Information
30min
45min
2 (easily doubled)
Salting your proteins before cooking is essential and seafood is no exception, especially for a simple pan-fry, broil, or grill. This makes for a more moist and flavorful fish and gives you a larger margin of error when cooking. No more dry, overcooked fish.
Ingredients
- 8 to 16 ounces pound salmon (sockeye, king, coho, or keta), pin bones removed
- 2 to 4 tablespoons unsalted butter (2 tablespoons for each ½ pound salmon
- Kosher salt or large flaked sea salt
Directions
SEASON THE FISH
Cut salmon into portion-size pieces and pat dry. Generously salt each portion and let rest for 15 minutes on the counter.
COOK AND BASTE THE FISH
Melt butter in a medium skillet over medium-high heat. Using a spoon, remove any white milk solids and discard. Add the salmon skin-side down into the pan and gently press down to make skin contact fully with pan. Immediately, tilt the pan slightly to allow the butter to pool. Spoon the butter repeatedly over the fillets for 30 seconds, then return the pan to level. Cook over medium-high heat for 1 to 2 minutes. Baste again using the tilt and spoon method for 30 more seconds, then return the pan to level. Cook for 1 more minute, then tilt and baste for a third and final last time. The skin should begin to lift easily from the pan.
Turn fish over and cook for 30 to 45 seconds. Return fillets skin-side down, and cook until firm but yields slightly to the touch.
SERVE
Serve salmon skin-side up on a cutting board to keep the skin crispy.
Richie Mann
Richie Mann was Sitka Seafood Market’s Director of Digital Video Production for three years, after serving as our Regional Director of Sales & Marketing for the Twin Cities area two years prior. He now works as a freelance video producer and editor at his company, Plants and Animals Studio. At Sitka Seafood Market, Richie produced over 120 creatively branded videos, focused on engaging our members and educating them on how to make the most of our seafood—and have a ton of fun along the way!
