the refrigerator and let it reach room temperature(30 minutes).

Gently pat dry the salmon fillet with paper kitchen towels to remove any excess moisture.

Season the salmon fillet with salt and pepper. If the salmon fillet is thick then use more salt to season.

How to pan fry the salmon

Place a large wide frying pan over low-medium heat and pour in the oil. Swirl the pan to spread the oil.

Leave the pan over medium heat for a minute and a half. The oil should be hot but should not be smoking.

Gently place the salmon fillet in the pan, skin side down.

Once you’ve placed the salmon fillet skin side down, avoid moving the pan or the salmon around.

The aim here is to let the heat and oil help cook the skin of the salmon until it turns crispy.

This can take 9-12 minutes depending on how much heat is used.

IF you are using a thinner piece of fillet then the time frame would be between 6-7 minutes.

It helps to have a timer around so you can keep track of the time spent getting the skin crispy.

You’ll notice visually how the fillet is cooking, as the salmon skin cooks, the heat moves upwards gently cooking the salmon fillet.

Only the top of the fillet should retain the pink hue before you flip the salmon. Use a spatula to do this.

Cook with fillet with the fleshy side facing down for 3 minutes. For a thinner fillet, cook for 2 minutes.

As a personal preference, I like to gently pan fry the sides for a few seconds(less than 30 seconds)which is not necessary but can be done.

Flip again to skin side down, cook for another 1-2 minutes and then remove the salmon fillet onto a plate.

Let the salmon cool for a minute and serve over steamed rice, stir-fried veggies, and a few slices of lime.