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predictably_complex OP t1_j24a4dv wrote

Reply to comment by machine617 in [Homemade] Salmon on a bed of rice and vegetables by predictably_complex

I pan seared it in butter and it was cooked perfectly in the middle too. I think Salmon is the one piece of fish you can convert the seafood haters of the world ahah.

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rw9396 t1_j2516ko wrote

I put butter/ olive oil mixture and lots of fresh dill. Hard sear it on both sides. The inside is almost like a gelatinous texture. Super good.

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predictably_complex OP t1_j253egw wrote

I'll have to try it out with the dill! Sounds delicious though

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rw9396 t1_j254jvh wrote

Fresh dill is a game changer. Give it a try. You won’t be disappointed!

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rw9396 t1_j255bcc wrote

I’m a cast iron guy. I like the even heat. Plus it’s a great home defense weapon. Yep, I’m from the South.

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Batracho t1_j27hptz wrote

Dill is great on salmon, can confirm

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suffaluffapussycat t1_j26fbrg wrote

Can you pls detail the exact method? I’d love to try it. Looks amazing!

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predictably_complex OP t1_j26gsp0 wrote

I just make sure the pan is super hot, toss the butter in (lot's of it) and put the salmon down and it maybe do 5 a side? maybe less depending on how thick your cut of salmon is. It's honestly that simple but I think it takes some practice to know when it's done and to get it crispy. I usually poke it a tiny bit with my finger to feel if it's done or not but I think you will get the hang of it with a little trial and error.

I would try not to make the pieces of salmon to big as it's kind of hard to flip in my experience. Hope that helps and I'm also someone who is learning so maybe someone would have better advice? That's how I do it anyways

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machine617 t1_j24a8gz wrote

I'll give it a go, thanks for sharing

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predictably_complex OP t1_j24bl5j wrote

Wish you luck! The only tip that really helped me is having the pan really hot before you put the salmon in. It creates that nice crust on the outside as it's really simple and delicious!

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FreeDig1758 t1_j25rn0z wrote

Crust on the outside of seared salmon is awesome

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Sci-FantasyIsMyJam t1_j26desj wrote

If you like the crispy skin on your salmon, you can also air dry it in your fridge, uncovered, for about an hour before cooking to help reduce moisture so you ca and get a a delicious crispy skin (which is the best part of salmon, at least in my opinion)

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bobear2017 t1_j2630kp wrote

Unless it is overcooked! I only like salmon if it’s raw (sushi grade) or perfectly cooked. I despise well done salmon

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predictably_complex OP t1_j263t9i wrote

I’m with you, I would way rather have it underdone than overcooked. When you sear it in the pan it’s pretty hard to overlook though (in my experience at least)

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bobear2017 t1_j26abcw wrote

Lately I’ve been using an Asian-inspired marinade/sauce for my salmon with sweet red chili sauce, soy sauce, garlic and olive oil. Set the salmon in the marinade for 1-2 hours before cooking (if you have time), sear the salmon in the pan, then heat the remaining marinade and use it as a sauce. It is delish

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