Pan-Seared Salmon

Perfectly crispy-skinned salmon with a simplified technique. Dry brined overnight for maximum flavor, then seasoned and seared in a hot pan. Works identically for steelhead — see "Buying a whole side" below for breaking one down.

IngredientsClear All

• 2 salmon or steelhead fillets (6-8 oz each, skin-on), or a whole side cut down as below
• Salt for dry brining
• Black pepper to taste
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1 tbsp neutral oil (vegetable or avocado oil)

Instructions

Buying a Whole Side (optional):

Buying a whole side is usually cheaper than pre-cut fillets, and it's how steelhead is most often sold. Break it down before brining:

• Cut the belly off — the thin, fatty strip running the length of the side. It cooks faster than the rest and is easier to manage as its own pieces.
• Cut the body into fillets about 2 inches wide, slicing across the side. Two inches is wide enough to get a real sear without the piece cooking through before the skin crisps.
• Cut the belly into whatever sizes fit the pan. These pieces are irregular by nature — don't fight it. They're the fattiest, richest part and the cook's reward.

Night Before:

1. Dry brine: Pat the fish dry with paper towels. Sprinkle salt generously on both sides, especially the skin. Place on a plate uncovered in the refrigerator 8-24 hours.

When Ready to Cook:

2. Bring to room temperature: Remove salmon from refrigerator 15-20 minutes before cooking.

3. Pat dry and season: Pat the salmon completely dry with paper towels, especially the skin side (this is critical for crispy skin). Season both sides with black pepper, cumin, and coriander.

4. Heat the pan: Heat a heavy skillet (cast iron or stainless steel) over medium-high heat until hot. The pan must be hot before adding oil.

5. Add oil: Once the pan is hot, add the oil and swirl to coat.

6. Sear skin side down: Add salmon skin side down. Immediately press down firmly with a spatula for 10-15 seconds to ensure even contact with the pan and prevent curling. Cook for 4-5 minutes without moving until the skin is deeply golden and crispy.

7. Flip and finish: Watch the side of each piece — the flesh turns from translucent to opaque white from the bottom up. When the white is about halfway up, it's time to flip. Cook another 2-3 minutes on the flesh side until done. This gives you crispy skin and a lightly crisped top.

   If you're cooking mixed sizes from a whole side, pull each piece as it finishes rather than cooking the panful to one timer. The belly pieces and the thin tail end will be done well before the thick center cuts.

8. Serve: Serve immediately with long grain rice and roasted asparagus or roasted brussels sprouts.

Notes

Steelhead: Steelhead is basically the same fish for cooking purposes — treat it exactly like salmon, same brine, same spices, same timing. It's usually sold as a whole side rather than pre-cut fillets, so see the breaking-down steps above. It tends to run a little leaner, so lean toward the short end of the timing.

The dry brine is key:

• Salting overnight seasons the fish throughout and helps dry out the skin
• This results in crispier skin and better-seasoned fish
• Leave uncovered in the fridge to allow the skin to dry

The technique is key:

• Dry skin is essential - pat completely dry before cooking, wet skin will steam instead of crisp
• Hot pan before oil - this is critical for proper searing
• Press down initially - ensures full skin contact with the pan and prevents curling
• Don't move the fish - let it develop a crust on the skin side

Timing:

• 4-5 min skin side down (until deeply golden and crispy)
• 2-3 min flesh side down
• Total: 6-8 minutes cooking time

Pan choice:

• Cast iron or stainless steel works best
• Non-stick can work but won't get as crispy
• Heavy-bottomed pans provide even heat

Doneness:

• For medium (recommended): Internal temp 125-130°F
• The salmon will continue cooking slightly after removing from heat
• The flesh should be opaque on the outside with a slightly translucent center

Serving suggestions:

• Long grain white rice or brown rice
• Roasted asparagus (400°F for 8-10 minutes with olive oil and salt)
• Roasted brussels sprouts (450°F for 10 minutes, halved, with olive oil and salt)

Optional improvements:

• Score the skin in a crosshatch pattern (shallow cuts 1/2 inch apart) to prevent curling and help fat render - this is optional but helpful
• Add lemon wedges for serving

Variations:

• Try different spice blends: paprika and garlic powder, or za'atar
• Finish with a squeeze of lemon juice
• Top with herb butter after cooking

Source

Simplified technique based on ThatDudeCancook (Sonny Hurrell), with personal modifications (dry brine, single flip, cumin/coriander seasoning)