Pan Seared Salmon Wellplated Com

Hence my surprise when an old roommate (who in our past life could barely microwave her way out of a popcorn bag) invited me over for dinner and served pan fried salmon. I lifted my fork, steadied my face to disguise any negative reaction, took a bite, and oh my goodness what is this delicious fish? As with many dishes that intimated me in the past—namely anything stuffed (Stuffed Salmon, Stuffed Chicken Breast, Stuffed Pork Tenderloin, Stuffed Pork Chops), grilled (Grilled Salmon in Foil), or involving proteins I thought were fancy (Red Wine Braised Short Ribs)—pan seared salmon is shockingly straightforward to make and the results are superb. My friend (who to her credit had clearly upped her kitchen game since we lived together) walked me through how to sear salmon, and it’s been one of my favorite quick and easy meals to cook for weeknight dinner—and to impress guests of my own.

Pan searing helps lock in the moisture and prevent drying out, as Pan Fried Chicken Breast can certainly attest.With a few easy pointers, all of which I have included for you below, you will wow with this pan seared salmon recipe!

How to Make The Best Pan Seared Salmon

Making pan fried salmon that you can proudly declare better than a restaurant comes down to a few rules.

Use the Right Equipment

The best pan for salmon is one with a heavy bottom that you can heat to a high temperature and that conducts heat evenly. I have the best luck with stainless steel (this pan is the holy grail) and cast iron. A non-stick pan can work too, but it’s not my favorite for searing or pan frying, as it doesn’t get the surface of the fish as crisp.GET A FISH SPATULA. This long, flexible spatula is the one I use more than any other, and it is useful for so much more than fish. From turning Roasted Vegetables, to flipping eggs and pancakes, to getting that perfect flip on your fillet, a fish spatula with its wide surface area is indispensable.

Use Salmon WITH the Skin On

Keeping the skin on salmon makes it easier to flip, as the salmon is less likely to fall apart.The skin insulates the salmon and makes it more difficult to overcook (a tip I also recommend for Broiled Salmon).You can eat salmon skin. It’s not my thing, but if you are a fan of crispy salmon skin, or just want the nutritional benefits (which are similar to the flesh of the salmon), you do you.

Let the Salmon Come to Room Temperature

This rule applies to just about any seared protein. Letting the salmon fillets come to room temperature ensures that the insides finish cooking at the same time the outside is crisp so that you do not overcook the fish waiting for its center to come to temperature.A minimum of 10 minutes before you’d like to cook the salmon, remove it from the refrigerator.

Pat It Dry

Water is the enemy of well-seared salmon. Be sure to pat the fillets dry with paper towels before adding them to the pan.

Season the Fish Immediately Before Cooking

Salt will draw moisture out of the fish. To help it stay dry (and thus more easily crisp), wait to season it until just before you add it to the pan.

Wait to Add the Salmon Until the Pan is HOT

If you add the salmon when the pan is too cool, you won’t achieve a good sear.We are going for medium-high heat. Depending upon your stove, it can take several minutes for your pan to heat up.You know your pan is ready for searing when a drop of water dances and sizzles on the surface.Be sure to give the oil time to heat up too. (To cook salmon in the most healthy way without any oil, try Poached Salmon.)

Sear the Flesh Side First

Which side of salmon to sear first is a topic of debate. Lovers of crispy, golden crust swear the salmon skin-side should be seared first. When cooked this way, the salmon is served with the crispy skin on top.Personally, I prefer to sear the flesh side of the salmon first and serve the salmon with the skin on the bottom. It makes the fillet deliciously crisp on top and gives the salmon a beautiful presentation. It’s easy to remove the salmon from the skin as you take bites.

Add a Bit of Butter

Just 1 tablespoon gives the salmon unmistakable richness that’s reminiscent of a restaurant. It’s worth it!

Don’t Touch!

For the best sear, do not disturb the salmon while it cooks on each side. It’s tempting to peek, but you won’t get that crispy exterior.When the salmon is done cooking, it will release easily from the pan. If it’s sticking, chances are it needs another minute or so.

The Ingredients

Salmon. Rich in omega-3s, lean protein, and vitamins, salmon is a delicious and highly nutritious fish. It’s beloved in our kitchen for its mild flavor and versatility.

Salt + Pepper. A seared fish necessity. Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke-point like canola, grapeseed, or avocado oil. Olive oil has a relatively low smoke-point.Lemon. A finishing squeeze of fresh lemon juice adds freshness and brightness.

The Directions

Storage Tips

To Store. Refrigerate salmon in an airtight container for up to 2 days. To Reheat. Very gently rewarm leftovers in a skillet over medium-low heat. Personally, I prefer to serve the salmon slightly chilled or at room temperature over a salad or on toast, rather than reheat it.

What to Serve with Pan Seared Salmon

Rice. Pan seared salmon and brown rice is a delicious combo! Try this Turmeric Rice or Lemon Rice.Pasta. This salmon and Garlic Pasta or Pasta al Limone would make a tasty meal.Vegetables. Pair pan seared salmon with a side of Grilled Broccoli, Roasted Asparagus, or Smashed Brussels Sprouts for a stellar healthy dinner. Salad. Italian Farro Salad or Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would make a light and healthy side for pan seared salmon.Potatoes. While meat-and-potatoes might be the adage, salmon and potatoes is a super satisfying meal. Try Crockpot Mashed Potatoes, Scalloped Potatoes, or Oven Roasted Potatoes.

Recommended Tools to Make this Recipe

Cast Iron Skillet. This skillet will help you achieve the ideal sear. Fish Spatula. Perfect for flipping the salmon fillets. Instant Read Thermometer. The easiest way to check your salmon for doneness.

Let’s all make pan seared salmon for dinner tonight! If you’d like to serve a larger crowd, I recommend cooking a full side of salmon. Try this Baked Salmon in Foil for an easy technique. Leave a rating below in the comments and let me know how you liked the recipe. It’s easy and has the power to improve any evening. Promise!