Pan-seared salmon is a delicious and healthy dish that can be enjoyed in many ways, from salads to sandwiches to main courses. But achieving the perfect sear and tender, juicy flesh can be tricky. To help you master the art of pan-seared salmon, we've gathered tips and tricks from top chefs.
Start with a good quality salmon Choose a salmon with a bright, firm flesh and a fresh, ocean-like aroma. Wild-caught salmon is usually the best choice, but farm-raised salmon can also be good if it's sustainably farmed.
Season well Season the salmon generously with salt and freshly ground black pepper, and any other herbs or spices you like, such as garlic or thyme. Let the salmon sit at room temperature for 15-20 minutes to allow the seasoning to penetrate the flesh.
Preheat the pan Preheat a heavy-bottomed skillet over medium-high heat until it's very hot. Add a small amount of oil, such as olive or canola oil, and swirl to coat the pan.
Place the salmon in the pan Place the salmon, skin-side down, in the hot pan. Press down gently with a spatula to ensure even contact with the pan.
Cook until golden brown Cook the salmon until the skin is crispy and golden brown, about 3-4 minutes. Flip the salmon over and cook for another 2-3 minutes, until the flesh is cooked through but still moist and tender.
Let it rest Remove the salmon from the pan and let it rest for a few minutes before serving. This will allow the juices to redistribute and the salmon to finish cooking.
In conclusion, pan-seared salmon is a delicious and healthy dish that can be easily prepared with a few simple tips from top chefs. By starting with a good quality salmon, seasoning well, and cooking at the right temperature, you can achieve a perfectly seared and tender fillet that will impress your family and friends. So why not try your hand at pan-seared salmon tonight and elevate your cooking skills to the next level?