How long to pan fry salmon without skin

Q: How do you cook salmon with skin or no skin?

So when youre cooking salmon, keep that skin on: It provides a safety layer between your fishs flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. Its much easier to slide a fish spatula under the salmons skin than under its delicate flesh.

We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Índice Show

Buying the Salmon
The Best Pan for the Job
The 3 Rules for Super-Crispy Skin Every Time
Always Start with the Fillets Skin-Side Down
Trust and the Waiting Game
Let the Visual Cues Guide You
Ingredients
Instructions
Recipe Notes
Can you fry salmon without the skin?
How long does salmon need to be cooked in a pan?
How do you know when salmon is done pan frying?
How do you cook salmon with skin or no skin?

Level: Easy
Total: 27 min

Prep: 10 min
Inactive: 10 min
Cook: 7 min

Yield: 4 servings
Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 4 servings Calories356 Total Fat 26 gSaturated Fat5 gCarbohydrates0 gDietary Fiber0 gSugar0 gProtein29 gCholesterol78 mgSodium346 mg

This easy technique is the best way to perfectly pan-fry salmon at home. Start by looking for center-cut fillets that are about 1-inch thick (thinner pieces will cook quicker). Be sure to properly store your fish: if you bought it fresh then keep it wrapped in the paper from the grocery store and nestle it into ice cubes in the refrigerator. Let the salmon sit at room temperature for at least 10 minutes to take the chill off before cooking (it’s a chef’s secret). This little warm-up will help your fish cook more evenly. Be sure to use a nonstick pan so the fillets slide out nicely. Serve with your favorite prepared sauce or stretch the salmon by shredding it into pieces with a fork to add to salads and grain bowls.

Level: Easy
Total: 27 min

Prep: 10 min
Inactive: 10 min
Cook: 7 min

Yield: 4 servings
Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 4 servings Calories356 Total Fat26 gSaturated Fat5 gCarbohydrates0 gDietary Fiber0 gSugar0 g Protein29 gCholesterol78 mgSodium346 mg

Deselect All

4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily with a knife or spoon.
Transfer to a plate and serve as desired.

Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens.

This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin.

Comments

When it comes to simple, quick-cooking weeknight meals, salmon fillets always have a place in my regular lineup. This foolproof technique delivers a perfect medium-cooked fillet that’s tender and flaky with deliciously crispy pan-seared skin.

Buying the Salmon

When cooking salmon in the oven or on the grill, one large piece of fish works well. But when pan-searing on the stovetop, opt for individual fillets. One six- to eight-ounce fillet per person is a good amount. And if you’re buying multiple fillets, don’t be afraid to ask your fishmonger to portion them for you.

The Best Pan for the Job

While it’s certainly not the only way, we prefer sticking with a large stainless steel or cast iron skillet when cooking pan-seared salmon; make sure it’s a pan that’s large and wide enough to accommodate the fillets without overcrowding. And because the best results happen when the fish is cooked on a super-hot surface, it’s best to skip the nonstick cookware this time around.

The 3 Rules for Super-Crispy Skin Every Time

The very best thing about pan-seared salmon (in addition to a no-fuss process and super-quick cook time) is the skin. When cooked any other way, fish skin is, well, kind of unappetizing. But when a fillet is perfectly pan-seared, it’s a totally different story. The skin cooks up to be super crispy; it’s thin, brittle, and savory, in a way that’s kind of on par with really good potato chips or bacon. Follow these three rules and you’ll be rewarded with perfectly crispy skin every single time.

Don’t start with cold fillets: Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking, in order to bring them up closer to room temperature.
Make sure the fillets are dry: Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they’re more likely to stick to the pan, and the skin won’t crisp quite as nicely.
Use a really hot pan: A hot pan and high heat don’t necessarily go hand in hand. Keep the flame around medium to medium-high, but before anything touches the pan, let it get hot — like, really hot. After, pour in a thin layer of oil and heat until it shimmers. Then add the fish and let it do its thing.

Always Start with the Fillets Skin-Side Down

While the salmon will cook on both sides, the process should always start by adding the fish to the pan skin-side down. The skin is tough and durable, and can withstand more time on the hot surface of the pan without overcooking.

Trust and the Waiting Game

This is arguably the hardest part of cooking pan-seared salmon. Once the fish hits the pan, the very best course of action is to step away (but not too far) and let it do its thing. It might take some serious willpower, but you need to trust the process — no touching, no poking or prodding, and no moving the fillet around. You’ll be tempted to lift the fish or move it around the pan to see how it’s coming along, but the very best thing you can do is to keep your hands off and wait.

Let the Visual Cues Guide You

When pan-searing, the bulk of the cooking takes place while the salmon is skin-side down. After it’s been cooking for a few minutes, you’ll start to notice the color of the fillet slowly begin to change. Starting from the bottom, where the skin touches the pan, and working its way upward along the sides of the fillets, you’ll see the flesh lighten from deep, dark pink to a much more pale color.

This change in the color of the flesh will act as your indicator for how the cooking is progressing. Once the color change has moved up about three-quarters of the way from the bottom, it’s time to flip. Since the bulk of cooking has already happened, the salmon will cook for a couple minutes more after flipping it flesh-side down. What you’ll get is a tender and flaky piece of salmon, cooked perfectly to medium, with super-crispy skin.

This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin.

Ingredients

2
(6 to 8-ounce) skin-on salmon fillets
1 tablespoon
high smoking point oil, such as canola or vegetable
Salt

Equipment

Paper towels or dish towel
Medium stainless steel or cast iron skillet
Measuring spoon
Fish or flat spatula
Plate

Instructions

Take the salmon fillets out of the refrigerator. Remove the salmon fillets from the refrigerator about 15 minutes before you're ready to cook (this will give them enough time to come closer to room temperature).
Dry the salmon fillets. Use a paper towel or clean kitchen towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan.
Heat a skillet over medium-high heat. Place a medium stainless steel or cast iron skillet over medium-high heat and let the pan heat up for a couple minutes.
Use water to test if the pan is ready. Flick a few drops of water into the pan to test if it's hot enough. If the water sizzles and evaporates almost immediately, the pan is ready to go. If not, let it heat up for another minute and test again.
Add oil to the pan. Add the oil and tilt the skillet so that a thin layer of oil coats the bottom. Continue to heat the oil until you see ripples across the surface, but not long enough that it smokes.
Season the salmon. Just before adding the salmon to the skillet, season the fillets with salt.
Add the fillets skin-side down to the pan. Carefully place the fillets skin-side down into the pan.
Cook the fillets. The majority of the cooking will take place while the salmon is skin-side down in the pan. Above all else, resist the temptation to poke, prod, or move the fish; it's important that you leave it be. As the fish cooks, you'll notice the color of the fillet begin to lighten, starting at the bottom near the skin and slowly moving upwards. Cook the salmon undisturbed until the lighter-colored flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.
Flip the fillets and cook for a few additional minutes. Use a fish or flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter. Cook for 2 minutes more for thicker fillets and 1 to 2 minutes more for thinner fillets.
Remove the salmon from the pan. Transfer the fillets to a paper towel-lined plate.
Rest the fillets. Rest the fillets for about 3 minutes before serving.

Recipe Notes

Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

Can you fry salmon without the skin?

One of the fastest, easiest ways to cook salmon is to simply fry it in a pan for a few minutes. All you need is a skinless salmon filet, your seasoning of choice, and some olive oil. After heating the oil, place the filet in a pan and watch the color change to a lighter pink until it's fully cooked.

How long does salmon need to be cooked in a pan?

Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.

How do you know when salmon is done pan frying?

The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it's finished cooking. Take it off of the heat!

How do you cook salmon with skin or no skin?

So when you're cooking salmon, keep that skin on: It provides a safety layer between your fish's flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It's much easier to slide a fish spatula under the salmon's skin than under its delicate flesh.