Pan-Seared, Wild-Caught Alaskan Coho Salmon
A simple, yet very tasty and nutritional salmon dish that is sure to please every salmon lover’s taste buds. Perfectly pan-seared salmon should have crispy skin with a moist and tender flesh and with most of its fat fully rendered. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the skillet.
Ingredients
- Wild caught Salmon
- Kosher or Sea Salt
- Fresh Ground Pepper
- Old Bay Seasoning
- Use a light oil such as Grapeseed, Olive Oil, Avocado Oil.
- Salted Butter
Instructions
- Wash and remove any scales that may have been overlooked in the cleaning process.
- Check and remove any overlooked bones in the flesh of the salmon.
- Pat dry both sides of the salmon and let the salmon rest on a plate until it reaches room temperature.
- Season with a liberal amount of salt, pepper, and Old Bay Seasoning on both sides.
- Using a large stainless steel, cast iron, or carbon steel skillet, heat oil over medium-high heat until skillet is very hot and the oil is shimmering.
- Reduce heat to medium heat and add a salmon fillet, skin side down. Lay the salmon away from you into the skillet to avoid any splatter.
- Using the back of a flexible fish spatula, press salmon down firmly in place for 10 seconds prevent the skin from buckling. (If you have a thick piece of salmon, score the skin side about 1/8″ in depth every 3/4″ across the salmon.
- Add remaining fillets one at a time, pressing each with a spatula for 10 seconds, until all fillets are in the pan.
- Cook each salmon piece approximately 3 minutes before turning to flesh side down. If the skin sticks to the pan, continue to cook the salmon it until the skin releases.
- Add 1 tablespoon of butter to the pan after turning salmon over in the skillet.
- (I briefly turn the salmon over again so the butter coats the skin and then return it to the flesh side to continue cooking)
- Sear the flesh side of the salmon for 1 1/2 to 2 minutes and remove.
Cooking Guide: With an Instant-read thermometer, take the temperature in the very center of the piece of salmon.
- 110°F (43°C) for rare
- 120°F (49°C) for medium-rare
- 130°F (54°C) for medium
Garnish with Lemons, Capers, Mango Salsa, Tarter Sauce, Spiraled Zucchini and Squash, or any other great side dish of your choice. Bon Appetit!!!
What an amazing recipe. I followed exactly what you said and my salmon came out amazing. I thought it might dry out being cooked in the skillet, but it was tender, juicy and the skin was delicious. I don’t know how many people you have working with you to perfect all your recipes, but every recipe I’ve tried has been a huge success with my family. Keep up the great work.