How to Perfectly Cook Pan-Seared Salmon with Crispy Skin

🔥Farm-raised salmon tends to be more forgiving when it comes to overcooking, thanks to its higher fat content.

👃When selecting salmon, visually inspect the color, smell it for a light ocean breeze, and touch it for smoothness and lack of slime.

🍽️To ensure crispy skin, dry the salmon skin before cooking and leave it alone while cooking to let it brown.

🔪Use tongs instead of a fish spatula to gently turn the salmon without tearing the skin.

🍽️Let the salmon rest on a rack or plate, skin side up, to keep the skin crispy.

Why should I choose farm-raised salmon over wild-caught salmon?

—Farm-raised salmon tends to have more fat, making it more forgiving when it comes to overcooking and preventing it from drying out.

How can I tell if the salmon is fresh at the store?

—Visually inspect the salmon for a nice pink rosy color. Smell it for a light ocean breeze. Touch it to ensure it is smooth and not slimy.

Can I cook the salmon with the skin on?

—Yes, cooking salmon with the skin on helps achieve crispy skin. Just make sure to dry the skin before cooking and leave it alone while cooking to let it brown.

Can I use a fish spatula instead of tongs?

—While a fish spatula has its benefits, it's easier to gently turn the salmon without tearing the skin using tongs.

How can I keep the skin crispy after cooking?

—After cooking, let the salmon rest on a rack or plate, skin side up. This will help maintain the crispy texture of the skin.

00:00In this video, Frank Proto, a professional chef and culinary instructor, demonstrates how to make the best pan-seared salmon.

01:23Before cooking the salmon, Frank explains how to select the best salmon at the store based on color, smell, and touch.

01:39Frank seasons the salmon and emphasizes the importance of drying the skin to achieve crispy results.

04:07Using tongs, Frank turns the salmon to prevent tearing the skin and ensures it cooks evenly on both sides.

05:38After cooking, Frank lets the salmon rest on a rack, preserving the crispy skin and allowing the temperature to equalize.