Pan-Seared Salmon
ID: ab216b69...
Learn how to make restaurant-quality pan-seared salmon with a super crispy skin and a perfectly moist, rosy pink interior. Chef Frank Proto shares professional tips on selecting the right fish, drying the skin for maximum crispiness, and knowing exactly when to flip.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Season salmon fillets with salt and pepper, then pat completely dry with a paper towel. → Sear skin-side down in a hot pan with neutral oil until the skin is crispy and releases naturally. → Flip and cook the flesh side briefly over low heat to keep the interior juicy and rosy pink. → Rest the salmon skin-side up on a wire rack before plating with salad and lemon.
Cooking Steps
Brief Cooking Order
Season salmon fillets with salt and pepper, then pat completely dry with a paper towel. → Sear skin-side down in a hot pan with neutral oil until the skin is crispy and releases naturally. → Flip and cook the flesh side briefly over low heat to keep the interior juicy and rosy pink. → Rest the salmon skin-side up on a wire rack before plating with salad and lemon.
Introduction
Learn how to make restaurant-quality pan-seared salmon with a super crispy skin and a perfectly moist, rosy pink interior. Chef Frank Proto shares professional tips on selecting the right fish, drying the skin for maximum crispiness, and knowing exactly when to flip.
Step 1
Heat a stainless steel pan over medium-high heat and pour in enough neutral oil to fully coat the bottom of the pan.
Step 2
Season the salmon fillets on all sides with black pepper and kosher salt.
Step 3
Thoroughly pat the seasoned salmon fillets dry, especially the skin, with a paper towel to remove any moisture drawn out by the salt.
Step 4
Once the oil is shimmering and slightly smoking, gently place the salmon fillets skin-side down in the pan, dropping them away from you to prevent hot oil splatters.
Step 5
Reduce the heat slightly and leave the salmon untouched to allow the skin to crisp up. Do not force it; the fish will naturally release from the pan when ready.
Ingredients List
Important Notes
For everyday cooking, farm-raised salmon is preferred over wild-caught because its higher fat content makes it more forgiving if slightly overcooked.
Ensure the salmon skin is completely dry before searing; moisture on the skin will cause it to steam and stick rather than getting crispy.
Always rest the seared salmon skin-side up. Putting it skin-side down on a plate or rack will trap steam and make the skin soggy.
Let the salmon dictate when it is ready to flip. If it sticks, leave it alone until it naturally releases from the pan.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...