Crispy Skin Pan Seared Salmon
2 people
00h 00
00h 06
Pan Seared Salmon is the ultimate way to enjoy this popular fish, just like they make it at the restaurant, with a golden crispy skin and a tender, juicy interior cooked to your preferred doneness. ButcherBox.ca's wild sockeye salmon is simply mouthwatering when prepared with this extremely simple method.
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Ingredients and Method
Ingredients
- 2 each ButcherBox.ca wild Sockeye samon fillets
- as needed avocado oil (or other high smoke point oil)
- as needed salt
Method
- Preheat a skillet (around 9" is a good size for 2 filets), over medium heat for 3 - 5 minutes.
- Dry salmon filets well with paper towel, removing all signs of moisture to ensure a good sear.
- Once pan is hot, add enough oil to cover bottom of pan - oil should appear shimmery, if it is looking smoky, reduce heat slightly.
- Season skin side of salmon generously with salt just before putting it in the pan - salt will pull water out of the fish if it sits, this is the enemy of a good sear and will prevent the skin from becoming crispy. Only add salt immediately before cooking.
- Begin to lay your fish into the pan - if it doesn't make a sizzling noise, remove and heat your pan a bit more.
- Lay fish down in hot oil, skin side down. Make sure you lay the fish down moving your hand away from yourself, so you avoid any chance of splashing yourself with hot oil.
- Cook for about 4 -5 minutes on the skin side, get it nice and crispy - one of the secrets to a great sear is to cook the fish 90% skin side down.
- Once the fish appears opaque most of the way through, season the top lightly with salt, gently flip over and cook very briefly on the flesh side - about 30 seconds is all it should take.
- Serve immediately, skin side up, to preserve the crispiness, and show off that beautiful golden brown crust!
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