Crispy Pan Roasted Salmon
December 04, 2017
This is the quickest weeknight meal I make, I just grab salmon and maybe a bed of greens and I can have dinner on the table in about 15 minutes. I’ve adapted a lot of the technique from Serious Eats.
Pro-tip! Cooking an oily fish will make your cast iron smell and make everything you cook in it taste funny for a while! Deodorize the pan immediately after you use it by putting the empty pan on a medium hot stove for about 15 minutes (h/t Cook’s Illustrated).
- 2 6-8 oz fillets salmon, or striped bass with skin on
- olive oil
- salt and pepper
- Let the fillets come to room temperature for about 10 minutes and pat dry. Salt and pepper the salmon fillets generously on both sides. Heat a heavy cast-iron skillet to medium-high heat.
- Place the fillets skin side down in the pan and and lower to medium-low heat. Use the fish spatula to press down on the fillet for about 10 seconds so the skin is evenly exposed to the heat. Leave the fillets for about 7 minutes.
- When the sides are beginning to become opaque, you know its time to flip the fish. You can use a meat thermometer measuring at the center of the thickest part of the fish to be sure. You want the temperature internally to be about 120 degrees.
- If you've done it right the skin should be crispy when you flip it. Cook it just long enough to finish the outside of the other side, about 15 seconds.
- Transfer the salmon to a towel lined plate and let it rest to come to temperature.
- After a few minutes- transfer the salmon to a bed of mixed greens and serve.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.