1. Dry skin of salmon fillet with paper towels. 2. Season generously with salt and pepper to remove excess moisture. 3. Heat oil in pan over medium high heat until shimmery (this means the oil hot enough) 4. Put salmon in pan, skin side down. Use a flexible slotted spatula to hold down salmon firmly, to prevent salmon meat from buckling. This takes about 15 secs. 5. Lower heat to medium low as soon as salmon goes in. 6. Cook until 120 degrees in thickest part of salmon (takes about 6 minutes). After about 6 minutes, flip salmon onto second side. It only needs about 15 seconds to cook since it's already 90% cooked by this point. 7. Put on dry paper towel to absorb excess oil and serve.
I often find videos that show what to do, but never explain why this method is done. I love that this video has an explanation, and that it's not 10-minutes long!
You can also score the salmon skin before it hits the pan to avoid the meat from buckling and keep spices, dressings, lemon juice, etc. locked in the meat through the cuts
This was a great recipe with clear instructions. I followed the steps as described, which resulted in the FIRST time I successfully cooked pan-fried salmon with crispy skin that didn't stick to the pan. I cooked the salmon skin-side down for six minutes and the flip side for two minutes.
this video inspired me to make the best organic salmon fillet with skin I have ever had. It was just so beautiful in appearance and the taste with a little fresh sqeezed lemon and my peruvian green garlic sauce just made me so happy.
This is the best recipe for crispy skin salmon I have ever tried. And it is, almost as importantly, repeatable. Doesn't need a non-stick pan or a screaming black steel hotplate and the gentle heat means there is a longer threshold between undercooked and dry in case whatever it is you are serving it with is taking longer than expected. I turned it a bit earlier (42 degrees celsius) so I could cook the non-skin side a bit longer but, as my wife declared, "I have never had skin like that." Innuendoes went through my head but I stayed quiet. Also works for white fleshed fish like snapper and barramundi - just make sure you use that thermometer. Thank you SeriousEats. I follow you for your burger and pizza stuff but I love you for this recipe. Dan
I've never had salmon buckle. For a thick piece, I give it 6 minutes skin-side down and another 3 to 4 minutes on the other side. I then take the pan off the heat, throw a pat of butter in the pan to melt it, and I baste the salmon for another minute with the melted butter before plating. Removing the pan from the heat while basting prevents the butter from burning. The remaining butter in the pan gets drizzled onto the salmon. Also, there's no need to put any oil in the pan if you brush the salmon with oil prior to frying.
Thank you Thank you Thank you so much!!! I've been doing it wrong for years. Tonight I bought a nice piece of Salmon and didn't want to mess it up. I followed your instructions verbatim and my salmon skin came out crispy. Nothing stuck to the pan. I flipped it for a few seconds like you mentioned and stopped cooking. Delicious is all I can say. You're so very appreciated for this video. 🙏🏾
I've been researching pan only recipes for hours. This has the best comments and reviews so I'll try it. Though I marinated my fish I'll still pat dry and probably reduce the marinade for a sauce. They also seem to be smaller than the ones in the video so I'll have to keep and eye on them. It's a shame I don't have a instant thermometer anymore. :(
Agreed. I think it would reinforce how the finished product should appear on the inside and "feel" while cutting through it. Plus it would satisfy my food lust.
Tried it and it worked alot better this time the first piece was perfect the second piece of salmon was still cooked to the pan a little bit but much better than before !
I wouldn't necessarily equate it with tuna, which you generally want raw throughout with a hard sear on all sides. Salmon is much better rare or medium-rare throughout with only the skin seared hard. (Rare and raw are different things.)
guys an idiot. just score the skin side first so it doesn't buckle in the pan. if you were to try and press down with a god damn spatula like he does in this misleading video, your salmon will start breaking apart in the pan. he also cooked it on medium low (do not recommend that either) make sure the salmon hits the pan on HIGH heat so it immediately crisps the skin. ur welcome.
What temperature is "medium low"? I tried this on my in-laws new gas range and medium low had no sizzle. I brought it to medium, got a little sizzle, but the skin didn't get crispy and I got lot's of albumen. They only have non-stick skillets so maybe that makes a difference? And some of the salmon pieces weren't as thick
Hi, we are Korean reality TV program “Europe Outside Your Tent : Norway”. We are now making the episode of Salmon and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
Made salmon for the first time and used this to guide me, it came out a little undercooked but idk I guess some ppl like it that way. It was still good tho :)
This is an amazing recipe! We made baked soy salmon with mustard sauce to keep it super healthy. I put up a video on our channel if anyone needs the recipe.
no further west It's likely dull. Have a look around on Google to find a local knife sharpener. Mine charges $6 per knife, and I can usually stretch a good sharpening to 1.5 to 2 years with honing before each use.
Like a steak, on med-med/high, a little more time on the first side than on the second (to make up for initial heat loss), and the length depending on the thickness.
If those steaks are sold fresh, then maybe ask the monger to cut them in a style you prefer? And if not (frozen), don't forget to let them thaw in the fridge for a few hours! I know this sounds obvious, but then again, different things are obvious to different people.
I've made this 3 times and for some reason the skin keeps sticking to the pan. I tried drying it very generously with the paper towels but not sure why its still sticking. Any thoughts?
Your pan and oil is not heated high enough. make sure its heated well enough with a high heat, put it skin side on and lower heat down immediately. works everytime
Pro tip, buy an instant read thermometer. Stop guessing about doneness. You can't just follow a time you saw in a recipe because fish and other meat vary in thickness.
@@hiphoprocks0403 how bout you simply follow the directions? The pan should be so hot one drop of oil starts to sizzle. Shortly before it's snoking hot. Don't let the oil smoke it will taste burnt. Then do as it says; add the salmon (NOT ice cold out of the refrigerator, thaw it first) skin side down ald place your hand over the whole outside of the fish to SEAL every part of the skin to tbe pan evenly and do it within one to 3 seconds!!!! I put my hand in a "claw" and use my fingers to press the fish quickly into the pan on the sides only. Make sure the sides are sealed as fast as posible then quickly and firmly but gently press middle.
Andrew Williams most chefs these days suggest buying fish from good quality fish mongers that are practically the same as sushi grade fish. I’ve seen more than one video of chefs cooking salmon the same way Kenji does in this video. Or not even cooking them at all like doing a 30 minute salt cure.
@@l4d2_ellis20 I honestly could object if it is home made salmon, because it is usualky a different grade than restaurants & I wouldn’t be sure about the rare/ raw taste
1. Dry skin of salmon fillet with paper towels.
2. Season generously with salt and pepper to remove excess moisture.
3. Heat oil in pan over medium high heat until shimmery (this means the oil hot enough)
4. Put salmon in pan, skin side down. Use a flexible slotted spatula to hold down salmon firmly, to prevent salmon meat from buckling. This takes about 15 secs.
5. Lower heat to medium low as soon as salmon goes in.
6. Cook until 120 degrees in thickest part of salmon (takes about 6 minutes). After about 6 minutes, flip salmon onto second side. It only needs about 15 seconds to cook since it's already 90% cooked by this point.
7. Put on dry paper towel to absorb excess oil and serve.
Ty
You are a mensch
Perfect recap
You must of watched the video too!
omg this is so useful!!!
I often find videos that show what to do, but never explain why this method is done. I love that this video has an explanation, and that it's not 10-minutes long!
True that!!!👍👍👍
Good video, the author is well done!
I don’t know what I’m doing wrong but I cook salmon fillets for about 16 minutes and they’re still not cooked through.
It's cool that it's short!
You can also score the salmon skin before it hits the pan to avoid the meat from buckling and keep spices, dressings, lemon juice, etc. locked in the meat through the cuts
This was a great recipe with clear instructions. I followed the steps as described, which resulted in the FIRST time I successfully cooked pan-fried salmon with crispy skin that didn't stick to the pan. I cooked the salmon skin-side down for six minutes and the flip side for two minutes.
So is it 15 seconds or 2 minutes?
@@chrismacdonald.6295 It depends on how you like the center of the fish cooked after flipping it. 15 seconds for more pink or 2 minutes for less pink.
I personally like my fish medium/medium well so I will definitely try this tonight.
Yeah 2 min on the flip sounds better than 15 sec
Agreed. 2 minutes for sure.
this video inspired me to make the best organic salmon fillet with skin I have ever had. It was just so beautiful in appearance and the taste with a little fresh sqeezed lemon and my peruvian green garlic sauce just made me so happy.
This is the best recipe for crispy skin salmon I have ever tried. And it is, almost as importantly, repeatable. Doesn't need a non-stick pan or a screaming black steel hotplate and the gentle heat means there is a longer threshold between undercooked and dry in case whatever it is you are serving it with is taking longer than expected. I turned it a bit earlier (42 degrees celsius) so I could cook the non-skin side a bit longer but, as my wife declared, "I have never had skin like that." Innuendoes went through my head but I stayed quiet. Also works for white fleshed fish like snapper and barramundi - just make sure you use that thermometer. Thank you SeriousEats. I follow you for your burger and pizza stuff but I love you for this recipe.
Dan
The salmon steak in that video was red raw
th-cam.com/video/fCCjgsFsrgM/w-d-xo.html
@@williamcharlton6341 It wasnt raw.
@@williamcharlton6341 he cooked it medium rare.
I've never had salmon buckle. For a thick piece, I give it 6 minutes skin-side down and another 3 to 4 minutes on the other side. I then take the pan off the heat, throw a pat of butter in the pan to melt it, and I baste the salmon for another minute with the melted butter before plating. Removing the pan from the heat while basting prevents the butter from burning. The remaining butter in the pan gets drizzled onto the salmon. Also, there's no need to put any oil in the pan if you brush the salmon with oil prior to frying.
trying your method tonight for my family :)
@@BladedArrowTBGamer did it work?
I love throwing in some thyme with that butter as well!
I made almost perfect crispy skinned salmon for the first time in my 31 years!! Eating well tonight. Thank you!
It has been 10 months since you ate that salmon, has it digested yet ?
Thank you Thank you Thank you so much!!! I've been doing it wrong for years. Tonight I bought a nice piece of Salmon and didn't want to mess it up. I followed your instructions verbatim and my salmon skin came out crispy. Nothing stuck to the pan. I flipped it for a few seconds like you mentioned and stopped cooking. Delicious is all I can say. You're so very appreciated for this video. 🙏🏾
Thank you!!!!!! I’ve finally cooked salmon where the skin didn’t stick to the pan!!! And the skin came out crispy too!! 🙌🏻🙌🏻🙌🏻
Tried it just now and boy oh boy it turns out soo good and so beautiful! Considering me dont know how to cook. Thanks!
He said this is for medium-rare. You can adjust the time.
Why would you overcook it?
Just tried this method on some sockeye salmon and it was AMAZING. Thanks Kenji ❤
10/10 Amazing video, love from Saudi Arabia 🇸🇦
I've been researching pan only recipes for hours. This has the best comments and reviews so I'll try it. Though I marinated my fish I'll still pat dry and probably reduce the marinade for a sauce. They also seem to be smaller than the ones in the video so I'll have to keep and eye on them. It's a shame I don't have a instant thermometer anymore. :(
How did it cvm out?
Great video! I hate the super long ones with too much talking. This was short, to the point, and explained why you do what you do.
Thanks, great short vid, literally taught me how to cook salmon fillets 2 minutes before cooking it for the first time.
I crisp the bottom, no flipping it... love it partly raw... i salt the skin first before i braze it in oil
Gordon Ramsey did an interesting vid where he cut slits into the skin of the salmon to prevent the curling up.
Also lets it cook faster
I didn't really like that version. It's like cutting into a steak before cooking.
@@rickydlp not at all☠️☠️😂😂wtf it makes your skin a lot crispier and it helps it from over cooking
And makes it even more crispy
@@fatsixtysix5392 ml
Nice video but I wish you would have cut into the salmon at the end.
Agreed. I think it would reinforce how the finished product should appear on the inside and "feel" while cutting through it. Plus it would satisfy my food lust.
He probably knew it saw totally raw and shud be quite embarrassing showing that mistake to the viewers...
It would still be raw. 15 seconds on the other side won't cook it
@@denboy3394 guess you didn't pay attention to the part where he said cook it about 90% of the way skin side down.
@@dannywhite9026 didn’t he cut into it though? 2:19
Tried it and it worked alot better this time the first piece was perfect the second piece of salmon was still cooked to the pan a little bit but much better than before !
It looked raw in the last shot. At 2:20.
It is supposed to be like that. As it is with tuna steaks as well.
Okey. Learned something new!:)
I wouldn't necessarily equate it with tuna, which you generally want raw throughout with a hard sear on all sides. Salmon is much better rare or medium-rare throughout with only the skin seared hard. (Rare and raw are different things.)
guys an idiot. just score the skin side first so it doesn't buckle in the pan. if you were to try and press down with a god damn spatula like he does in this misleading video, your salmon will start breaking apart in the pan. he also cooked it on medium low (do not recommend that either) make sure the salmon hits the pan on HIGH heat so it immediately crisps the skin. ur welcome.
Georgie M wtf are you doing here if you know it better?
Great short video! Thank you.
Perfect video under 3 minutes!
Nice but am having a hard time getting salmon that is Wild caught instead of farm raised.
You’re in Seattle and can’t find fresh salmon?? Are you shopping at 7-11??
@@crobison He didnt say it wasnt fresh .... just farmed
Amen
Why would a salmon be on a farm it’s in the water
@@crobison Salmon run is once a year. Nobody is eating fresh. All of it is frozen. Fyi
Used this method and it came out perfect
Nice and short and to the point.
THANKS !!!!!!!!!!!!!!!! for an incredible recipe for salmon. Followed your video step by step and turned out perfect.....again thanks ....be safe
What temperature is "medium low"? I tried this on my in-laws new gas range and medium low had no sizzle. I brought it to medium, got a little sizzle, but the skin didn't get crispy and I got lot's of albumen. They only have non-stick skillets so maybe that makes a difference? And some of the salmon pieces weren't as thick
The pan has to be hot before you put it in.
What a great science and cooking class!
Nice cook
Is the other side crispy as well or just the skin?
This is EXACTLY what I was looking for. Thank you!
Just made this using the print recipe last night. It was grrreat !
Hi, we are Korean reality TV program “Europe Outside Your Tent : Norway”. We are now making the episode of Salmon
and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
Thanks for this! Is that a stainless steel pan you're cooking the fish in?
I love fried crispy salmon ...yummy
Made salmon for the first time and used this to guide me, it came out a little undercooked but idk I guess some ppl like it that way. It was still good tho :)
Cook each side for like 30 seconds on each of it sides too
I like my salmon well done too
undercooked is best !
I do everything this video says but I get both - sticky skin as well as albumin oozing out! No idea how I can do this better.
Good Receipie
This is an amazing recipe! We made baked soy salmon with mustard sauce to keep it super healthy. I put up a video on our channel if anyone needs the recipe.
Very good
How about scoring the skin a few times??
Nice video
Just super! Very tasty!
New favorite food channel. What a great show.
0:53 you could just score it at the back so it does not shrink
Delicious
Gordon Ramsay says to score the skin to make the skin crisper and prevent buckling.
Can confirm that works great!
What kind of knife do you use to score? I tired and my knife wouldn't even pierce it so I gave up. Maybe it's just dull.
no further west It's likely dull. Have a look around on Google to find a local knife sharpener. Mine charges $6 per knife, and I can usually stretch a good sharpening to 1.5 to 2 years with honing before each use.
Yep
Gordon Ramsey don't know what I know......
Oh man, what a bunch of LEMMINGS we do have HERE!!!
is that my boy kenji?
Genius info!
This is you... from the future... you have burnt many salmons and still haven't made a single one perfect yet 😒
Lowkey Jane how about now
For some reason the salmon sold in my country is often cut horizontally (?), like steaks (?). How am I suppose to cook those?
Like a steak, on med-med/high, a little more time on the first side than on the second (to make up for initial heat loss), and the length depending on the thickness.
If those steaks are sold fresh, then maybe ask the monger to cut them in a style you prefer?
And if not (frozen), don't forget to let them thaw in the fridge for a few hours! I know this sounds obvious, but then again, different things are obvious to different people.
Only edit o suggest is to wait until Pan is hot before adding oil, you should not add oil to a cold pan
nice video
Calories for this meal?
It's delicious
I tried it but the skin keeps coming off,what am I doing wrong?
That's really helpful thank you soo much
Thank you for this great guide! Makes me less nervous about christmas preparations. I have one question though, is the temparature given in C or F?
Lol if it was 120C the salmon would be charcoal. It’s 120f
where do i even get a thermometer lol :) came from vietnam
tiki.vn/nhiet-ke-dien-tu-da-nang-do-nhiet-do-nuoc-sua-thuc-pham-p44350627.html?spid=49173683&SEA_NBR_GGL_SMA_DTP_ALL_VN_ALL_UNK_UNK_C.ALL_X.10625984610_Y.106657549162_V.49173683_W.c_A.1038948013132_O.UNK
I am going to try never cooked Salmon want to learn how to cook a done Salmon fillet.
Thank you!
Buying a stainless steel pan changed my life.
how so? I've heard they're great but never any specific reasons so ive never got one myself but im very interested
So once the thermometer shows 120 deg F you stop take the fish out of the pan?
Joel Knoll yes
Good
Nice
it works.
I've made this 3 times and for some reason the skin keeps sticking to the pan. I tried drying it very generously with the paper towels but not sure why its still sticking. Any thoughts?
Your pan and oil is not heated high enough. make sure its heated well enough with a high heat, put it skin side on and lower heat down immediately. works everytime
Either heat the oil/pan more or the skin might not be done yet in which case leave it in the pan skin side down for longer before you flip it.
i suggest 2 methods: 1. pour some salt or, 2. put a few thin slices of ginger on the hot oil before you sear the fish.
Flip 15 seconds it's ready?
Good content !!
Isn't it albumin not albumen?
Awesome vid. Subscribed :)
Awesome
Tha k god for this vid. I was gonna use *dirty* paper towels to dry my salmon 😅
🤣🤣🤣🤣🤣🤣🤣
i want it
That shit is hella Raw!!!!!😂😂 this dude trying to get us sick!!
Pro tip, buy an instant read thermometer. Stop guessing about doneness. You can't just follow a time you saw in a recipe because fish and other meat vary in thickness.
Gordon does not allow that
15 seconds... lol for me it's another 5 to 10 mins
doing it wrong then
yup, agreed. undercooked..unless we want sushi?..
@@hiphoprocks0403 how bout you simply follow the directions? The pan should be so hot one drop of oil starts to sizzle. Shortly before it's snoking hot. Don't let the oil smoke it will taste burnt. Then do as it says; add the salmon (NOT ice cold out of the refrigerator, thaw it first) skin side down ald place your hand over the whole outside of the fish to SEAL every part of the skin to tbe pan evenly and do it within one to 3 seconds!!!! I put my hand in a "claw" and use my fingers to press the fish quickly into the pan on the sides only. Make sure the sides are sealed as fast as posible then quickly and firmly but gently press middle.
If You add some garlic it would do wonders 😋😋
I fkin love fried or grilled almon
Shouldn’t the fish be completely cooked through? I see raw in the middle.
so niice
Pan frying Salmon now.
Great
Salmon is raw in the middle??
Pro tip to avoid shrinking
Score the salmon skin in half in slices and it will help
Getting Salmon from Alaska frozen is best. It has Omega-3 & 6. 3 is good, 6 not so much. Getting Farm Salmon has only 6.
👍👍👍
Make 3 more of those 😆
Not 15 sec..another 6 min for me on second side..likely depends on thickness
I am ready for Gordon
Preheat on super-high, press fish into pan, then lower temp to medium-high.
Cook 90% on skin side - about 6 minutes, then about 15 sec on flip-side?
120 degrees.. what units? Fantasy or Celcius?
Cant you get parasites if it aint fully cooked..
2:18 - Yo that's raw
Salmon can be eaten raw
This guy can’t cook for anything 😂
2:18 that does not look ready
Is there a culinary reason to serve it skin-side up?
Maybe Dave so that the skin doesn't get soggy
so simple, so obvious, and in all my years so oblivious to it
Everybody who’s complaining about raw salmon clearly don’t eat sushi/sashimi.
sushi and sashimi use sushi grade meat, that's not what you get in markets (just saying).
Andrew Williams most chefs these days suggest buying fish from good quality fish mongers that are practically the same as sushi grade fish. I’ve seen more than one video of chefs cooking salmon the same way Kenji does in this video. Or not even cooking them at all like doing a 30 minute salt cure.
I eat sushi/ sashimi but that doesn’t mean I will always eat my salmon raw
@@rose-of-theoasis but would you complain that salmon cooked rare is raw and refuse to it it?
@@l4d2_ellis20 I honestly could object if it is home made salmon, because it is usualky a different grade than restaurants & I wouldn’t be sure about the rare/ raw taste
And remember don’t eat farm raised salmon. It’s toxic stuff and hurts your American fishermen. Always wild. Best stuff on earth.
👍