Pan-Seared and Broiled Salmon Fillets
ID: 5ed4928a...
A comprehensive guide to cooking salmon fillets using different methods including pan-searing in stainless steel, non-stick, and cast iron pans, as well as broiling with a honey-soy glaze or a cheesy mashed potato crust. Salmon is a highly forgiving fish due to its fat content, making it perfect for beginners.
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🍳 Cooking Flow
Season salmon fillets with salt, pepper, and garlic powder. → Pan-sear flesh-side down in a hot pan with olive oil until cooked halfway through. → Flip the fillet to cook the skin side, basting with butter and lemon juice if desired. → Alternatively, glaze the salmon or top with a cheesy potato mixture before broiling.
Cooking Steps
Brief Cooking Order
Season salmon fillets with salt, pepper, and garlic powder. → Pan-sear flesh-side down in a hot pan with olive oil until cooked halfway through. → Flip the fillet to cook the skin side, basting with butter and lemon juice if desired. → Alternatively, glaze the salmon or top with a cheesy potato mixture before broiling.
Introduction
A comprehensive guide to cooking salmon fillets using different methods including pan-searing in stainless steel, non-stick, and cast iron pans, as well as broiling with a honey-soy glaze or a cheesy mashed potato crust. Salmon is a highly forgiving fish due to its fat content, making it perfect for beginners.
Step 1
Heat a pan on medium heat and season the flesh side of the salmon fillet with salt, black pepper, and garlic powder.
Step 2
Add olive oil to the pan. Place the salmon fillet flesh-side down and cook until the color change shows it is cooked about halfway through.
Step 3
Flip the salmon and cook on the skin side for another minute or two. Be careful as the skin might stick if using a stainless steel pan.
Step 4
For an easier pan-sear, use a non-stick pan on medium heat with olive oil. Place the salmon flesh-side down first, flip when halfway cooked, and finish on the skin side.
Step 5
Alternatively, use a cast iron pan on medium heat with olive oil. Place the salmon flesh-side down.
Ingredients List
Important Notes
Sockeye wild salmon has a deep red color, while farmed Atlantic salmon has a paler pinkish-orange color with visible fat lines.
Salmon is highly forgiving because of its fat content; it tastes good medium-rare, fully cooked, or even slightly overcooked.
The cut cross-section of the salmon fillet acts as a 'window' to easily monitor its doneness.
Using a non-stick pan is the easiest option to prevent the fish or skin from sticking.
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