A food expert has shared the best method to cook salmon for crispy skin and moist flesh – and it involves ditching the oven
A food expert has shared the best method to cook salmon(Image: Getty)
Salmon makes an ideal option for a midweek meal, complementing a vast array of flavours and side dishes perfectly. It’s an adaptable fish that lends itself to numerous cooking techniques, yet one approach consistently delivers excellent results.
Culinary writer Katy O’Hara has disclosed the optimal technique for preparing salmon to achieve that crunchy skin while keeping the fish moist. Rather than using an oven or air fryer, the specialist advocates pan-searing. This particular cooking approach provides greater command over the process.
Writing for Simply Recipes, she noted: “When you order salmon at a restaurant, you’re likely expecting a piece that’s delicate and moist. Depending on the preparation, you may also be looking forward to super-crisp skin.
“To achieve perfectly cooked salmon at home, that’s delicate inside and crisp where it matters, your best bet is to pan-sear it.”
Katy detailed how she skilfully pan-sears salmon to obtain the ideal crispy skin and flesh that separates easily. Before you even consider placing the salmon in a pan, you’ll need to dab the fillets dry using some kitchen paper.
This helps eliminate any surface dampness, consequently assisting the skin to crisp up and turn golden – without burning. Pour a modest quantity of oil into a pan over a moderate heat.
The specialist clarified that while you can increase the temperature to medium-high, moderate heat offers greater control over how the fish cooks.
Position the salmon fillet, skin-side down, in the pan and allow the skin to brown and crisp. Simply allow the fish to do its thing. Don’t be tempted to crank up the heat either.
As the skin becomes crispy, you’ll notice the flesh will begin to turn lighter as it cooks. Once the flesh has lightened roughly halfway up the fillet, turn it over.
Katy wrote: “After flipping, again, resist the urge to move it around. The first side will take about six to eight minutes to cook, and the second about half that, though you may want to adjust the time depending on the thickness of the fillets.”
Salmon is one of those fish that is remarkably easy to overcook, particularly if you’ve left it unattended. Much like beef, salmon can be cooked to various temperatures depending on your preferred level of ‘doneness’.
For a medium-rare finish, salmon should be cooked to 48℃/120℉ to 51℃/125℉, at which point the centre will be slightly translucent. For a medium cook, the centre temperature should be 54℃/130℉ to 57℃/135℉.
Reaching 57℃/135℉ will result in a firm piece of salmon. The higher the central temperature, the drier and chalkier the salmon will be.
To guarantee the best outcome, insert a food thermometer into the thickest part of the salmon for the most precise temperature reading.