Salmon is one of my favorite fish. When prepared properly, it's tender, flakey, and delicious. Pan searing salmon will give it a crisp and flavorful outer crust while keeping the inside tender, as long as you cook it to the proper temperature!
First prep the salmon. Check it for any pin bones and remove them with fish bone tweezers. Pat the outside dry with a paper towel. This helps get a nice sear.
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Season the salmon how you would like. You can use salt and pepper, or go for something with more flavor. I like using Cajun seasoning or blackening seasoning.
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This step is important! Make sure to fully preheat your pan before adding the fish. I prefer using a stainless steel or cast iron skillet to cook salmon. But a non-stick skillet will work too.
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Once your pan is sizzling hot, add oil. I like avocado oil for high heat cooking. Add your salmon skin side down to the pan. Cook until its almost halfway cooked when you look at the side.
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Flip once the skin is cooked and crispy. The fish should naturally release from the pan when it's ready to flip, so don't force it.
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The salmon is done when the outer crust is browned and a little crispy. Use an instant read thermometer to know exactly when the fish is done cooking (145°F (63°C)).
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Serve your salmon as is, or top with a sauce or compound butter. You can even break up the salmon and put it in pasta. See the recipe for more ideas and tips on making perfect salmon!
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