Learning how to cook salmon is a game-changer. It’s also — contrary to popular belief — literally easier than frying up an egg.
For some reason, there’s something about cooking fish that can be intimidating enough to have home cooks second-guessing their skill level and defaulting to proteins that they’re more comfortable with. Coming home from the fishmonger with a whole fish can trigger an existential crisis in some consumers, while fillets of certain types of fish can be unforgiving to inexperienced cooks. The good news is that you won’t have to worry about any of this when cooking salmon.
Start with room-temperature fillets: this helps fish to cook more evenly.
Dry fillets well: Before cooking, use a paper towel or a clean dish towel to pat each one dry. Any excess moisture will cause fillets to stick and won’t give you that crispy skin effect.
Make sure your pan is really hot: Keep the flame around medium to medium-high, but before anything touches the pan, let it get really hot. After, pour in a thin layer of oil and heat until it shimmers. Then add the fish.
Err on the side of underdone: Keep in mind that salmon, like other proteins, will continue to cook after taking it off the heat, so don’t worry if it looks a little underdone at first; it’ll likely be perfect by the time you’re ready to feast.