Pan-Seared Salmon
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By Andrew JanjigianAppears in Cook's Illustrated May/June 2016, America's Test Kitchen TV
For a crisp crust and a juicy interior, the secret is starting your salmon in a cold skillet.
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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...
