The Food Lab: How to Make Pan-Fried Salmon Fillets With Crispy Skin
Вставка
- Опубліковано 2 жов 2024
- Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. 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 pan.
Get the full recipe: www.seriouseats...
1. Dry skin of salmon fillet with paper towels.
2. Season generously with salt and pepper to remove excess moisture.
3. Heat oil in pan over medium high heat until shimmery (this means the oil hot enough)
4. Put salmon in pan, skin side down. Use a flexible slotted spatula to hold down salmon firmly, to prevent salmon meat from buckling. This takes about 15 secs.
5. Lower heat to medium low as soon as salmon goes in.
6. Cook until 120 degrees in thickest part of salmon (takes about 6 minutes). After about 6 minutes, flip salmon onto second side. It only needs about 15 seconds to cook since it's already 90% cooked by this point.
7. Put on dry paper towel to absorb excess oil and serve.
Ty
You are a mensch
Perfect recap
You must of watched the video too!
omg this is so useful!!!
I often find videos that show what to do, but never explain why this method is done. I love that this video has an explanation, and that it's not 10-minutes long!
True that!!!👍👍👍
Good video, the author is well done!
I don’t know what I’m doing wrong but I cook salmon fillets for about 16 minutes and they’re still not cooked through.
It's cool that it's short!
You can also score the salmon skin before it hits the pan to avoid the meat from buckling and keep spices, dressings, lemon juice, etc. locked in the meat through the cuts
Gordon Ramsey did an interesting vid where he cut slits into the skin of the salmon to prevent the curling up.
Also lets it cook faster
I didn't really like that version. It's like cutting into a steak before cooking.
@@rickydlp not at all☠️☠️😂😂wtf it makes your skin a lot crispier and it helps it from over cooking
And makes it even more crispy
@@fatsixtysix5392 ml
this video inspired me to make the best organic salmon fillet with skin I have ever had. It was just so beautiful in appearance and the taste with a little fresh sqeezed lemon and my peruvian green garlic sauce just made me so happy.
Nice video but I wish you would have cut into the salmon at the end.
Agreed. I think it would reinforce how the finished product should appear on the inside and "feel" while cutting through it. Plus it would satisfy my food lust.
He probably knew it saw totally raw and shud be quite embarrassing showing that mistake to the viewers...
It would still be raw. 15 seconds on the other side won't cook it
@@denboy3394 guess you didn't pay attention to the part where he said cook it about 90% of the way skin side down.
@@dannywhite9026 didn’t he cut into it though? 2:19
This was a great recipe with clear instructions. I followed the steps as described, which resulted in the FIRST time I successfully cooked pan-fried salmon with crispy skin that didn't stick to the pan. I cooked the salmon skin-side down for six minutes and the flip side for two minutes.
So is it 15 seconds or 2 minutes?
@@chrismacdonald.6295 It depends on how you like the center of the fish cooked after flipping it. 15 seconds for more pink or 2 minutes for less pink.
I personally like my fish medium/medium well so I will definitely try this tonight.
Yeah 2 min on the flip sounds better than 15 sec
Agreed. 2 minutes for sure.
I always do about 5 minutes skin side down, then flip and finish in a 400 degree oven for about 10 minutes. Add your mango habanero glaze and you're f'n golden.
I've never had salmon buckle. For a thick piece, I give it 6 minutes skin-side down and another 3 to 4 minutes on the other side. I then take the pan off the heat, throw a pat of butter in the pan to melt it, and I baste the salmon for another minute with the melted butter before plating. Removing the pan from the heat while basting prevents the butter from burning. The remaining butter in the pan gets drizzled onto the salmon. Also, there's no need to put any oil in the pan if you brush the salmon with oil prior to frying.
trying your method tonight for my family :)
@@BladedArrowTBGamer did it work?
I love throwing in some thyme with that butter as well!
10/10 Amazing video, love from Saudi Arabia 🇸🇦
15 seconds... lol for me it's another 5 to 10 mins
doing it wrong then
yup, agreed. undercooked..unless we want sushi?..
@@hiphoprocks0403 how bout you simply follow the directions? The pan should be so hot one drop of oil starts to sizzle. Shortly before it's snoking hot. Don't let the oil smoke it will taste burnt. Then do as it says; add the salmon (NOT ice cold out of the refrigerator, thaw it first) skin side down ald place your hand over the whole outside of the fish to SEAL every part of the skin to tbe pan evenly and do it within one to 3 seconds!!!! I put my hand in a "claw" and use my fingers to press the fish quickly into the pan on the sides only. Make sure the sides are sealed as fast as posible then quickly and firmly but gently press middle.
He said this is for medium-rare. You can adjust the time.
Why would you overcook it?
This is the best recipe for crispy skin salmon I have ever tried. And it is, almost as importantly, repeatable. Doesn't need a non-stick pan or a screaming black steel hotplate and the gentle heat means there is a longer threshold between undercooked and dry in case whatever it is you are serving it with is taking longer than expected. I turned it a bit earlier (42 degrees celsius) so I could cook the non-skin side a bit longer but, as my wife declared, "I have never had skin like that." Innuendoes went through my head but I stayed quiet. Also works for white fleshed fish like snapper and barramundi - just make sure you use that thermometer. Thank you SeriousEats. I follow you for your burger and pizza stuff but I love you for this recipe.
Dan
The salmon steak in that video was red raw
ua-cam.com/video/fCCjgsFsrgM/v-deo.html
@@williamcharlton6341 It wasnt raw.
@@williamcharlton6341 he cooked it medium rare.
Tried it and it worked alot better this time the first piece was perfect the second piece of salmon was still cooked to the pan a little bit but much better than before !
I made almost perfect crispy skinned salmon for the first time in my 31 years!! Eating well tonight. Thank you!
It has been 10 months since you ate that salmon, has it digested yet ?
Gordon Ramsay says to score the skin to make the skin crisper and prevent buckling.
Can confirm that works great!
What kind of knife do you use to score? I tired and my knife wouldn't even pierce it so I gave up. Maybe it's just dull.
no further west It's likely dull. Have a look around on Google to find a local knife sharpener. Mine charges $6 per knife, and I can usually stretch a good sharpening to 1.5 to 2 years with honing before each use.
Yep
Gordon Ramsey don't know what I know......
Oh man, what a bunch of LEMMINGS we do have HERE!!!
Tha k god for this vid. I was gonna use *dirty* paper towels to dry my salmon 😅
🤣🤣🤣🤣🤣🤣🤣
Perfect video under 3 minutes!
What a great science and cooking class!
Nice but am having a hard time getting salmon that is Wild caught instead of farm raised.
You’re in Seattle and can’t find fresh salmon?? Are you shopping at 7-11??
@@crobison He didnt say it wasnt fresh .... just farmed
Amen
Why would a salmon be on a farm it’s in the water
@@crobison Salmon run is once a year. Nobody is eating fresh. All of it is frozen. Fyi
Nice and short and to the point.
Thank you Thank you Thank you so much!!! I've been doing it wrong for years. Tonight I bought a nice piece of Salmon and didn't want to mess it up. I followed your instructions verbatim and my salmon skin came out crispy. Nothing stuck to the pan. I flipped it for a few seconds like you mentioned and stopped cooking. Delicious is all I can say. You're so very appreciated for this video. 🙏🏾
It looked raw in the last shot. At 2:20.
It is supposed to be like that. As it is with tuna steaks as well.
Okey. Learned something new!:)
I wouldn't necessarily equate it with tuna, which you generally want raw throughout with a hard sear on all sides. Salmon is much better rare or medium-rare throughout with only the skin seared hard. (Rare and raw are different things.)
guys an idiot. just score the skin side first so it doesn't buckle in the pan. if you were to try and press down with a god damn spatula like he does in this misleading video, your salmon will start breaking apart in the pan. he also cooked it on medium low (do not recommend that either) make sure the salmon hits the pan on HIGH heat so it immediately crisps the skin. ur welcome.
Georgie M wtf are you doing here if you know it better?
Just made this using the print recipe last night. It was grrreat !
Great video! I hate the super long ones with too much talking. This was short, to the point, and explained why you do what you do.
Hi, we are Korean reality TV program “Europe Outside Your Tent : Norway”. We are now making the episode of Salmon
and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
The salmon is undercooked inside lmao wtf
you can eat fully raw salmon
Tell me you've never eaten at a fine dining restaurant without telling me you've never eaten at a fine dining restaurant 😂
@@kodachrome27I guarantee they eat their steaks well done too lol
Nice cook
I'm no chef but the middle of that salmon is almost raw, you should have scored the skin so it cooks evenly
Leave fish out for about 30 minutes before cooking
is that my boy kenji?
Only edit o suggest is to wait until Pan is hot before adding oil, you should not add oil to a cold pan
I recommend Avocado oil or olive oil which are meant for high heat cooking. Vegetable, canola, etc are highly inflammatory. Not good for our bodies. Seriously.
0:53 you could just score it at the back so it does not shrink
This channel is waaay underrated
seriously. why only 50k subs?
Good
Good
I crisp the bottom, no flipping it... love it partly raw... i salt the skin first before i braze it in oil
Nice video
Getting Salmon from Alaska frozen is best. It has Omega-3 & 6. 3 is good, 6 not so much. Getting Farm Salmon has only 6.
Asking for a friend: do you eat that crispy skin?
Absolutely! It’s the best part!
@@lexx4037 Do you descale it or just leave it as is?
@@WINDSORTOWNSAV I leave it as is. I literally just throw it in the pan 😂 you’ll love it!
@@lexx4037 😂 I cannot trust that
Buying a stainless steel pan changed my life.
how so? I've heard they're great but never any specific reasons so ive never got one myself but im very interested
Made salmon for the first time and used this to guide me, it came out a little undercooked but idk I guess some ppl like it that way. It was still good tho :)
Cook each side for like 30 seconds on each of it sides too
I like my salmon well done too
undercooked is best !
Adding the salmon when the oil starts to shimmer does NOT work. The skin will still stick at that point. You need to get it hot enough that the oil starts to smoke. Thank you for helping me ruin £15 worth of beautiful wild fish.
120F sounds appealing to me. A certain Government organization recommends 145F :)
hell no friends. i am looking for a way to make it "well done" but not dry. this is just raw on the inside. Thanks for the video anyways, but it was not very helpful.
2:18 - Yo that's raw
Salmon can be eaten raw
I fkin love fried or grilled almon
2:18 that does not look ready
Thank you!!!!!! I’ve finally cooked salmon where the skin didn’t stick to the pan!!! And the skin came out crispy too!! 🙌🏻🙌🏻🙌🏻
You're eating the skin? Never have done that in decades of eating every kind of fish. Well, don't try it with lobster.
15 secs on the other side is nothing near enough. I ll give it 2 minutes depending on the thickness of the salmon.
nice video
Looks raw lmfao- -I love ur technique - but let it cook longer 20-30sec
I've been researching pan only recipes for hours. This has the best comments and reviews so I'll try it. Though I marinated my fish I'll still pat dry and probably reduce the marinade for a sauce. They also seem to be smaller than the ones in the video so I'll have to keep and eye on them. It's a shame I don't have a instant thermometer anymore. :(
How did it cvm out?
Shouldn’t the fish be completely cooked through? I see raw in the middle.
I can't wait until they will start suggesting to keep chicken and port raw on the inside.
Seriously! All of a sudden in the last couple years waiters are asking “how I want my fish done.” I always make sure to politely let them know it’s a crazy question.
where do i even get a thermometer lol :) came from vietnam
tiki.vn/nhiet-ke-dien-tu-da-nang-do-nhiet-do-nuoc-sua-thuc-pham-p44350627.html?spid=49173683&SEA_NBR_GGL_SMA_DTP_ALL_VN_ALL_UNK_UNK_C.ALL_X.10625984610_Y.106657549162_V.49173683_W.c_A.1038948013132_O.UNK
Make 3 more of those 😆
6minutes skin side down
15 seconds skin side up
so 95,83%skin side up not 90%
Is the other side crispy as well or just the skin?
Guys cook your beef and your fishes well done. None of this medium nonsese.
Isn't it albumin not albumen?
Great
BUT WHAT IF MY SALMON DOESN'T HAVE SKIN
Ttktktk
This is an amazing recipe! We made baked soy salmon with mustard sauce to keep it super healthy. I put up a video on our channel if anyone needs the recipe.
And remember don’t eat farm raised salmon. It’s toxic stuff and hurts your American fishermen. Always wild. Best stuff on earth.
My last step is to bake it in oven at 400 degrees for 15 minutes
So basically just don’t cook salmon. Got it thanks
Who are you, snarky commenter?
😂😂😂 I still have to try! 😱
Just tried this method on some sockeye salmon and it was AMAZING. Thanks Kenji ❤
I do everything this video says but I get both - sticky skin as well as albumin oozing out! No idea how I can do this better.
If You add some garlic it would do wonders 😋😋
gotta butter-bast it
Nice
Cant you get parasites if it aint fully cooked..
Thanks, great short vid, literally taught me how to cook salmon fillets 2 minutes before cooking it for the first time.
I just wanna eat asap bruh what is this chemics class
Tried it just now and boy oh boy it turns out soo good and so beautiful! Considering me dont know how to cook. Thanks!
That shit is hella Raw!!!!!😂😂 this dude trying to get us sick!!
so niice
I am going to try never cooked Salmon want to learn how to cook a done Salmon fillet.
Fuc my salmon burned on touching pan
What temperature is "medium low"? I tried this on my in-laws new gas range and medium low had no sizzle. I brought it to medium, got a little sizzle, but the skin didn't get crispy and I got lot's of albumen. They only have non-stick skillets so maybe that makes a difference? And some of the salmon pieces weren't as thick
The pan has to be hot before you put it in.
I was hoping for some butter and basting lol
Is that Kenji talking?
Yes
THANKS !!!!!!!!!!!!!!!! for an incredible recipe for salmon. Followed your video step by step and turned out perfect.....again thanks ....be safe
Pro tip, buy an instant read thermometer. Stop guessing about doneness. You can't just follow a time you saw in a recipe because fish and other meat vary in thickness.
Gordon does not allow that
I tried it but the skin keeps coming off,what am I doing wrong?
I am ready for Gordon
Don't absorb the excess oil! That's the best part!
i just cook till its white inside
this is not tataki bro..
Thanks for this! Is that a stainless steel pan you're cooking the fish in?
Make sure to always serve skin side up else it will lose that crisp.
Awesome vid. Subscribed :)
Great short video! Thank you.
This is EXACTLY what I was looking for. Thank you!
I love fried crispy salmon ...yummy
bro that shit raw af lol
I think you eat overcooked salmon too much
Not 15 sec..another 6 min for me on second side..likely depends on thickness