Pan-seared salmon is a weeknight dinner winner! This guide will walk you through how to cook salmon on the stove top perfectly, every time. Whether you're a seasoned chef or a kitchen novice, you'll be enjoying flaky, flavorful salmon in minutes.
Choosing Your Salmon
The key to great stovetop salmon is starting with quality ingredients. Look for fresh salmon fillets, ideally wild-caught, with bright, moist flesh. Avoid fillets that are dull or have a strong fishy odor. Skin-on or skinless, the choice is yours; both cook beautifully on the stovetop.
Skin-On vs. Skinless Salmon: What's the Difference?
- Skin-on: The skin crisps up beautifully, adding texture and flavor. It also helps to keep the fillet moist.
- Skinless: Simpler to cook and eat, especially for beginners. It cooks slightly faster.
Essential Equipment & Ingredients
Before you begin, gather your essential tools and ingredients:
- Non-stick skillet: A 10-inch non-stick skillet is ideal for cooking one or two salmon fillets.
- High-heat oil: Avocado oil, olive oil, or grapeseed oil are all excellent choices. Their high smoke point prevents burning.
- Salmon fillets: Choose your preferred size and thickness.
- Seasonings: Salt, pepper, and your favorite herbs and spices (dill, lemon pepper, garlic powder, paprika are all great choices).
- Lemon (optional): A squeeze of fresh lemon juice adds brightness and acidity.
- Butter (optional): Adding a knob of butter towards the end enhances the richness and flavor.
Step-by-Step Stove Top Salmon Cooking Guide
Let's get cooking! Here's a simple, foolproof method:
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Prep the Salmon: Pat the salmon fillets dry with paper towels. This helps achieve a nice sear. Season generously with salt, pepper, and any other desired herbs and spices.
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Heat the Skillet: Heat the oil in your non-stick skillet over medium-high heat. The oil should shimmer when it's ready.
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Sear the Salmon: Carefully place the salmon fillets, skin-side down (if using skin-on), into the hot skillet. Avoid overcrowding the pan; cook in batches if necessary.
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Cook the Salmon: Cook for 4-6 minutes, undisturbed, until the skin is crispy and golden brown (if using skin-on).
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Flip and Finish: Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Thicker fillets will require longer cooking time.
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Add Flavor (Optional): During the last minute or two of cooking, add a knob of butter and a squeeze of lemon juice to the pan. Tilt the pan and spoon the melted butter over the salmon.
Tips for Perfect Stove Top Salmon
- Don't overcrowd the pan: This will lower the temperature and result in steaming instead of searing.
- Adjust cooking time: Thicker fillets will take longer to cook than thinner ones. Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C).
- Let it rest: Allow the salmon to rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.
Serving Suggestions
Stovetop salmon is incredibly versatile. Serve it with:
- Roasted vegetables: Asparagus, broccoli, Brussels sprouts, or your favorite seasonal vegetables.
- Rice or quinoa: A simple side of rice or quinoa complements the salmon perfectly.
- Salad: A fresh green salad with a light vinaigrette adds a refreshing touch.
Mastering stovetop salmon is easier than you think. Follow these simple steps and enjoy a delicious and healthy meal! Happy cooking!
