How to pan-fry Salmon

Pan-fried salmon. Just the words conjure up images of glistening, perfectly cooked fish with shatteringly crisp skin and succulent, flaky flesh. It's a weeknight staple, a dinner party showstopper, and a testament to the fact that simple ingredients, when treated right, can create culinary magic. This blog will show you that a beautifully crisp skin and tender, flaky flesh, pan-fried salmon, which is a restaurant-quality dish, can effortlessly be recreated at home.

Why Pan-Fried Salmon?

Pan-frying is one of the best methods to cook salmon because it enhances the fish's natural flavours  while creating a crispy, golden-brown crust. Unlike baking or poaching, pan-frying locks in moisture while giving the skin a satisfying crunch. Additionally, this method is quick, requiring only a few minutes to achieve perfect results.

Choosing the Right Salmon

The foundation of any great dish is, of course, the ingredients. When it comes to salmon, freshness is paramount. Wild-caught salmon is preferred for its superior taste and nutritional value, but responsibly farmed salmon is also a great option. Look for fillets that are vibrant in colour, with a moist appearance and no discoloration. Consider the thickness of the fillet too. A thicker fillet will require a slightly longer cooking time, while thinner fillets cook more quickly.

Choosing the Right Frying Pan

To achieve restaurant-quality results, the right cookware is crucial. A high-quality stainless steel or non-stick pan ensures even heat distribution and prevents the salmon from sticking. Check out our range of premium stainless steel and non-stick frying pans that provide excellent heat retention, making them an ideal choice for this cooking technique.

Let’s Cook a Perfectly Pan-Fried Salmon

A perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. Sounds tricky and technical. But it is simple once you know where the problems are how to avoid them. 

We've all been there, trying to pan-fry salmon at home, only to have the skin stubbornly stick to the pan. This usually happens when the fish is added to a pan that hasn't been properly preheated. The skin actually forms a chemical bond with the pan's metal, making it difficult to remove without tearing. To avoid this, start with carefully drying the skin on the salmon with clean paper towels. Excess moisture on the fish can cause the pan's temperature to drop rapidly, preventing the skin from crisping up and releasing easily. Once the skin is dry, season the salmon generously with salt and pepper to enhance its flavour.

Before adding the salmon to the pan, heat a couple of tablespoons of light oil in the pan over medium-high heat. Look for some shimmering on the oil because that’s the indication that the pan is hot enough for your salmon skin to cook without sticking to the pan. 

The next problem comes up when the salmon hits the pan. High heat causes rapid moisture loss in the skin which in turn can cause the meat to shrink. This causes the salmon to cook unevenly. What’s the solution to this? As soon as the salmon hits the pan, use a flexible slotted spatula to hold it down firmly but gently as the skin starts to set. This takes about 12 to 15 seconds. Remember to put the salmon skin-down. It not only gives you crisp skin but also helps the salmon to cook through properly. If you cook salmon too rapidly, the outer layers of the fish will end up overcooking before the inside is done. Another trick is to lower the heat on the pan to medium-low as soon as the fish goes to ensure even cooking. The real trick is to cook the salmon 90% of the way through with the skin side down. 

Now, the moment of truth! 5-minutes in, the skin should release easily from the pan. Use a spatula to flip the salmon over. The second side should take around 15-seconds to finish cooking. Remove the salmon immediately and let it rest for a few minutes. 

Serve your perfectly pan-fried salmon immediately. It pairs beautifully with a variety of sides, from roasted vegetables and creamy mashed potatoes to a simple green salad.