Pan Fried Salmon
This easy technique is the best way to perfectly pan-fry salmon at home. Start by looking for center-cut fillets that are about 1-inch thick (thinner pieces will cook quicker). Be sure to properly store your fish: if you bought it fresh then keep it wrapped in the paper from the grocery store and nestle it into ice cubes in the refrigerator. Let the salmon sit at room temperature for at least 10 minutes to take the chill off before cooking (it’s a chef’s secret). This little warm-up will help your fish cook more evenly. Be sure to use a nonstick pan so the fillets slide out nicely. Serve with your favorite prepared sauce or stretch the salmon by shredding it into pieces with a fork to add to salads and grain bowls.
Equipment
- 1 Large Nonstick Skillet
- 1 Spatula Preferably thin and flexible for easy flipping
- 1 Paper Towels For drying fish
- 1 Small Knife or Spoon (optional, for skin removal)
- 4 Plates For serving
Ingredients
Main
- 4 5-ounce center-cut salmon fillets (about 1-inch-thick), skin on or off
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high.
- Place the salmon, skin-side down in the pan. Cook until golden brown and crisp on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
Notes
1. Bringing the salmon to room temperature is a critical step for even cooking. This prevents the outside from overcooking while the inside remains cold. 2. Patting the salmon dry thoroughly before seasoning is key to achieving that desirable crispy skin. Moisture on the surface will steam the fish rather than sear it. 3. Starting skin-side down on medium-high heat allows the skin to render its fat and crisp up beautifully. A nonstick pan ensures the skin doesn't stick. 4. Don't overcrowd the pan; cook in batches if necessary to maintain consistent heat and proper searing. 5. The 'firm to the touch' test is reliable for doneness – aim for medium, where it still flakes easily but isn't raw in the center.