How to cook salmon
There are so many methods to cooking salmon and I wanted a centralized location to keep those methods for a delicious salmon every time!
There are many ways to cook a salmon and it really depends on your mood. You can sear the top or bottom, and you can bake.
Tip #1 bring salmon to room temperature prior to cooking. This ensures more of an even doneness throughout the salmon.
Tip #2: The key to a crispy pan seared salmon is a dry salmon. I usually remove the salmon from the fridge about 15 minutes before cooking so it chills. I rinse in water and then pat dry and let sit for about 15 minutes.
Tip #3: The key to a good sear is a hot pan. Heat up the pan with medium-high or high heat. You can tell if a pan is hot when you see the oil lightly smoke.
Tip #4: The key is to slightly undercook the salmon as it continues cooking when it is sitting in the hot pan. That's what I learned from Ina! You actually don't salmon to be cooked all the way through - you want a translucent pink going on the middle, like a medium to medium-rare steak.
Pan Seared: Skin Side Down (my preferred method)
Another option is to sear the salmon skin side down.
1. Heat skillet to medium high or medium heat until it is hot. The key to a good sear is heat so make sure you wait until your pan gets properly hot!
Option 1. Add oil to the pan. Place salmon skin side down and cook for 3 minutes. Cook until 90% of the way done. Flip the salmon, and then turn off the heat - letting it finish cooking off the burner.
Option 2. Add oil to the pan. Place salmon skin side down and cook for 3 minutes. Flip the salmon and lower heat to medium and close the lid, cooking for an additional 1-2 minutes. Check frequently for doneness.
Option 3: Over medium high or medium heat, add salmon skin side down. Cook until it has colored until 2/3 on the way of the filet. Flip salmon and cook additional 1 minute. Remove from heat and allow residual heat to cook additional 1 minute.
Option 4:
Over medium-heat, add salmon skin side down.
Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately.
Pan Seared: Skin Side Up
1. Heat skillet to medium high or medium heat until it is hot. The key to a good sear is heat so make sure you wait until your pan gets properly hot!
2. Season both sides of salmon with salt and pepper.
3. Add oil to the pan and place salmon flesh side down. The key is to avoid moving the salmon once it touches the pan for a solid sear. Option to lightly press entire salmon into pan. Sear salmon, undisturbed, for 3-5 minutes until crispy and lightly browned. Err on the side of 3 minutes so avoid overcooking.
4. Gently flip salmon and cook for another 3-5 minutes. Option to turn heat down to medium and cover with a pain. You can always check on the salmon about 3 minutes in.
Ina's method: Pan Sear and Bake
Ina says this is how they do it in restaurants. I haven't tried it yet but I definitely want to!
Preheat oven to 450 degrees.
1. Heat up a pan on medium-high heat.
*Ina says to adequately heat it up - you can heat up pan on high heat for 4 minutes.
2. Rub both sides of fish with olive oil. Salt and pepper liberally. Add to pan, turn heat down to medium high, and sear for 2 minutes. Turn the fillet and place pan in oven for 5-7 minutes, until salmon is cooked rare. It will continue to cook once you remove it from the oven.
*another option is to add oil to pan directly.
Ina's method: Pan Sear Skin Side UP and Bake
Preheat oven to 425 degrees.
1. Place a large cast-iron over high heat for 5 minutes.
2. Brush the salmon all over with olive oil, salt, and pepper.
3. Lay the fish skin side UP and cook for 3-4 minutes without moving, until browned.
4. Flip the salmon skin side DOWN with a metal spatula.
5. Move pan until oven for 8 minutes. The salmon will not be cooked all the way through. Remove to a serving platter, cover with aluminum foil and allow to rest for 5 minutes.
There are many ways to cook a salmon and it really depends on your mood. You can sear the top or bottom, and you can bake.
Tip #1 bring salmon to room temperature prior to cooking. This ensures more of an even doneness throughout the salmon.
Tip #2: The key to a crispy pan seared salmon is a dry salmon. I usually remove the salmon from the fridge about 15 minutes before cooking so it chills. I rinse in water and then pat dry and let sit for about 15 minutes.
Tip #3: The key to a good sear is a hot pan. Heat up the pan with medium-high or high heat. You can tell if a pan is hot when you see the oil lightly smoke.
Tip #4: The key is to slightly undercook the salmon as it continues cooking when it is sitting in the hot pan. That's what I learned from Ina! You actually don't salmon to be cooked all the way through - you want a translucent pink going on the middle, like a medium to medium-rare steak.
Pan Seared: Skin Side Down (my preferred method)
Another option is to sear the salmon skin side down.
1. Heat skillet to medium high or medium heat until it is hot. The key to a good sear is heat so make sure you wait until your pan gets properly hot!
Option 1. Add oil to the pan. Place salmon skin side down and cook for 3 minutes. Cook until 90% of the way done. Flip the salmon, and then turn off the heat - letting it finish cooking off the burner.
Option 2. Add oil to the pan. Place salmon skin side down and cook for 3 minutes. Flip the salmon and lower heat to medium and close the lid, cooking for an additional 1-2 minutes. Check frequently for doneness.
Option 3: Over medium high or medium heat, add salmon skin side down. Cook until it has colored until 2/3 on the way of the filet. Flip salmon and cook additional 1 minute. Remove from heat and allow residual heat to cook additional 1 minute.
Option 4:
Over medium-heat, add salmon skin side down.
Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately.
Pan Seared: Skin Side Up
1. Heat skillet to medium high or medium heat until it is hot. The key to a good sear is heat so make sure you wait until your pan gets properly hot!
2. Season both sides of salmon with salt and pepper.
3. Add oil to the pan and place salmon flesh side down. The key is to avoid moving the salmon once it touches the pan for a solid sear. Option to lightly press entire salmon into pan. Sear salmon, undisturbed, for 3-5 minutes until crispy and lightly browned. Err on the side of 3 minutes so avoid overcooking.
4. Gently flip salmon and cook for another 3-5 minutes. Option to turn heat down to medium and cover with a pain. You can always check on the salmon about 3 minutes in.
Ina's method: Pan Sear and Bake
Ina says this is how they do it in restaurants. I haven't tried it yet but I definitely want to!
Preheat oven to 450 degrees.
1. Heat up a pan on medium-high heat.
*Ina says to adequately heat it up - you can heat up pan on high heat for 4 minutes.
2. Rub both sides of fish with olive oil. Salt and pepper liberally. Add to pan, turn heat down to medium high, and sear for 2 minutes. Turn the fillet and place pan in oven for 5-7 minutes, until salmon is cooked rare. It will continue to cook once you remove it from the oven.
*another option is to add oil to pan directly.
Ina's method: Pan Sear Skin Side UP and Bake
Preheat oven to 425 degrees.
1. Place a large cast-iron over high heat for 5 minutes.
2. Brush the salmon all over with olive oil, salt, and pepper.
3. Lay the fish skin side UP and cook for 3-4 minutes without moving, until browned.
4. Flip the salmon skin side DOWN with a metal spatula.
5. Move pan until oven for 8 minutes. The salmon will not be cooked all the way through. Remove to a serving platter, cover with aluminum foil and allow to rest for 5 minutes.
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