Pan-searing salmon is the quickest way to prepare salmon – short of microwaving it. Cooking salmon on the stove in a frying pan is one of the easiest ways to prepare a quick, healthy, delicious meal.
Image by tvol via Flickr - Creative Commons
Ingredients for Cooking Salmon in a Pan
Large salmon fillets
How to Cook Salmon in a Frying Pan
Before you start, pre-heat a frying pan on your stove at medium-high heat. Once heated, coat with a thin layer of olive oil. (If you prefer you can use a cooking spray.)
Coat your salmon with a very thin layer of corn starch. The corn starch serves as a buffer to help seal moisture into your salmon while allowing for a slightly crispy layer on the outside.
Place it on the pan, skin side down. Add a sprinkle of black pepper and cajun seasoning.
Before flipping, brush the top of your salmon fillets with a thin layer of olive oil, and sprinkle on some more black pepper and cajun seasoning. Flip it over once it has cooked about one third of the way through. Watch the thick end of the fillet to judge.
When they have cooked to about one third of the way through on the other side, you can remove it from the pan.
Don’t be afraid if there’s still some pink in the middle of the fillet when you remove it from the pan. The fish will continue cooking through with residual heat for a few moments after being removed from heat. Just give it a few moments before serving.
Tips for Cooking Salmon
When cooking salmon it is always a good idea to start out by rinsing it and patting it dry.
Feel free to experiment with spices. Cajun seasoning and black pepper is very basic for salmon, but always safe.
“Fettucini alfredo is macaroni and cheese for adults.” – Mitch Hedberg Macaroni and cheese for adults is still just macaroni and cheese. It’s not orange powder in a box of 69 cent noodles – it’s a proper macaroni and cheese.