Crispy pan-seared salmon fillet

Adapted from Food Network and Serious Eats and Damn Delicious


  • cornstarch
  • soy sauce
  • a pinch of raw sugar, if you have it
  • minced ginger
  • minced garlic
  • honey
  • .785 lbs (350 g) salmon fillet
  • sriracha sauce


  1. Mix the marinade, and marinate salmon for 30 minutes or more in a glass bowl.
  2. Bring the salmon to room temperature 10 minutes before cooking.
  3. Warm a large nonstick skillet with olive oil/butter over medium-low heat. Season the fish with salt and pepper.
  4. Raise the heat to medium-high until oil is shimmering. Place the salmon, skin-side up in the pan. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Cook until golden brown on 1 side, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
  5. The skin can be served or removed easily with a knife or spoon.
  6. Transfer to a plate and serve as desired.

We served it with rice and spinach, but I would have really liked it with some broccoli and roasted potatoes. Also we removed the skin, but it browned beautifully.


One comment on “Crispy pan-seared salmon fillet

  1. […] in my Google News feed, on Salon. Took way more than five minutes to prep though. Served atop of my crispy pan-seared salmon on vegetable […]


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