This crispy pan seared salmon recipe brings an excellent culinary experience. There are several ways to prepare this fantastic fish. My favorite version is a pan seared salmon.
Pan seared salmon is excellent thanks to the crispy skin. Not everyone likes skin on fish, but the skin cannot be as soft as when baking fish in an oven. On the contrary, if you fry the fish in a pan, the result will be amazing crunchy skin.
How to prepare pan seared salmon
The best part of the salmon for this recipe is a fillet. Firstly, pat dry the fillet well with kitchen paper (you do not need to wash it with water at all). Secondly, take a sharp knife and cut fine, about an inch cuts along the fish.
This guarantees even more crunchy skin. Season the fillet with salt and pepper on both sides and in cuts. In addition, you can also get some fresh rosemary in there.
Searing the salmon
Remember to remove the fish from the refrigerator at least 20 minutes before cooking or baking. The fish must be at room temperature. Get a frying pan over a medium high heat, add olive oil and place the salmon skin-side down. It is important not to turn the fillet all the time. Just leave it alone. You only turn the fillet once.
Watch the color of the salmon changing nicely. The color will tell you when the salmon needs to be turned. If only the top half is raw, turn the fillet over, reduce the heat and add butter and fresh rosemary or thyme. Tilt the pan and baste the skin with a mix of herbs-flavored butter and oil. It just needs about one minute on this side.
Pan seared salmon can be served with crushed or baked potatoes. Enjoy the best recipe salmon recipe!Print