In this video I demonstrate how to pan roast a salmon fillet. A few things to keep in mind anytime you pan roast a piece of fish:
- I prefer to brine my fish in a 5% salt brine for 20-60 minutes before cooking. This helps them maintain their moisture content throughout the cooking process.
- Always use a pan that is just large enough to fit the ingredient being pan roasted but no bigger. If the pan is too large, you will form two distinct temperature zones when the protein is added to the pan which will lead to an uneven crust.
- Allow the pan to fully heat before adding cooking oil. This helps to avoid sticking.
- I prefer to use a 50/50 mix of clarified butter and canola oil, but any high temp neutral flavored oil will work including grape seed, vegetable, safflower oil, etc.
- Never flip the fish during the cooking process and try not to "peek" at the crust side. Searing only one side of the fish will give a nice contrast between the crust and the tender flesh of the fish.
- When the edge of your fish is golden brown, place finish in a 500F/260C oven for about 5 minutes or until the fish is "responsive" when gently squeezed as demonstrated in the above video.
- After the fish is finished cooking, it may stick to the saute pan. If this happens, simply walk away and come back in 5 minutes. At this point it should release easily from the pan.