The Kitchn: How to cook perfect salmon fillets
When it comes to simple, quick-cooking weeknight meals, salmon fillets always have a place in my regular lineup. This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin.
Buying the salmon
When cooking salmon in the oven or on the grill, one large piece of fish works well. But when pan-searing on the stovetop, opt for individual fillets. One 6- to 8-ounce fillet per person is a good amount. And if you're buying multiple fillets, don't be afraid to ask your fishmonger to portion them for you.
The best pan for the job
While it's certainly not the only way, we prefer sticking with a large stainless steel or cast iron skillet when cooking pan-seared salmon; make sure it's a pan that's large and wide enough to accommodate the fillets without overcrowding. And because the best results happen when the fish is cooked on a super-hot surface, it's best to skip the nonstick cookware this time around.
Three rules for super-crispy skin
The very best thing about pan-seared salmon (in addition to a no-fuss process and super-quick cook time) is the skin. When cooked any other way, fish skin is, well, kind of unappetizing. But when a fillet is perfectly pan-seared, it's a totally different story. The skin cooks up to be super crispy; it's thin, brittle and savory, in a way that's kind of on par with really good potato chips or bacon. Follow these three rules and you'll be rewarded with perfectly crispy skin every time.
1. Always start with room-temperature fillets. Cold salmon fillets pulled straight from the fridge are not a friend of a screaming hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you're ready to start cooking, in order to bring them up to room temperature.
2. Make sure the fillets are dry. Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they're more likely to stick to the pan, and the skin won't crispy quite as nicely.
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