I have a deep passion for preparing salmon in various ways, from crafting delightful salmon burgers with ingredients like onion, garlic, mustard, and dill to simply enjoying a classic fillet. With an array of recipes advocating for different cooking techniques, I sought out expert insights to uncover the best way to cook salmon fillets.
The panel of culinary experts I consulted included Devin Jarmon, a food consultant, educator, and private chef at Food Fire + Knives; Clare Langan, a culinary content strategist and private chef; Juan Forciniti, a former executive chef turned private chef at Food Fire + Knives; and Rena Awada, a recipe developer and food blogger for Healthy Fitness Meals.
When it comes to the preferred method for cooking salmon, Awada and the other chefs unanimously endorse pan-searing as the ultimate technique. Awada explains that pan-searing yields a crispy, golden-brown crust while retaining the moist and flaky texture of the salmon. Jarmon emphasizes that the high heat involved in pan-searing quickly forms a delicious crust, effectively sealing in moisture, a sentiment echoed by Forciniti, who highlights how this method enhances the natural richness of the salmon while offering precise control over doneness.
The chefs collectively outline a step-by-step process for perfecting the pan-searing method. Forciniti advises starting by patting the salmon dry, seasoning it with salt and pepper, and allowing it to reach room temperature while heating the pan over medium-high heat.
Regarding the choice of oil, preferences vary among the chefs. Jarmon favors avocado or olive oil, while Forciniti opts for a combination of olive oil and butter. Once the pan is oiled, Awada suggests placing the salmon skin-side down, allowing it to cook until the skin is crispy, then flipping it over to complete the cooking process until the salmon reaches the desired doneness level.
Jarmon suggests aiming for an internal temperature of 120 to 125°F for medium-rare or 130 to 135°F for medium doneness, contrasting with the USDA’s recommendation of cooking salmon to an internal temperature of 145°F for well-done, although this can result in overcooked and dry fish.
A notable aspect of the pan-searing method is its versatility, catering to both skin-on and skinless salmon fillets, providing flexibility based on availability. Langan points out that the method and cooking time may slightly differ for skin-on and skinless fillets, with skinless salmon requiring a shorter cooking time.
For skin-on fillets, Langan advises searing them skin-side down in a stainless steel or cast-iron skillet initially. Meanwhile, for skinless fillets, the same pan-searing method applies without specific attention to which side goes in the pan first. Awada emphasizes the importance of monitoring the cooking process closely to prevent overcooking, which can result in dry and tough salmon.
In conclusion,
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