It's salmon season and I'm in the Pacific Northwest, so when I saw Coho salmon on sale for under $6/pound, I pretty much had to buy it. I didn't have time to heat up the grill for dinner tonight, so I went with the next best method: pan fried. Some people shy away from cooking salmon on the stovetop, because either the skin doesn't get crispy enough or the salmon gets overcooked. The secret: get the pan and oil extremely hot before you put the salmon in, then turn the heat down as soon as you put the salmon in the pan. The skin gets nice and crispy (and for those who don't like eating the skin, it peels off easily) and the salmon cooks at the lower heat to get evenly cooked throughout without overcooking.
- 1 salmon fillet
- 2 Tablespoons vegetable oil
- Seasoning to taste (I used salt and Rogan Josh)
- Pat the salmon dry, then sprinkle seasoning on top.
- Pour the oil in a pan and heat over medium-high heat until the oil just starts to smoke.
- Add salmon, skin down, and reduce heat to medium-low.
- Cook, without turning, until the top of the salmon starts to change from raw to slightly cooked.
- Flip over and cook an additional 2-3 minutes.
- Remove from pan, serve and enjoy!
You can use just about any seasoning you'd like. The classic lemon/dill/salt is always a crowd pleaser.