Crispy Pan-Seared Salmon

Name: The Chef’s Knife
Brand: Artisan Revere
SKU: Chef-Blu-Mahog-86
Price: 445.0 USD
Availability: OutOfStock

3 MINUTE TL;DR READ | 10 MINUTE FULL READ

BY: DAVID OLKOVETSKY

Prep time: 10 mins | Cook time: 15 mins | Servings: 4 servings

Delicious & Crispy Salmon Is Actually Pretty Easy!

We promise, amazing salmon is possible! If you're like me, you probably grew up thinking salmon was awful because it was rubbery and filled with bones. I used to really dislike it for two reasons. 1. My mom always overcooked it, and 2. To she always bought salmon steaks to make a dollar go a bit further. And yes, they were less expensive, but little kids really aren't equipped with enough patience to handle bones. I was frequently pricked by them, and I still remember them getting stuck in my throat. No more! Nowadays, quality supermarkets carry a variety of fish, and they’ve really stepped up their salmon game. To make incredible salmon that your family is going to fight over, all you really need is: quality fish, salt, pepper, some olive oil, a sharp knife, and a good skillet. And if you need a carb to pair with, try our Ultra Crispy & Flaky Potato recipe. So, let’s get through the basics of making delicious & crispy salmon.

Cut fish to size. 2-3 inch thick pieces work nicely.
Dry your fish between two paper towels. Remember not to squeeze the fish. Instead, pat dry.
Season well with salt and pepper.
If you have time to let the salmon sit, put it on a rack in the refrigerator for 1-2 hours or longer. This keeps it juicy.
Pre-heat your stainless steel or cast iron skillet on medium-high heat until hot.
Once hot, drizzle oil into the pan.

Science Tip: turn down the heat to medium-low. Lower heat keeps albumen to a minimum.
With a piece of salmon in hand, gently place the fish into the skillet, skin side down.
Press down with a fish spatula for 5-15 seconds so the skin is flush to the pan.
Repeat by adding additional pieces of fish and pressing each down with the spatula.
Cook for 4-6 minutes on medium-low.
Check the fish’s temperature with a thermometer. It should be about 120 F.
Flip the fish onto the flesh side for about 30 seconds.

Note 1: The skin should lift off the pan easily if it is sufficiently cooked and if you pressed it down well at the start of the cooking process.

Note 2: The easiest way to get under the skin is to slide your spatula under the corners.
Remove the fish and place it on a paper towel. Congratulations! You now have some delicious and crispy fish.

Salmon in paper towel to show how to dry it

Pressing down salmon into skillet with fish spatula

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Detailed Salmon Preparation Process

Detailed Directions:

Let's get a bit deeper into the crispy salmon cooking process, with these more detailed instructions.

1. Start with good fish

Buy the best fish you can. Wild salmon is usually about $1-3 more per pound than farm-raised. It’s better for you than farm-raised, so, if you can afford it, go for the wild.

Health Tip: Wild vs. Farmed. Wild salmon has about 1/2 the saturated fat, dramatically lower levels of pollutants, and no antibiotics.

If you’re at a store that has a fishmonger, ask them for the freshest fish possible. If you’re like me, and you shop at Trader Joe’s to save money, you can look at the packed-on date. I usually find the newest fish is further back on the rack.

I also try to get fish that is thicker, i.e. no tails.

Cutting salmon on a cutting board with Artisan Revere small petty knife

Image of salmon in paper towel to show how to dry properly

2. Dry the fish

This is one of the most important steps — don’t skip it! If your fish isn’t dry, two bad things happen. 1. The moisture from the outside of the flesh will immediately cool the pan leading to a longer cook time and that means the fish will have to spend more time on the pan, with the inside heating up more than you’d like. 2. The surface moisture will need to be boiled off, resulting in a skin that isn’t crispy, and flesh that is soggy.

Drying your fish is simple. Take two paper towels. Stack them on top of each other. Place the fish on them and gently but firmly press the paper to all sides of the salmon. Your last presses with the paper towel should be lifting almost no moisture from the fish.

3. Season well

Next, season generously with salt and pepper. If you have a bit of extra time, it’s worth popping the seasoned salmon back into the refrigerator for a few hours so it can cure. This is the same principle as dry-aging your steak.

Salmon that's been cut and season on a rack

4. Pre-heat the skillet

Starting with a hot skillet is important. A great cast iron, like the ones from Field Co. are superb. Also, a stainless pan works very well here. Heat the pan over medium-high heat for about 2-3 minutes. For cast iron, add an extra minute. Dropping a few drops of water on the pan should result in the water beading. That’s the temperature you want and it’s how you know your pan is ready. Lower the heat to medium-low. Remember, the pan should already be hot to prevent the skin from sticking, making it impossible to flip. You also won’t wind up with crispy skin.

5. Preheat the oil

Next, drizzle some light olive oil, avocado oil, or canola oil onto the pan. Give it about 30-45 seconds to heat up. Remember, you’re now at medium-low heat. This will help reduce the likelihood of the dreaded white albumen leaking out of the fish.

6. Press the fish down firmly on the skin side

Now that the pan and oil are nice and hot, add your salmon. You’ll want to carefully place the salmon into the pan to avoid splashing the oil, and potentially burning yourself. Add one piece of salmon at a time. Press down on it with a flexible spatula for about 5-10 seconds, to make sure the skin is flush with the surface.

Continue to add additional pieces one at a time. Don’t crowd the pan. As you place a new piece of fish into the pan, press down on it individually. This way, each piece of fish will cook evenly and the entire skin will get crispy.

Pressing down on salmon in skillet with fish spatula

7. Flip and finish on the flesh side

Once your salmon has been over heat for about 4-6 minutes, pop an instant-read thermometer into the thickest part of the fish. It may need another minute or two. You’re shooting for 120-125 F for medium rare. With your flexible spatula or fish turner and fork or tongs in your support hand, gently flip your fish. It’s best to begin your flip at a corner to ensure that the skin is crispy and will come off the pan easily. Cook for a further 15-30 seconds on the flesh side.

8. Dry the fish

Remove the fish from the pan with your spatula. Place it onto a paper towel, skin side down for the fish to rest. Serve warm.

There you have it. All you need to for a healthy, crispy, and delicious meal with salmon as your primary ingredient. If you have questions, please don't hesitate to reach out to us.

Customer Reviews

Favorite chef's knife

Being somewhat of a knife geek, I have a multitude of knives, including ten chef's knives and Santukos of German, Japanese, and American steels in both German and Japanese knives. I researched this and other premium American made blades before purchasing this knife, mainly based on steel technology, but also its light weight. I also appreciated a 1:1 conversation with David to discuss the technology and craftsmanship before I ordered. After using this knife for six months, it is now my favorite knife for most all tasks that don't involve cutting foods that are prone to sticking to the blade, e.g., potatoes, (Glestain specialty Santuko for that unique task), or butternut squash, bones, etc. (Henckles and a rubber mallet for that).
It excels at precision cuts, like brunoise cut veggies, and prepping meat and fish. It is as light as the best custom Japanese knives I have, but sharper and better balanced. It is very well made. It maintains an edge significantly better than any other knife I own. In fact, I haven't sharpened it once in six months and it's still a razor. Its blade and handle geometry is superb. It fits my hand perfectly.
My guests may be impressed by some of the beautiful Japanese knives I have displayed in the block, but this is the one I use all the time and appreciate the most. I keep it in its handsome sheath in my drawer away from curious guests who might otherwise cut themselves, or god forbid, drop it. Well worth the money!

The Ultimate Knife

This is the ultimate knife. You will never need to buy another knife in your lifetime. A one-time forever purchase. Nothing even remotely comparable out there.

A Dream

I'm having so much fun getting acclimated to my new knife. Immediately noticeable was how light it was in comparison to my current daily driver. This translates into a wonderful nimble-ness when in use, feeling very much like a natural extension of my intent as I cut rather than a tool for which I need to plan each movement. The details are beautifully considered, and I was pleasantly surprised by both the rounded spine and the very useful point at the heel. I'm so glad I finally treated myself to this knife!!

Incredible chef’s knife

I ordered a chef’s knife that was out of stock so I knew there would be a delay, but the company kept me updated on everything that was going on with my knife (approximately when the steel would be there, when it got there, went into production, etc.) Customer service was above and beyond in every way. So is the knife. Incredibly sharp, great weight and balance, ergonomics are spot on. This is a fast and fun knife.

Outstanding knife

I love this chef’s knife. It is a very comfortable knife to use and wicked sharp. I was surprised by how lightweight the knife is, I’m used to heavier weight knives. I was a bit concerned until I used if for the first time. It’s so easy to use, the lightweight aspect is not an issue, it’s a benefit for bigger cutting and chopping tasks.

I own chef’s knives from Bloodroot Blades, Misen and Frederick Dick. All are great for their own reasons but my new Artisan Revere knife is fast becoming my favorite. I’ve used it a dozen or so times for various tasks and it makes even mundane work a pleasure. I’m interested to see the longevity of the sharpness. I’m used to honing with each use and using my work sharp belt sharpener every 4-5 months. So far the Artisan chef knife has held its edge longer than I am used to. I love this knife and look forward to continue to challenge it. You can’t go wrong buying this knife. PS I also own the petty knife. I bought that before the chef.

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