Pan-Seared Salmon
Andrew Janjigian published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A foolproof method for salmon with a crisp crust and juicy interior by starting the fillets in a cold, dry skillet to render the fat naturally.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1.89 kg
- 145 g
- 2 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 2.81 kg before cooking, which is about 700 g per serving.
Steps
Dissolve 1/2 cup salt in 2 quarts water in a large container to create a brine.
Submerge the salmon fillets in the brine and let them stand at room temperature for 15 minutes.
Remove the salmon from the brine and pat thoroughly dry with paper towels.
Sprinkle the bottom of a cold 12-inch nonstick skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place the fillets, skin side down, in the skillet and sprinkle the tops of the fillets with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat the skillet over medium-high heat and cook the fillets without moving them until the fat begins to render, the skin begins to brown, and the bottom 1/4 inch of the fillets turns opaque, about 6 to 8 minutes.
Using tongs, flip the fillets and continue to cook without moving them until the centers are still translucent when checked with the tip of a paring knife and register 125 degrees (or 120 degrees for wild salmon), about 6 to 8 minutes longer.
Transfer the fillets skin side down to a serving platter and let them rest for 5 minutes.
Serve the salmon with lemon wedges.
Notes
To ensure uniform cooking, buy a 1 1/2- to 2-pound center-cut salmon fillet and cut it into four pieces. Using skin-on salmon is critical as the fat underneath the skin acts as the cooking medium. If you prefer not to eat the skin, peel it off easily after the fish is cooked. For wild salmon, reduce the final internal temperature to 120°F.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 418
- Protein
- 41 g
- Carbs
- 1 g
- Fat
- 27 g
- Fiber
- 0 g
Where the calories come from
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