Pan seared salmon with crispy skin
Pan seared salmon cooks 90% on the skin: 4 minutes over medium-high heat until the skin releases from the pan on its own, then 1 minute on the flesh. Crispy skin like a chip, juicy middle. 20 minutes including drying the fillet.
Instructions
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Dry salmon, hot pan
Pat the defrosted portions very dry, especially the skin. Salt the skin right before cooking. Oil in the pan over medium-high heat until it shimmers.
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Skin side ⏱ 4 min
Fillet goes in skin down, pressed gently for 10 seconds so it does not curl. 4 minutes without moving it. It is ready to flip when it releases on its own.
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Flesh side, with butter ⏱ 1 min
Flip, add butter and garlic, drop the heat to medium. 1 minute, basting with the melted butter.
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The rest
Plate skin up so it stays crispy. 2 minutes rest, then lemon over the top.
Good to know
Skin sticks only when the pan is not hot enough or the fillet is wet. Dry it well, press for 10 seconds so it does not curl, then leave it alone: it releases when ready. If you pull, the skin stays in the pan.
Frequently asked questions
Why does salmon stick to the pan?
Pan not hot enough or wet skin. Dry the fillet, heat the oil until it shimmers, and do not pull: it releases on its own once the skin is crisp.
How long does salmon take in a pan?
4 minutes skin side over medium-high, 1 minute on the flesh. For portions thicker than 3 cm, add 1 minute on the skin.
Skin on or off?
Skin on. It protects the flesh from direct heat and becomes the best part on the plate.
How do I know it is done?
The flesh turns opaque from the bottom up. When a thin translucent line remains in the middle, pull it off: residual heat finishes it.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Pan seared salmon with crispy skin
Pan seared salmon with crispy skin
Pan seared salmon cooks 90% on the skin: 4 minutes over medium-high heat until the skin releases from the pan on its own, then 1 minute on the flesh. Crispy skin like a chip, juicy middle. 20 minutes including drying the fillet.
Notes
Skin sticks only when the pan is not hot enough or the fillet is wet. Dry it well, press for 10 seconds so it does not curl, then leave it alone: it releases when ready. If you pull, the skin stays in the pan.
