Cook Perfect Pan-Seared Salmon Every Time
Last updated 7/9/2020 at 10:37am
Pan-searing salmon sounds straightforward: Just add a little oil to a nonstick pan, get it good and hot, season a couple of fillets, and cook them until they're cooked through and nicely browned on the exterior but still pink on the inside, right? There are two issues with this technique: The fish cooks unevenly and the exteriors of the fillets end up more tough than crisp.
We knew we could do better, so we set out to create a simple recipe that took advantage of the intense heat of the skillet to produce a golden-brown, ultra-crisp crust on salmon fillets while keeping their interiors moi...