- Brine the salmon to season it and keep it moist as it cooks. Dissolve ½ cup salt in 2 quarts water. Submerge the salmon for 15 minutes. Remove and pat dry with paper towels.
- Place in a cold, dry non-stick skillet, skin side down over a medium heat. Salt and pepper tops of fillets. Cook fillets without moving until skin browns and bottom ¼ inch of fillet turns opaque (6 – 8 mins)
- The skin protects the fish from drying out when cooking. Peel off and discard once cooked.
- Use tongs to carefully flip the fillets and continue to cook (don’t move) until centres still translucent (6 – 8 minutes)
- Let rest (5 minutes) before serving with lemon wedges.
Adapted from Cooks Illustrated.
By leaving the skin on and starting in a cold pan, you can achieve crispy, pan seared salmon without oil.
- Buy uniform fillets: centre cut salmon fillets and cut equally. Make sure it's brought to room temp before frying (take out of fridge 15-20 minutes before).
- Serve with rice or boiled potatoes and salad or steamed vegetables.
- You can use this method for other types of fatty fish including trout or mackerel.
- Be mindful when cooking oily fish to not unwittingly oxidise those beneficial omega 3 oils.