Choose a non-stick skillet or cast iron skillet. These can prevent the salmon skin from sticking to the pan.
To remove the bones, feel the sides of the fillets for any sharp or prickly bones sticking out. Use needle-nosed pliers to pull the thin bones out of the fillets.
The oil will help the flesh of the salmon brown as it cooks and prevent sticking.
A dry barbecue rub Chinese 5-spice Garam Masala Ras el Hanout
If you decide to make more than two fillets, make sure not to crowd the pan since this can lower the temperature of the pan. Instead, just pan fry them in batches.
A fish spatula is a narrow metal spatula that gets wider at the end. It’s flexible but strong enough to lift up a delicate fillet in one piece. [7] X Research source
It’s a good idea to use a timer to cook your fillets. Thermometers can be inaccurate since the shape and size of the fillets varies and cooks at different speeds. Avoid flipping the salmon repeatedly. This will prevent a good crust from developing. [9] X Research source
You can cook the salmon ahead of time and refrigerate it. Use this in recipes that call for cooked, flaked salmon. Be aware that the skin will lose its crispness, so you should probably remove it before serving it.
