BEST Pan Seared Salmon Recipe - With a Lemon White Wine Sauce (2024)

FAQs

Is it better to pan sear or bake salmon? ›

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

A dish that will make a great tandem with Pinot Noir is Claire Robinson's easy-to-make herb crusted salmon recipe from the food network. Other red wine options for a blackened, smoked, or pan-seared salmon recipes include Zinfandel and Grenache that have the smoky and spicy notes you need to perfect this pairing.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

Coat salmon on both sides with cooking oil. Add enough cooking oil to coat the bottom of the pan and heat over medium-high heat. Place salmon, skin-side up, into pan and cook until browned, about 4 minutes. Carefully flip salmon and cook for another 3 minutes or until done.

Add the avocado oil to a saute pan over medium high heat. When the oil begins to shimmer, place the salmon, flesh side down and cook until golden brown, about 2 minutes. Using a pair of tongs, carefully flip salmon over and continue to cook skin side down for another minute or so.

If your burners run hot, go with a heat level that's closer to medium. For salmon that's the same doneness all the way through, remove the pan from the heat after searing and cover. The residual heat from the pan will continue cooking the fillets without overcooking them.

Always Start with the Fillets Skin-Side Down

While the salmon will cook on both sides, the process should always start by adding the fish to the pan skin-side down. The skin is tough and durable, and can withstand more time on the hot surface of the pan without overcooking the salmon.

Now let's do this! To start, get your fish to room temperature. This ensures a more even doneness throughout the entire fillet. Heat a skillet until very hot before adding some vegetable oil and salt.

White wine and salmon is a classic combination. While flaky fish, such as plaice or cod, works well with a light white wine, salmon's thicker texture calls for a bolder approach. Salmon is a rich, fatty fish that pairs well with a more robust white wine that can hold its own and bring a fresh edge to your meal.

Pairing white wine with salmon is an excellent choice when it comes to creating a memorable, flavorful meal. White wines are known for their light and refreshing aromas and flavors, which makes them perfect for accompanying the delicate flavor of salmon.

What is a good white wine to cook with salmon? ›

Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labeled "brut" are especially good choices. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't provide as much punch as the crisper wines.

You rinse the salmon.

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”

Ensure your pan is very hot (this will ensure a crispy crust) and add oil. Place the fillets skin-side down and sear for about 6-8 minutes, depending on how thick the piece of fish is. Flip once you see that the flesh has lightened about 3/4 of the way up the fish. Sear for another 1-2 minutes.