- Quick-searing the skinless salmon fillets in a cast-iron skillet creates a crisp, golden exterior without overcooking the fish.
- It’s a simple and versatile protein option for a low-key weeknight dinner, coming together in just about 15 minutes.
- The technique is a great one to have in your back pocket and works just as well with several types of seafood.
Crispy skin can be one of the best parts of a piece of perfectly cooked salmon, but what about if you’re cooking with skinless salmon fillets? This recipe from cookbook author and recipe developer Judith Sutton demonstrates how to create a deliciously crispy exterior with just a bit of olive oil and a hot cast-iron pan. For a quick dinner, Sutton suggests serving the fish with tabbouleh and a chilled cucumber salad as “a refreshing contrast to the rich salmon.”
The searing secret
“Pan-searing is one of the easiest ways to prepare salmon,” Sutton wrote in a 1996 piece accompanying the recipe, which provided some additional advice on nailing the crispy crust: “Perfect pan-seared salmon depends on a very hot pan. Use a heavy cast-iron skillet, which heats evenly. Warm the pan before you add the oil; this restaurant trick allows the pan to get really hot without burning the oil. A preheated pan also requires less oil.”
Notes from the Food & Wine Test Kitchen
- The salmon should be seared at the last minute before serving, so if you’re cooking a larger spread, prepare the other dishes first and save this for the final step.
- Many other kinds of seafood can be prepared the same way: “Try this method with other meaty fish or even with sea scallops; they’ll be golden brown outside and tender inside,” wrote Sutton.
