How to Pan Sear Salmon

so now the time is to finally cook that beautiful piece of salmon we've been waiting for first thing I like to do is take the salmon and kind of match up the identical sizes obviously we know that we cut this from a long piece and what's going to happen is it's the tail gets smaller obviously the piece gets smaller so I think we're going to cook these two beautiful pieces that were towards probably the midsection of the fish I like to dry it to make sure the fish is completely dry before i season it so we rest it on paper towels make sure all sides are dry then we'll season it I like to use kosher salt you can really feel the kosher salt in your hands so it's very easy to work with you can also see it as it hits the product we're going to season all the way around the fish top bottom and the sides the meantime we're gonna get our pan hot so we're going to turn that on to medium to high heat so now that our pan is really hot you can see it's starting to almost smoke we're going to add a couple tablespoons of grapeseed oil or canola oil or something like that then we're going to add the salmon this side was the skin we're going to go with the bone side actually down when we place these into the pan we want to place them away from us because what happens if this happened to slip out of your hand we'd actually want it to the oil to splash away from you as opposed to splashing towards that would drop so what we're looking for is you can see opaque color coming up the sides we're going to wait until that's about halfway up the side of the pan we're going to get a nice golden brown crossing the flesh before we flip that so we don't really want to move the fish rule and touch it let's just look at it beautiful thing a lot of young cooks will get anxious and start to move the fish around and and play with it but then you really don't develop that nice crust that we're trying to obtain it's okay to adjust the heat from high to low and kind of find that medium nuts that's happy for this fish to sit here and cook you don't want to cook it too fast certainly want to cook it too slow so now you can see the opaque has come halfway up the fish and we got a really nice golden brown color on the edges all the way around that's a great sign to know when we're able to flip that fish and again when we flipped it we're going to flip it in the same style that we put the fish in we're going to flip it away from ourselves that is a beautiful cook same with the second piece really nice gorgeous brown we obtain that from not moving not touching the fish we just let it caramelize in the pan certainly as a younger cook you're always touching and feeling and moving the fish which is a great thing it really is because you get to know how it feels and how the proteins change throughout the cooking process it's going to be a lot firmer as the fish becomes fully cooked so it's a great way to tell I encourage that but if you're not sure a great way to know what a fish is done is to take an internal temperature for salmon we're looking for about 140 degrees Fahrenheit so when we have a sense of the fish being completely cooked we'll remove it and we'll insert a thermometer and we'll want to insert that in the thickest part of the fish somewhat of an angle and see where our temperature is on the fish so we've taken these and standing them up on on in because we have a really thick side you can see how the finish kind of tapers down we certainly don't want this piece down here to overcook while this thicker piece still needs time so we'll take these two pieces of fish out I like to let them rest on some paper towels and kind of absorb some of that excess fat in the meantime let's take the internal temperature of this again we go in from the thickest part of the fish which is dead center let's get that reading so now you can see it's right at 140 maybe just a touch above which is okay

Channel: Escoffier Home Gourmet

Views: 1,606,635

Rating: 4.7123141 out of 5

Keywords: fish, cook, pan, sear, grill, online cooking, culinary, escoffier How-to (cook salmon), Searing, Salmon (Ingredient), how to pan sear salmon, pan searing salmon, searing salmon, For Grace, Curtis Duffy, grace restaurant, pan seared salmon

Id: MwZ1vMztwFo

Length: 5min 5sec (305 seconds)

Published: Wed Jun 06 2012