Pan-Seared Salmon

From Seafood Supper

Why This Recipe Works

Our pan-seared salmon is first brined to season it and to keep it moist as it cooks. It is then placed in a cold, dry nonstick skillet skin side down over medium-high heat. The skin protects the fish from drying out while cooking and is eas...

Why This Recipe Works

Our pan-seared salmon is first brined to season it and to keep it moist as it cooks. It is then placed in a cold, dry nonstick skillet skin side down over medium-high heat. The skin protects the fish from drying out while cooking and is easily peeled off and discarded once the fish is cooked. The skin also releases fat into the pan, which is then used to sear the second side until it is golden brown and crisp.

Pan-Seared Salmon