How To Cook Salmon In A Pan

Salmon is a versatile fish that can be cooked in various ways, such as grilling, baking, or pan-searing. Pan-searing is a quick and easy method that can be done with just a few ingredients. In this article, we will share tips on how to cook salmon in a pan perfectly.

Ingredients:

– Skin-on salmon fillets (preferably wild-caught)
– Salt
– Black pepper
– Olive oil or butter
– Lemon (optional)

Instructions:

1. Start by prepping the salmon fillets. Remove any bones if necessary and pat the fillets dry with paper towels.

2. Season the salmon fillets generously with salt and black pepper. If you like, you can also add other seasonings such as garlic powder or smoked paprika.

3. Heat a non-stick pan over medium-high heat. Add enough olive oil or butter to coat the bottom of the pan.

4. Once the oil is hot, carefully add the salmon fillets skin-side down. Hold the fillets down with a spatula for a few seconds to prevent them from curling up.

5. Cook the salmon for about 3-4 minutes on the skin-side until it gets crispy and golden brown. Flip the fillets over using a spatula and cook for another 2-3 minutes on the other side.

6. If you want to add some extra flavor, you can squeeze some lemon juice over the salmon fillets just before serving.

7. Remove the salmon fillets from the pan and let them rest for a few minutes before serving. This allows the juices to redistribute, making for a juicier and more tender bite.

Tips:

1. Select the right type of salmon

Wild-caught salmon is preferred over farmed salmon as it has a firmer texture, richer flavor, and is more nutritious. Look for salmon that has a bright and vibrant color, with shiny skin and firm flesh.

2. Don’t overcrowd the pan

Overcrowding the pan with too many fillets can make it difficult to flip the salmon and can cause the skin to stick to the pan. Leave enough space between the fillets for even cooking.

3. Use a non-stick pan

Using a non-stick pan makes it easier to flip the fillets without them sticking to the pan. If you don’t have a non-stick pan, make sure to oil the pan well before cooking.

4. Let the salmon rest

Letting the salmon rest after cooking allows the juices to distribute evenly throughout the fillet, making it more flavorful and tender.

FAQs:

Q: Should I remove the skin from the salmon before cooking?

A: It’s recommended to keep the skin on the salmon as it helps to hold the fillet together and adds flavor and texture. However, if you prefer skinless salmon, you can easily remove it with a sharp knife after cooking.

Q: How can I tell when the salmon is cooked?

A: Salmon is cooked when the flesh turns from translucent to opaque, and the flakes easily with a fork. The internal temperature of the salmon should be around 145°F.

Q: What should I serve with pan-seared salmon?

A: Pan-seared salmon pairs well with a variety of side dishes, such as roasted vegetables, rice, or a salad. You could also serve it with a creamy sauce or a squeeze of lemon juice.

In conclusion, pan-searing salmon is a quick and easy method that results in a delicious and flavorful dish. With a few simple tips and tricks, you can cook perfect pan-seared salmon every time. So, grab a pan and start cooking!