How to Pan Sear Salmon

There are a few rules to getting the perfectly pan seared salmon. First, you have to get the salmon skin super dry with a paper towel. If it is at all wet, it will stick to the pan and destroy the salmon. Second, get the pan hot and the oil to the smoking point where it is just barely smoking, then add the salmon. If the oil is not hot enough, the salmon will stick. Third, hold the salmon down with a fish spat once you put it in the pan, this prevents the skin from retracting which it wants to do once it hits the pan. You only need to hold it for 5ish seconds. Fourth and last, do not try to force the skin from releasing from the pan, if it is still stuck it needs more time, it will naturally release once it is ready to flip!

Follow these steps in the video for perfectly pan seared salmon and let me know how it goes!

Ingredients:

• 1 salmon filet
• Salt
• Pepper
• Avocado oil or high smoke point oil
• 2 tbsp butter
• A few sprigs of thyme
• 3 smashed garlic cloves

Preparation:

STEP 1.

Prep your salmon by slicing three vertical slices through the skin and slightly into the flesh underneath. Heavily salt and pepper each side, making sure the salt gets into the cuts. Transfer, skin side down, to a paper towel to thoroughly dry. The dryer the skin the crispier it will be and will not stick to the pan.

STEP 2.

Prepare a stainless steel pan by heating over medium heat. Once warmed, add avocado oil all over, enough to evenly coat. Heat until it is just barely smoking and lay your fish, skin side down into the pan, and hold it down for 3-5 second so the skin does not retract once it hits the pan. This is the most important part of the searing. The oil MUST be hot and almost smoking, or the skin will stick if it is too cold.

STEP 3.

Let the salmon cook skin side down until it is about 70% of the way cooked. You can tell because the flesh will turn colors. With a fish spatula, flip the salmon to the flesh side to finish cooking. If the skin is having difficulty coming off the pan, it may need more time cooking, wait until it naturally releases.

STEP 4.

Once it is flipped, lower the heat to low and add the butter, thyme and garlic and let the salmon finish cooking in the aromatics and butter until cooked through, around another 3 minutes, or until an internal meat thermometer reads 125*F for rare, or 135*F for medium. Remove from the pan and serve skin side up to showcase the beautiful crispy skin.

*butter and remainder ingredients tossed in the pan are optional but not needed