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#Pan searing salmon skin
Serve salmon immediately or let cool slightly, remove skin and use as directed in recipe. Step 7:įlip salmon and continue to cook until flesh side starts to brown and a thermometer inserted in the center registers 145-degrees fahrenheit. Step 6:Ĭook salmon until fat begins to render and skin starts to brown, 6–7 minutes. Sprinkle the remaining teaspoon of salt/pepper mixture over the flesh-side of the salmon. Place salmon, skin-side down, over salt and pepper in cold nonstick skillet. Sprinkle 1 teaspoon of the salt/pepper mixture into a cold nonstick skillet. Combine 1 teaspoon kosher salt with 1 teaspoon ground black pepper. But don’t worry, I’ll take you through the step-by-step process below ( or watch the web story) to make it foolproof for you. The most important aspect of cooking perfect pan seared salmon is timing.
The steps are simple and easy to follow for searing skin-on salmon. Īnd lastly, using a mixture of kosher salt and ground black pepper as a “bed” for the salmon acts as a barrier between the salmon and the hot skillet, and does a wonderful job of creating a gorgeous crust on the salmon. A well seasoned cast-iron skillet with work OK for this method, but a good quality nonstick skillet is best. When seared, the oil from the skin is released and rendered onto the pan, which lubricates the pan enough to discourage sticking.Ī nonstick skillet, for obvious reasons, helps to create a cooking surface that is nonstick without the need for additional oil or fat. It’s no secret that salmon is an oily fish, and the skin itself is especially oily. Add a bit of olive oil and canola to medium sized skillet and place it over medium high heat.
Skin on salmon, a nonstick skillet, and a bed of salt and pepper create the perfect method for pan searing salmon without oil. You just need THREE ingredients to make the best, most moist pan seared salmon.
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