My Method: Pan-Seared Salmon

Crispy Skin and a Golden Crust

One of the things I miss most about living in the Pacific Northwest is the salmon. There’s nothing quite like fresh wild King, Sockeye, or Coho salmon simply prepared and cooked well.

Although I can’t find the same salmon here in Luxembourg, it still finds its way into my kitchen on a regular basis. Whenever I can, I buy a whole side of salmon and portion it myself. It lets me choose the size of each fillet, trim away the belly and dorsal fat, and remove the pin bones before cooking.

For me, taking those few extra minutes makes all the difference.

On sunny days, my favorite way to cook salmon is on the grill using my Everyday BBQ Rub with just a little extra Mascobado sugar and ancho chile for a touch of sweetness and gentle heat.

But when it’s raining…

This is the salmon you’ll usually find on our dinner table.

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I start by trimming the fillet and removing the pin bones with a pair of fish pliers. Pulling each bone in the same direction it naturally lies helps keep the flesh intact.

It’s a simple step, but one that’s well worth the extra few minutes.

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Once portioned, I season the salmon generously and let it sit while I prepare everything else. Giving the fish a few minutes before it hits the pan helps the seasoning adhere and takes the chill off the fillets.

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I always start skin-side down in a hot pan. The goal isn’t to cook it through. I’m looking for crisp skin and good color while leaving the center slightly underdone.

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Once the skin is crisp, I transfer the salmon to a rack set over a baking sheet and finish it in a 350°F (175°C) oven for about 10 minutes, depending on the thickness of the fillets.

While the salmon finishes cooking, I make a quick dill cream sauce right in the same pan. Those browned bits left behind from searing become the foundation of the sauce and add wonderful flavor.

What I Learned

  • Buying a whole side of salmon lets me portion it exactly the way I want.
  • Removing the pin bones and trimming the fillet only takes a few minutes but makes a noticeable difference.
  • Searing first, then finishing in the oven, gives me crisp skin without overcooking the salmon.
  • The best sauces often begin with what’s left in the pan.
  • Some of my favorite dinners are also the simplest.