Salmon
Pan sear skin-down med-high 4 min, flip 2-3 min.
Crispy skin is salmon’s best feature — only direct pan contact can achieve it. Maillard reaction creates golden, crunchy skin.
Step-by-Step
1. Pat fillet completely dry (paper towels, press firmly on skin).
2. Season flesh side. Light salt on skin.
3. Heat pan over med-high + high-smoke-point oil.
4. Place SKIN-DOWN. Press gently with spatula for 10 sec (prevents curling).
5. Cook 4 min without moving — skin should be getting crispy.
6. Flip carefully. Cook 2-3 min more.
7. Pull at 125-135°F (center should still be slightly translucent).
8. Serve skin-side up to keep it crispy.
Size & Portion Guide
Thin tail piece (1/2 inch): 2-3 min skin-down, no flip needed.
Standard fillet (1 inch): 4 min skin-down + 2-3 min flesh-down.
Thick center-cut (1.5 inch): 5 min skin-down + 3-4 min flesh-down, or finish in 400°F oven 3-4 min.
Small portions (4 oz): same technique, shorter time.
Whole side of salmon: oven at 375°F, 15-20 min.
Bake 375°F, 10-12 min/inch. Or slow-roast 275°F for 20-25 min (silky texture).
Don't Have Cast Iron?
Nonstick is actually GREAT for salmon — skin releases easily and still gets crispy. Carbon steel works if well-seasoned. Stainless steel requires well-heated pan + enough oil or the skin WILL stick. Start with nonstick if you're new to pan-searing fish.
Pro Tip
Slow-roast at 275°F is a superb oven alternative for custard-like texture.