Pan-Seared Salmon
Published February 13, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 (6-ounce) salmon fillets, skin on or off
1 tablespoon extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
Black pepper
Half a lemon, for serving
Chopped fresh parsley, dill or tarragon, for serving (optional)
Nutritional analysis per serving (4 servings)
1 gram carbs; 94 milligrams cholesterol; 387 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 26 grams fat; 424 milligrams sodium; 35 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a (12-inch) nonstick, cast-iron or stainless steel skillet over medium-high until it’s very hot. (A drop of water flicked onto the pan should turn to steam almost immediately.)
- Step 2
Meanwhile, pat the salmon fillets dry with paper towels. Pour the oil over them and toss to coat, then season all over with salt and pepper.
- Step 3
When the pan is hot, add the fillets skin-side up, spacing them evenly. Cook until the salmon is browned on the bottom and releases easily from the pan, 3 to 4 minutes. Flip the fillets, reduce the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Step 4
Remove the fish to a platter or individual plates and rest for 5 minutes, then squeeze the lemon on top and sprinkle with fresh parsley, if desired.
For a rich, restaurant-style finish, remove the pan from the heat and add 2 tablespoons cubed, unsalted butter and a smashed, peeled garlic clove. Tilt the skillet and spoon the melted butter over the salmon fillets a few times, until coated.
Private Notes
Comments
I follow Jacques Pepin recipe: Heat pan to very hot. Add salt and peppered salmon skin side down. Put cover on. Cook for 5-7 minutes depending on thickness. There will be plenty of fat from the salmon. Remove salmon. Wipe out pan. Add some butter, then some sliced shallots, then add capers and lemon juice. Pour over fish. Yum. Nice crispy skin. Moist salmon. Easy.
That fish smell in your city kitchen? It goes away if you start small pot of water boiling on the stove to which you add a few cinnamon sticks and a handful of cloves. Keep it simmering while you cook the salmon, or any fish! Works like a charm. Afterwards, pop that cinnamon clove mixture in the fridge to use again.
Mimi: yes, a non stick is totally fine here! Medium high until it’s hot shouldn’t damage the pan or cause any breakdown of the chemical coating. Once it’s hot, just throw the salmon on. And crispy skin is also super easy with a hot pan and salted skin. Just don’t move the fillets much. Typically I start skin side down, and flip when the salmon meat is cooked halfway up the fillet (it goes from pink the white). Just made this last night and my ex says it’s a keeper, unlike me!
I pan sear salmon a lot. I am skeptical of the amount of time given in this recipe. I give the fillets 1 minute each side in a screaming hot cast iron skillet (the fish releases easily), then (leaving it skin-side down) ca. 2 minutes in the oven at 425 F (I poke for doneness). It comes out like we like it--medium on the thin side for spouse, and just barely cooked through on the thicker side for me.
Another option is to skin the filets and cook the seasoned skins separately alongside the fish. You’ll get skins that are as crisp as potato chips. While I don’t particularly care for them my wife loves them and thinks my technique is divinely inspired. Just gimme the fish….
This looks so delicious. Personally I love when the flesh has some crisp to it. So many recipes are for crispy skin but I don’t eat the skin so I don’t really care if it’s crispy or not.