Pan-Seared Salmon 101 with Chef Frank Proto

Introduction

• Presenter: Frank Proto, professional chef and culinary instructor.
• Focus: Techniques for pan-searing salmon to achieve crispy skin and a juicy interior.

Selecting the Salmon

• Preference: Farm-raised salmon over wild-caught due to higher fat content, making it more forgiving if slightly overcooked.
• Visual Inspection:
  • Look for appealing pink, rosy color.
  • Avoid salmon that looks gray.
• Smell Test:
  • Should smell like a light ocean breeze, not fishy.
• Touch Test:
  • Should feel smooth, not sticky or slimy, indicating freshness.

Cooking the Salmon

Preparing the Pan

• Heat: Medium-high heat.
• Oil: Coat the bottom of the pan with oil, ensuring even browning and cooking. Avoid deep-frying.

Seasoning the Salmon

• Ingredients: Black pepper and salt.
• Drying: Dab the salmon with a paper towel to ensure dryness, especially after seasoning. This prevents sticking and promotes crispiness.

Cooking Process

• Tools:
  • Tongs: For gentle turning without tearing.
  • Fish Spatula: Wide openings, thin and bendy blade, but can tear skin if not cautious.
• Placing the Salmon:
  • Presentation side (skin side) goes into the pan first.
  • Release the salmon in the pan away from you to prevent oil splashes.
• Cooking Technique:
  • Let the salmon cook mostly on the skin side without fussing.
  • Allow the skin to brown and crisp up; the salmon will indicate when it’s ready to turn.

Finishing the Cooking

• Turning the Salmon:
  • Once freed, turn over to achieve crispy skin.
• Cooking on Flesh Side:
  • Lower heat, cook until rosy pink and juicy.
  • Do not overcook to avoid drying out.

Resting the Salmon

• Resting Technique:
  • Place skin side up on a rack to prevent sogginess.
  • Let it rest to allow the temperature to equalize.

Plating the Salmon

• Presentation:
  • Place on a salad dressed with lemon juice and olive oil.
  • Add a lemon wedge for additional flavor.

Final Result

• Outcome:
  • Crispy skin, juicy and moist interior.
  • Salmon should flake when cut, indicating it’s cooked properly.
• Taste Test:
  • Moist, seasoned well, and flavorful.

Conclusion

• Key to Success:
  • Proper selection, cooking technique, and resting ensure perfect pan-seared salmon every time.