Restaurant-Style Pan-Seared Salmon

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Restaurant-Style Pan-Seared Salmon

Have you tried making restaurant-style pan-seared salmon at home and wondered why it never quite tastes like the salmon at your favorite restaurant? The fix is this 45-minute salt and sugar dry brine. The result is a beautiful sear on the outside and juicier, fully seasoned fish on the inside.

Prep Time5

Cook Time8

Dry Brine Time45

Total Time58

Course: Main Course

Cuisine: American

Keyword: fish, pan-seared, salmon, under 60 minutes

Servings: people

Calories: 276kcal

Author: Ali Mairet

Equipment

12-inch skillet
spatula or tongs
instant-read meat thermometer

Ingredients

4 salmon fillets 7-8 ounces each, 1-inch thick. skinless or skin-on
2 teaspoons Diamond Crystal kosher salt use half if Mortons brand
1 teaspoon granulated sugar
1 tablespoon cooking oil olive, canola, grapeseed, or vegetable
freshly ground black pepper optional

Instructions

Combine the kosher salt and sugar in a small bowl. Sprinkle it over the salmon, including the sides and skin side. Place on a plate or tray and refrigerate, covered, for 45 minutes.
Preheat the skillet over medium-high heat. Remove the salmon from the refrigerator, rinse with cold water, and pat dry. Season with black pepper, if using.
Confirm the skillet is hot by sprinkling a couple of drops of water on it. It should quickly evaporate. If not, wait 2 more minutes to recheck. When hot, add the oil and swirl it around the skillet.
Place the salmon fillets into the skillet skin side up. If you like crispy skin, start with the skin side down. Leave it alone while it sears for 4 minutes.
Flip the fillets using tongs or a spatula. Sear for 4-5 minutes longer without moving them. Cook to an internal temperature of 125℉ in the thickest part. Transfer the fillets to a plate and serve immediately.

Notes

*Sodium is estimated based on an approximate 70% remaining after rinsing the brine off.

Make Ahead Instructions

Don't cook the salmon ahead of time. Fish needs to go straight from the skillet to the table, however, you can dry-brine earlier.

Dry brine anytime the day of serving, such as in the morning.
Rinse it off, pat dry, and store covered in the refrigerator until you are ready to cook.
Double-check that the fillets are dry before searing.

Storage & Reheating

To Store: Salmon is best eaten right away. If you have leftovers, store cooled fillets in a covered container in the refrigerator for up to 2 days.

To Reheat: Reheat gently in a 275°F oven for about 10 minutes, just until warmed through. Microwave in 20-second increments on medium power. The fish stays edible and doesn't dry out if you're careful not to overheat it.

Freezing is not recommended for cooked salmon.

Nutrition