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The Ultimate Pan Seared Salmon Recipe: Crispy Skin, Tender Fillet

March 26, 2016

A mouth-watering image showcasing perfectly cooked pan seared salmon fillets with golden, crispy skin on a white plate, garnished with lemon wedges and fresh herbs

Pan Seared Salmon Recipe

Looking for the perfect pan seared salmon recipe? You're in the right place! This recipe for pan seared salmon with skin will guide you to cook the best pan seared salmon you've ever tasted. With crispy skin and a tender fillet, this dish can rival even the most exquisite seared salmon sushi or seared salmon nigiri you've had.

Ingredients:

  • 4 salmon fillets, skin on
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Optional garnishes: lemon wedges, fresh herbs

Instructions:

  1. Preparation: Start with room temperature salmon fillets. This is crucial for even cooking. Pat them dry with paper towels to ensure the skin gets crispy when cooked.

  2. Seasoning: Season the fillets generously with salt and pepper. The seasoning is simple, letting the natural flavors of the salmon shine through.

  3. Heating the Pan: Heat olive oil in a non-stick pan or cast-iron skillet over medium-high heat. The pan should be hot enough that the salmon sizzles as soon as it touches the surface.

  4. Cooking the Salmon: Place the salmon fillets skin-side down in the pan. Press down gently with a spatula for about 10 seconds to prevent curling. Cook for about 4-5 minutes, or until the skin is golden and crispy.

  5. Flipping: Carefully flip the salmon over and cook for an additional 3-4 minutes. The best pan seared salmon is cooked until just barely done in the center, retaining its moisture and tenderness.

  6. Serving: Remove from the pan and serve immediately. Garnish with lemon wedges and fresh herbs if desired.

This pan seared salmon fillet recipe is not just easy but also versatile. It can be served as a main dish with a side of vegetables or as part of a more elaborate meal, alongside seared salmon sushi or nigiri for a complete seafood feast.

Chef's Tips:

  • Skin-On: Cooking pan seared salmon with skin adds flavor and texture. The skin becomes deliciously crispy, contrasting beautifully with the tender fish.

  • Don't Overcook: Overcooked salmon loses its moisture and becomes dry. Watch your cooking time to ensure you get that perfect, flaky texture.

  • Let it Rest: Let your salmon rest for a few minutes after cooking. This allows the juices to redistribute, making the fillet even more succulent.

Conclusion:

With this pan seared salmon recipe, you're set to impress at your next dinner. Whether you're aiming for a simple yet elegant meal or want to showcase your culinary skills with dishes like seared salmon sushi or seared salmon nigiri, this recipe is a great starting point. Remember, the key to the best pan-seared salmon is in the details - the heat of the pan, the seasoning, and the cooking time.

What's your favorite way to enjoy pan seared salmon? Share your tips and experiences in the comments below!






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