We are huge fans of salmon and consider ourselves to be salmon aficionados. We find it hard to understand how anyone can dislike seafood, but we do understand that some people may have allergies or preferences. Even if you are not a big fan of seafood, there are still plenty of options available to you. While salmon is technically considered seafood, it doesn't have a strong "seafood" flavor. It is, however, a delicious and buttery fish that can be prepared in a variety of ways, including with crispy skin. So, while it may not taste like chicken, it is certainly a flavorful option for any meal. We enjoy pan-seared salmon for its crispy skin and easy preparation.
We LOVE Salmon!!!!!
As I mentioned, We LOVE salmon! During the summer, we don't like to heat up the kitchen. The dogs all act like it's 100 degrees in the house, and we would rather avoid THAT "dog" drama. Also, it's so much fun cooking outside when the weather gets nice! When you get the grill out, you have to try a plank-grilled salmon! It's way easier than it seems, AND the smokey flavor from the plank goes GREAT with fish...and scotch!
Crispy Skin - Pan-Seared Salmon
Fish skin is not something I EVER thought about eating. I always thought the skin was chewy and fishy. I used to give the skin to the dogs as it was supposed to be good for their fur. Many recipes want you to score the skin lightly and call for, basically, frying your fish in butter and oi. As we always do, we cut back on the oil by using only 2 tablespoons of olive oil.
To achieve crispy skin, preheat the oven to 375 degrees and heat up an oven-safe frying pan with 2 tablespoons of olive oil until the oil is glistening. Be careful not to let it smoke, as it can cause oil splatters and result in burns.
Add the Flavor
When preparing fish fillets, it's important to season them with your favorite spices. Our personal favorite is a spicy seasoning, which we sprinkle on the top and sides of the salmon fillets before cooking. Garlic powder, salt, and pepper are also great options. We also use lemon pepper or adobo. If you experiment with different seasonings, please let us know what works best for you—the salmon pairs really well with Habanero Pineapple Salsa.
When preparing pan-seared salmon, seasoning is the first step. Then, get your pan and oven ready for the cooking process.
To start cooking, heat up some olive oil in the pan and place the salmon in it, skin side down. Let it sizzle without touching it to create a crispy skin. Cook it on this side until it's about ¼ of the way done. You will know when it's ready when the sides of the fillet start to turn a lighter color than the raw portion, and if you gently lift one corner with a spatula, the skin is crispy.
Once the skin is crispy, flip the fillet to the other side (now it should be skin-side up). Place the whole pan in the oven and bake for about 10 minutes or until the desired level of doneness and internal temperature is reached.
Let us know if you try this and what seasoning you use. We love salmon with spicy seasoning, but we're always open to trying new things, especially spicy ones! Please let us know if you try this pan-seared salmon technique.
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- Air Fryer Orange and Ginger Salmon - A sweet orange glaze coats and caramelizes this Air Fryer Orange and Ginger Glazed Salmon. This is an easy way to cook salmon perfectly.
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- Stuffed Pork Chop - Easy Cheesy Stuffed Pork Chop is a one-pan dinner. Creamy cheese, ham, and herbs fill a perfectly seared pork chop.
Please let us know what you think