Pan-Seared Salmon
By searing the flesh first followed by the skin, you can prevent the skin from separating from the meat. Turning off the heat before the finish and letting it rest in the residual heat ensures the salmon remains tender and juicy without drying out, while keeping the skin crispy and fragrant.
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🍳 Cooking Flow
Place the salmon flesh-side down in the pan without oil and cover, cooking over low heat. → Flip to skin-side down, add a little olive oil, and cook over very low heat until the skin is crispy. → Turn off the heat, cover the pan, and let it rest until cooked through.
Cooking Steps
Brief Cooking Order
Place the salmon flesh-side down in the pan without oil and cover, cooking over low heat. → Flip to skin-side down, add a little olive oil, and cook over very low heat until the skin is crispy. → Turn off the heat, cover the pan, and let it rest until cooked through.
Introduction
By searing the flesh first followed by the skin, you can prevent the skin from separating from the meat. Turning off the heat before the finish and letting it rest in the residual heat ensures the salmon remains tender and juicy without drying out, while keeping the skin crispy and fragrant.
Step 1
Heat a skillet over low heat. Without adding extra oil, place the salmon flesh-side down in the pan, cover with a lid, and cook slowly until the meat is done.
Step 2
Once the salmon flesh is slightly golden and about 70% cooked, flip it over. Add a little olive oil to the bottom of the pan, turn the heat to the lowest setting, and cover the pan to crisp up the fish skin.
Step 3
Once the fish skin is crispy and the meat is about 70% cooked, turn off the heat. Keep the lid on to allow the fish to finish cooking gently with the residual heat before serving.
Ingredients List
Important Notes
💡 If you start by searing the skin-side down, the skin and meat tend to separate when heated. It is recommended to sear the flesh first before flipping to cook the skin.
⚠️ Salmon is thick and prone to overcooking. Remove from heat when about 70% cooked and use the residual heat to finish, which locks in the juices and keeps the meat moist.
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