Salmon is one of the most popular fish to cook at home. Its rich, fatty flesh has an incredible depth of flavor when properly prepared. However, perfectly searing salmon can be deceptively tricky for home cooks. One of the most common questions is: what side of salmon should you sear first?
The simple answer is that you’ll generally want to sear the skin side first. But the reasoning behind this method is more nuanced. By understanding the unique properties of salmon and how it reacts to heat you can learn to achieve delicious, restaurant-quality results every time.
Why Searing the Skin Side Down Is Ideal
Salmon fillets are not shaped uniformly One side is thicker than the other. The thick side has more contact with the hot pan and often overcooks before the thin side is done. Starting with the skin side down helps combat this issue in a few key ways
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The skin insulates the flesh and regulates the cooking temperature. This prevents the thicker side from overcooking.
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The skin renders fat that keeps the fillet moist while adding crispiness and flavor.
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Searing skin-side down first achieves a better presentation. The top of the fillet looks more appetizing.
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The skin needs more time to get crispy than the salmon flesh needs to cook through. Putting it down first gives it a head start.
So searing skin-side down provides the best texture, moisture, flavor, and presentation. But it does require proper technique to get it just right.
Step-By-Step Instructions for Perfectly Seared Salmon
Follow these simple steps for salmon with a crispy skin and tender, flaky interior:
1. Pat the fillets dry and season both sides
Salt and pepper or other seasonings like lemon pepper or cajun seasoning work well. Make sure to season under the skin too.
2. Place the fillets skin-side down in a cold, dry skillet
Starting in a cold pan allows the fish to cook slowly and evenly as the pan heats up.
3. Turn heat to medium-high and cook for 4-6 minutes
Let the fillet cook undisturbed until the skin is browned and crisp. Resist the urge to move or flip it prematurely.
4. Flip and cook the second side for 3-5 minutes
Use a fish spatula to gently flip the fillet. Cook until it reaches an internal temperature of 125°F.
5. Rest fillets for 2-3 minutes before serving
The residual heat will finish cooking the salmon to a perfect medium rare.
This method requires a bit of patience but ensures the skin gets crispy while the thicker side cooks through. The fish will have a restaurant-worthy crust and moist, velvety interior.
Should You Sear Skinless Salmon Differently?
Skinless salmon fillets require a slightly altered technique. Since there is no skin to crisp up, you can sear either side first. However, it’s best to start presentation side down:
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Without the skin, the presentation side will brown and sear better.
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The presentation side facing up looks more appetizing on the plate.
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The thicker side still benefits from more direct pan contact. Putting it down first evens out cooking.
For skinless fillets, add a bit more oil to the pan and monitor the cooking time closely. The fish will cook faster without the skin’s insulation. But following the same basic principles will still produce delicious results.
Common Mistakes to Avoid
While searing salmon is fairly straightforward, these common pitfalls can sabotage your efforts:
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Cooking at too high heat – Very high heat will burn the exterior before the center cooks through. Aim for medium-high to medium heat.
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Not preheating the pan – Starting in a cold pan is ideal, but you want it hot before adding the fish.
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Using too much oil – Just a small amount of oil prevents sticking. Too much will make the fish greasy.
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Flipping too soon – Let the skin brown completely before flipping. Frequent flipping leads to uneven cooking.
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Overcooking – Salmon can go from perfectly cooked to dry and overdone in a matter of minutes. Use a meat thermometer and don’t overdo it.
Cooking Methods Beyond Pan Searing
While searing on the stovetop is most common, other cooking methods can produce delicious salmon as well:
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Grilling – Gets great char and smoky flavor. Sear skin-side down first.
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Broiling– Intense overhead heat browns the top. Keep a close eye to prevent burning.
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Baking – More hands-off but can dry out the fish if overcooked. Works well for larger salmon cuts.
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Poaching – Submerges the salmon in gently simmering liquid. Creates a silky texture but less of a crust.
So don’t limit yourself to just stove-top searing. Experiment with different techniques while keeping the principles of even, gentle cooking in mind.
Serving Suggestions for Perfectly Cooked Salmon
A beautifully seared salmon fillet deserves an equally appealing presentation on the plate. Consider these tasty serving ideas:
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On a bed of bright, fresh greens with lemon and dill.
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With roasted potatoes or rice pilaf and sautéed vegetables.
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Drizzled with chimichurri, teriyaki, or an aioli sauce.
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On top of a Niçoise or Mediterranean-style salad.
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In lettuce wraps or tacos with avocado and spicy mayo.
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Over pasta with tomatoes, spinach, and a white wine sauce.
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On flatbread with caramelized onions, arugula, and a lemony yogurt sauce.
With the right technique, salmon can be elevated into a restaurant-caliber meal to impress family and friends. Master searing it properly and explore all the delicious ways to serve this seafood superstar.
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior.
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.
Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Transfer to a platter and serve. Enjoy!
Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but its fine to leave it on if you like)
- Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
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- Per serving (4 servings)
- Calories: 384
- Fat: 26 g
- Saturated fat: 6 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 35 g
- Sodium: 336 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
The Best Salmon You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
Which side of salmon do you pan sear first?
How to Pan-Sear Salmon Fillets. Always start with the fillets skin-side down. While the salmon will cook on both sides, the process should always start by adding the fish to the pan skin-side down.
Which side of fish do you sear first?
Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it’s in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It’s only time to flip the fish when it’s nearly cooked through.
Which side of the salmon do you grill first?
Always grill salmon skin side DOWN first. By grilling the salmon skin side down first you ensure the flesh part of the salmon can firm up before you flip it and it comes in contact with the grill which will prevent it from sticking and falling apart. The skin also insulates the salmon and prevents it from drying out.
Is it better to cook salmon skin side down or skin side up?
Yes, you should grill salmon with the skin-side down first. This method helps protect the delicate flesh of the fish from the direct heat of the grill, preventing it from drying out or sticking to the grates. Grilling skin-side down also allows the skin to crisp up nicely, adding texture and flavor to the dish.