I wrote this to make the best pan seared salmon for those who can’t perfectly make a pan-seared salmon. When making a pan seared salmon, you should note that; good pan-seared salmon should have crisp skin, moist and tender flesh.
After reading you may also want to try this recipe: Sheet-pan Slow Roasted Salmon With Broccolini And Lemon
To get the perfect pan seared salmon, you need to follow this my simple tips:
- Cook the salmon fillet at room temperature: Remove your salmon from the fridge and leave it on the counter 15 minutes before cooking your pan-seared salmon. This method is paramount because when cold salmon is placed to a hot skillet, the fillets will probably cook unevenly.
- Then Dry Your Fillets: Use a paper towel to pat dry each side of the fillet before placing the salmon fillets to hot skillet. This step helps the skin to be crispy and it also will avoid the fillets to stick to then pan.
- Allow The Skillet To Get Hot: Heat the skillet over medium-high heat. Then add a little bit of olive oil and let it heat for about 1 minute before adding the salmon fillets.
With these few steps you will get the best pan-seared salmon with crispy skin, moist and tender flesh.
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