How to pan fry salmon without skin
Crispy Pan-Fried Skinless Salmon Fillets
Typically when we talk about crispy pan-fried salmon, we are talking about fillets with the skin on. Because most of the fat in salmon is in the skin, it can be cooked up super crispy and delicious. You can, however, cook skinless salmon fillets in a pan and get a nice crust to them as well, with a few key steps.
The short description on how to make crispy salmon fillets, allow your salmon fillets to come up to room temperature. Heat a good amount of oil in a pan on the stove over medium to medium-high heat. While the oil is heating up, season both sides of your salmon. Place your salmon into the pan, setting it down away from you. Cook until you can see the ‘done’ line is nearing the center, then gently turn over and cook to finish.
One key element when pan-frying salmon is to not move it until it is time to flip it over. If you do, you will interfere in the formation of that nice crust that you are trying to achieve.
One thing to consider it the pan you are using to cook your salmon fillets. My preference is to not use a non-stick pan for high heat applications. If you want to know more, check out the post we did on pans for cooking salmon.
To Baste or Not To Baste Your Salmon
One thing can do is to baste your salmon as it is cooking. This will help speed cooking and infuse additional flavor into your fish. An easy an common option is to toss some garlic in your pan halfway through cooking and use that oil to baste your salmon fillets.
