Cooking fish perfectly is not difficult, but it takes a little practice. I eat fresh salmon once or twice a week, and I almost always it cook by pan searing. It’s fast and easy and produces a lovely, succulent meal.
Pictured is a fillet of farm-raised Atlantic salmon. I like it nice and thick, so I buy what my market calls a “center cut.” I get three nice servings out of their average package. Sometimes I cook the salmon with skin on (more about that later), but more often I remove the skin.
I usually use a nonstick skillet, but cast iron or stainless steel work as well. Whatever you use, the pan must be able to cook at fairly high heat.
Pan-Seared Salmon
- Salmon fillet, 1″ to 1¼” thick
- Olive oil
- Old Bay seasoning
Preheat the pan on medium-high.
Remove the skin and pat the fish dry. Lightly oil both sides and sprinkle with Old Bay.
When pan is hot, add the fish and cook on medium-high for 3½ minutes. Turn and cook on the other side for 3½ minutes.
That’s all it takes to make a delicious dish. But I like a little extra pizazz, particularly something spicy and sweet. My favorite technique is to wipe out the pan, then add some butter to melt. Use about a pat (½ ounce) for each fillet. Once the butter has melted, still in a couple tablespoons of a sweet and spicy sauce. I especially like Crosse & Blackwell hot mango chutney* (pictured on the salmon above) or a prepared spicy teriyaki or orange sauce. After you add the sauce to the butter, stir for a minute or so and allow the mixture to thicken to a syrup.
* This product is available through walmart.com and amazon.com, among others.
And what if you want to try salmon with a crispy skin? I’ll let someone else instruct you on that. GO HERE.
