Pan-Seared Salmon

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Appears 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.

SERVES4

TIME40 minutes

has video

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...

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