How To Cook Salmon In A Pan

How to Choose the Best Salmon

Selecting the right salmon is crucial for creating a delicious dish. Here are the fundamental aspects to consider:

Color and Appearance

The salmon should display a uniform intense pink or bright orange color. The flesh should look moist and bright, without dark spots or discoloration.
The white streaks between the flesh (marbling) indicate high-quality fish. The skin should be shiny, without loose scales, and have a metallic silver tone.

Firmness and Texture

When gently pressing with your finger, the flesh should be firm and immediately return to its original shape. The surface should feel smooth and slightly moist to the touch.
A fresh fillet should remain firm and compact when lifted. If it bends easily or seems to crumble, it's a sign that it's not in good condition.

Aroma

The smell should be mild and fresh, reminiscent of clean ocean. Good salmon should never have an intense or unpleasant aroma.
Avoid any fish with an acidic or ammonia-like smell. The aroma should be light and pleasant, similar to the ocean.

Warning Signs

Brown spots or dark areas in the flesh are signs of oxidation. These discolorations indicate that the fish isn't fresh and should be avoided.
A sticky or whitish film on the surface indicates deterioration. If you notice this viscous layer, the salmon is no longer in optimal condition.
Dry or cracked edges are a sign of poor preservation. A good fillet should have clean and well-defined edges.

Types of Salmon

Atlantic Salmon: the most common in the market, with mild flavor and creamy texture.
Sockeye Salmon: known for its intense red color and pronounced flavor.
King Salmon: considered the most premium, notable for its high fat content.
Coho Salmon: valued for its delicate flavor and characteristic light pink color.

The quality of the salmon you choose will largely determine the final result of your dish. Good salmon must meet all these criteria to guarantee an exceptional culinary experience.

The Perfect Oil Temperature for Cooking

To achieve perfectly cooked salmon, oil temperature is crucial. Here are the most important aspects:

Ideal Temperature

The oil must be heated over medium-high heat before placing the salmon.
The optimal temperature can be tested with the wooden spoon test: when inserting a clean, dry wooden spoon into the oil, small bubbles should form around it.

Recommended Oil Types

Virgin olive oil resists up to 210°C.
Extra virgin olive oil withstands up to 160°C.
Cold-pressed olive oil supports up to 130°C.

Important Tips

The pan must be sufficiently hot before adding the oil.
Use a moderate amount of olive oil, as the salmon will release its own oils during cooking.
Distribute the oil well across the entire base of the pan for uniform greasing.

The Secret to Preventing Salmon from Sticking to the Pan

The selection of the right technique is crucial for achieving a delicious dish. Here are the fundamental aspects to consider:

Salmon Preparation

Thoroughly dry the salmon with paper towels, removing all possible moisture. This will ensure perfect searing and prevent splashing.
Let the salmon rest at room temperature for 15-20 minutes before cooking. This ensures even cooking.

Pan Preparation

Preheat the pan over medium-high heat before adding any oil or fat.
Use a high-quality non-stick pan or a well-seasoned cast iron skillet.
The temperature must be medium-high to achieve proper searing and prevent sticking.

Correct Technique

Perform the wooden spoon test: if small bubbles form around a wooden spoon when inserted in the oil, the temperature is correct.
Once the salmon is placed in the pan, avoid moving it constantly; let it cook undisturbed.
If the salmon has skin, always place it skin-side down first.

Temperature and Cooking

Maintain a constant medium heat throughout the cooking process.
Don't overheat the oil to the point of smoking, as this will ruin the flavor.
Cook 90% of the time on the skin side and only 10% on the other side.

A well-cooked salmon should have golden, crispy skin while the flesh remains juicy and tender. The key is respecting timing and temperature, allowing the fish to cook primarily on the skin side.

Required Ingredients for Cooking Salmon

Fresh salmon (4 fillets, 150g each): provides the main protein and omega-3 fatty acids.
Olive oil (3 tablespoons): helps seal the fish and prevents it from sticking to the pan.
Salt (1 teaspoon): enhances the natural flavors of the salmon.
Black pepper (1/2 teaspoon): adds a spicy and aromatic touch.
Garlic (2 minced cloves): provides an intense and aromatic flavor to the fish.
Fresh parsley (1 tablespoon, chopped): adds freshness and color to the final dish.
Lemon (1 cut into wedges): adds acidity and balances the fatty flavors of the salmon.

How to Cook Salmon in a Pan: Step by Step

Whether you choose skin-on or skinless salmon, the cooking technique is similar, although salmon with skin offers a crispier texture and helps retain moisture

Step 1: Salmon Preparation

Remove 4 salmon fillets (150g each) from the refrigerator and pat them completely dry with paper towels. If using skinless salmon, pay special attention to drying the bottom.
Season each fillet with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides, distributing evenly.

Step 2: Aromatic Preparation

Finely mince 2 cloves of garlic and 1 tablespoon fresh parsley. Reserve 1/3 of the chopped parsley for final garnish.
Cut 1 lemon into 8 equal wedges, reserving 4 wedges for cooking and 4 for serving.

Step 3: Pan Heating

Place the pan over medium-high heat and wait until it's thoroughly heated, approximately 2-3 minutes.
Pour in 3 tablespoons of olive oil and wait until it's shimmering but not smoking.

Step 4: Initial Cooking

Place the salmon fillets and add the 2 minced garlic cloves around them. If skin-on, place skin-side down.
Don't move the salmon for 4-5 minutes for skin-on salmon, or 3-4 minutes for skinless salmon.

Step 5: Flipping and Finishing

Carefully flip the salmon and drizzle with the juice of 2 lemon wedges (approximately 1 tablespoon).
Cook for 2-3 minutes more for medium, or 3-4 minutes for well-done.

Step 6: Final Presentation

Remove the salmon and let it rest for 2 minutes to allow the juices to redistribute.
Sprinkle with the reserved 1/3 parsley and serve with the remaining 4 fresh lemon wedges.

How to Achieve Crispy and Golden Salmon Skin

To achieve perfectly crispy and golden salmon skin, it's essential to follow these precise steps:

Initial Preparation

Make shallow crosshatch cuts on the salmon skin. This will allow the fat between the skin and flesh to release during cooking.
Thoroughly dry the salmon skin with paper towels. Moisture is the biggest enemy of crispy skin.

Cooking Technique

Heat a non-stick pan over medium-high heat until it's hot before adding the oil.
Place the salmon skin-side down and don't move it during the first 3-4 minutes.
Gently press the fillet with a spatula during the first few seconds to ensure the entire skin makes contact with the pan.

Time and Temperature

Maintain constant medium-high heat while cooking the skin side.
The skin will be ready when it easily releases from the pan, approximately after 4 minutes.
Reduce heat to low before flipping the fillet to complete cooking.

Signs of Perfect Skin

The skin should look uniformly golden and feel firm to the touch.
When ready, the skin will easily release from the pan without sticking.
The final result should be skin as crispy as bacon.

How to Know When to Flip the Salmon

The ideal moment to flip the salmon is when the color has changed from translucent pink to opaque about halfway through its thickness. The edges will begin to turn lighter, and when gently trying to lift a corner with the spatula, the skin or bottom should release without resistance.

The perfect internal temperature is 145°F (62°C), measured at the thickest part of the fillet. To achieve this, cook the first side for 3-4 minutes over medium-high heat, and once flipped, reduce to medium-low heat and cook for an additional 2-3 minutes, performing only one flip throughout the entire process.

Techniques to Prevent Salmon from Drying Out

Maintaining salmon's juiciness is one of the most important aspects of enjoying this fish. These techniques will help you achieve perfectly moist salmon:

Keep the salmon skin on, as it acts as a natural barrier that helps retain moisture during cooking.
Cook the salmon at room temperature, removing it from the refrigerator 15 minutes before to ensure even cooking.
Avoid flipping the salmon more than once, as each movement releases the fish's natural juices.
Remove the salmon from heat when the center is still slightly translucent, as it will continue cooking from residual heat.
Let the salmon rest for 3-5 minutes after cooking to allow the juices to redistribute evenly.
Use a kitchen thermometer and remove the salmon when it reaches 145°F (62°C) in the center, avoiding exceeding this temperature.
Consider marinating the salmon for 30 minutes before cooking to add flavor and help maintain moisture.

Following these techniques, you'll achieve a juicy and flavorful salmon that will maintain all its natural texture and taste. The key is being patient and respecting cooking times and temperatures.

Presentation Ideas for Serving Salmon

Presentation is as important as cooking to create a memorable dining experience. These suggestions will elevate your salmon dish to a professional level:

Classic Presentations

Place the salmon on a bed of colorful sautéed vegetables (bell peppers, carrots, zucchini) to create visual contrast and flavor.
Serve the fillet over creamy mashed potatoes, garnishing with fresh herbs and a drizzle of olive oil.

Modern Presentations

Arrange the salmon diagonally on the plate, accompanied by a line of sauce on one side and microgreens on the other end.
Create height by placing the salmon on a tower of roasted vegetables and crown with fresh sprouts.

Decorative Elements

Use thin slices of lemon or orange arranged in a fan pattern next to the salmon.
Add capers and chopped chives over the fish to provide color and texture.
Garnish with a sprig of fresh dill and drops of olive oil around the plate.

Complementary Side Dishes

Serve with brown rice molded into a timbale shape.
Arrange green asparagus parallel to the salmon to create elegant lines.
Place diced avocado and halved cherry tomatoes around the plate.

Remember that plating should be balanced and not overcrowded. The key is to create a presentation that enhances the natural beauty of the salmon while maintaining practicality for enjoying the dish.

Frequently Asked Questions (FAQs)

Q: How long should I cook salmon on each side?

A: For the skin side, cook for 4-6 minutes over medium-high heat until golden and easily releases. For the other side, you only need 2-3 additional minutes to complete cooking while keeping the center juicy.

Q: How do I know when salmon is perfectly cooked?

A: Salmon is perfectly cooked when it reaches an internal temperature of 145°F (60°C) and the center maintains a light pink color. When gently pressed with a fork, the flesh should easily flake apart.

Q: Can I cook frozen salmon directly in the pan?

A: It's not recommended to cook salmon directly from frozen, as this will result in uneven cooking and an unpleasant texture. Completely thaw in the refrigerator and bring to room temperature before cooking.

Q: What type of pan is best to use?

A: A cast iron or high-quality non-stick pan are the best options. The crucial thing is that the pan is well heated before adding the oil and fish to achieve a perfect sear.