Are you thinking of making some pan seared salmon? If you are, you’re probably asking the question: how long does it take to pan sear salmon? I used to be like this too. I wanted to know how long to cook salmon without needing to dig into multiple recipes for times and best temperatures. So, I’ve decided to do the research and share the knowledge with you here.
Pan searing is a cooking technique in which high temperatures are used to add texture to the outside of fish, meat or vegetables.
In the case of pan searing salmon, this cooking technique helps you to get perfectly crispy salmon skin and flaky buttery meat on the inside.
Pan searing salmon usually take 15 minutes for the whole preparation process, from start to finish. But, how long does it actually take for salmon to be pan seared? Well, all the answers are listed below!
How Long To Pan Sear Salmon?
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6 minutes on medium heat for medium rare
Pan sear an average size salmon fillet with skin for 5 minutes skin side down on and 1 minute skin side up on medium heat (350°F on stovetop) for medium rare.
Pan searing skin side down for 5 minutes ensures that you get a crispy skin. When cooked, the internal temperature should be between 120°F (49°C) and 125ºC (52ºC), the edges should be opaque and the center should be slightly translucent.
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7 minutes on medium heat for medium
Pan fry an average size salmon fillet with skin for 5 minutes skin side down on and 2 minutes skin side up on medium heat (350°F on stovetop) for medium. When cooked, the internal temperature should be between 130°F (54°C).
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9 minutes on medium heat for well done
Pan sear an average size salmon fillet with skin for 5 minutes skin side down on and 4 minutes skin side up on medium heat (350°F on stovetop) for well done. When cooked, the internal temperature should be 145°F (62°C)
When pan searing salmon, the salmon should easily be released from the pan when it is ready to be flipped. If it does not release easily, do not try to force it as it is not yet ready. Instead, let it sear for another 30 seconds, then gently try to flip it again until you are successful.
Other things to consider when pan searing salmon
When pan searing salmon, these are some important considerations
Salmon fillet size
The size of the fillet can have an effect on how long it takes to cook. Therefore, when buying salmon, grab pieces that are ideally about 1 inch thick and try to make sure that all your fillets are around about the same size. That way if you’re cooking multiple pieces at once, they will all cook evenly.
Frozen salmon?
In order to make perfectly pan seared salmon, ensure that your salmon is completely defrosted before you start cooking. Also make sure that the salmon is completely dry so that the fish is able to properly crisp up. Use paper towels to pat the salmon fillets dry. If the salmon fillets are wet, they will stick to the pan and make the cooking process more difficult.
Skinless salmon or skin on?
When pan searing, I personally enjoy salmon with the skin on. This is so because I find the crispy skin to be really delicious. It is more convenient as the skin helps to protect the salmon flesh from being overcooked. Nonetheless if you don’t like the skin, you can totally remove them and follow the same cooking times listed above for skinless salmon.
Is your pan seared salmon cooked?
Generally, you know when salmon is done cooking when the salmon meat goes from being translucent and red, to being pink with meat that begins to flake.
It is easy to tell if salmon is flaking by pressing a fork gently into the salmon. If the meat separates easily along the white lines that run across the salmon fillet, then you know the meat is flaking.
Note: Doneness for a fish like salmon is best assessed with a food thermometer as this will help you get the best results. Use a food thermometer to check your fish every 30 seconds to a minute for doneness.
