Pan-Seared Salmon Recipe

Salmon: Fresh, skin-on fillets are best for achieving a crispy texture and tender flesh.

Olive oil: Used for cooking the salmon, it adds a rich flavor and helps to crisp the skin.

Salt: Enhances the natural flavors of the salmon.

Black pepper: Freshly ground black pepper adds a subtle heat and depth of flavor.

To achieve perfectly crispy skin-on salmon, make sure to thoroughly pat the fillets dry with a paper towel before seasoning. This step removes excess moisture, allowing the skin to crisp up beautifully when it hits the hot skillet. Additionally, resist the urge to move the salmon around in the pan; letting it cook undisturbed ensures an even, golden-brown crust.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for pan-searing.

• salmon - Substitute with arctic char: Arctic char has a mild flavor and firm texture, closely resembling salmon.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, suitable for pan-searing fish.

• olive oil - Substitute with canola oil: Canola oil is a versatile cooking oil with a high smoke point, making it a good alternative for searing.

• salt - Substitute with sea salt: Sea salt provides a similar level of salinity and can enhance the flavor of the fish.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a clean taste, making it a good substitute for regular salt.

• black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used in place of black pepper for a different taste profile.

• black pepper - Substitute with lemon pepper: Lemon pepper adds a citrusy note along with the peppery flavor, enhancing the overall taste of the dish.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the salmon within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap each salmon fillet tightly in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain the fish's texture.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth.
• Reheat the salmon gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. This helps retain moisture and flavor.
• For a quick meal, flake the salmon and add it to salads, pastas, or soups. The versatility of salmon makes it a great addition to various dishes.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets loosely with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 15 minutes or until the salmon reaches an internal temperature of 125°F (52°C).

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets skin-side down in the skillet.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon fillets in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes or until the salmon is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 3-4 minutes, checking halfway through to ensure even reheating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for achieving a crispy skin on the salmon.

• Spatula: A broad, flat, flexible blade used to flip and turn the salmon fillets without breaking them.

• Paper towel: Used to pat the salmon fillets dry, ensuring a better sear and crispy skin.

• Tongs: Handy for flipping the salmon fillets without damaging the skin.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Plate: For resting the cooked salmon fillets before serving.

• Stove: Provides the heat source for cooking the salmon in the skillet.

Pat the salmon dry: Removing excess moisture ensures a crispy skin and reduces cooking time.

Preheat the skillet: Heating the skillet before adding the salmon speeds up the cooking process.

Use a timer: Timing each side precisely prevents overcooking and saves time.

Season in advance: Seasoning the salmon ahead of time allows the flavors to penetrate, reducing prep time.

Rest before serving: Letting the salmon rest for a minute ensures even cooking and saves time on adjustments.