Pan Seared Salmon

Pan-Seared Salmon (Crispy Outside, Tender Inside)

Pan-searing salmon is one of the simplest and most consistent ways to prepare salmon in the kitchen. By using a hot pan, oil, and proper techniques, you can achieve a nicely browned crust and tender, flaky flesh in no time. It is perfect for weeknight meals, entertaining, and for those who are seeking a delicious seafood recipe.

Whether you prefer a richer or leaner salmon, pan-searing is a great way to enjoy the natural texture and flavor of the fish without complex ingredients and sauces.

Why You’ll Love This Pan-Seared Salmon Recipe

• Ready to serve in under 20 minutes

• Crispy on the outside, flaky on the inside

• Works well with various types of salmon

• Few ingredients, rich flavor

• Suitable for beginners and experts alike

This recipe emphasizes method, making it versatile for various types of salmon while yielding consistent results.

Why This Recipe Works

• High heat helps to brown the fish and create a flavorful crust.

• Minimizing handling helps the salmon cook and release from the pan naturally.

• Cooking it quickly helps prevent dryness and keeps it moist inside.

This method allows you to enjoy the natural qualities of salmon, regardless of which type you use.

Choosing the Best Salmon for Pan-Searing

This pan-seared salmon recipe will work well with several types of salmon, each of which has a slightly different taste and texture.

Sockeye Salmon

Sockeye salmon is recognized for its deep red color and lean texture. When pan-seared, this type of salmon has a strong, rich taste and cooks fast. This is a good option if you like a strong salmon taste.

King Salmon

King salmon is prized for its fat content and buttery texture. This type of salmon will stay moist during pan-searing and is a good option if you like a rich, indulgent salmon.

Atlantic Salmon

Atlantic salmon has a mild taste and tender texture, making it a versatile option for pan-searing. This type of salmon browns well and has a good taste with a variety of seasonings or sauces.

Coho Salmon

Coho salmon has a balanced taste and texture, falling somewhere in the middle of sockeye and Atlantic salmon.

Serving Suggestions

Pan-seared salmon can be combined with a variety of side dishes, making it easy to personalize the meal:

• Roasted vegetables or asparagus

• Rice, quinoa, or farro

• Green salad with vinaigrette

• Mashed or roasted potatoes

You can also serve it with lemon butter, yogurt sauces, or herbs to add more flavor.

Storing and Reheating

Storing: Leftover salmon can be kept in the refrigerator in an airtight container for a maximum of 2 days.

Reheating: Cooked salmon can be reheated in a pan on low heat or in the oven at 300-325°F. It is recommended not to reheat the salmon in the microwave, as this would cause the fish to dry out.

FAQs for Pan-Seared Salmon

Q: How do I know when the salmon is cooked through?

A: Salmon is done when it easily flakes with a fork and looks opaque throughout. Cooking time will depend on the thickness of the salmon and the type of salmon.

Q: Do I cook the salmon with the skin on?

A: Cooking the salmon with the skin on will keep the salmon from cooking too quickly and will also allow the skin to be crispy when seared, but this recipe will work either way.

Q: What type of pan is best for pan-searing the salmon?

A: A cast-iron or stainless steel pan will give the best sear. A good non-stick pan will also work well, especially for a beginner.