Tilt pan away from you and lay in salmon, skin-side down. Gently press on fish ... continue basting fish 1 minute more. To serve, set seared fillets in center of four plates.

The first recipe I stumbled upon called for the salmon to be cooked in a hot pan glistening with oil skin-side up for roughly four minutes before giving the fillets a flip and “kissing” their ...

But when it comes to pan-seared salmon, there are also several other things you can do -- in addition to the parchment paper hack -- to guarantee crispy skin every time. Drier fish skin will crisp and ...

About Seared Salmon in Tabasco Butter Recipe: Pan-seared salmon fish served hot, topped with freshly made tabasco butter. This salmon dish is best served with a side of potato salad or mashed potatoes ...

Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of ...

Brush the salt mixture off the salmon and pat dry. Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the salmon fillets and fry for 30 seconds on each side. Remove the ...

This dish is a simple yet elegant way to prepare salmon. The pan-searing method creates a crispy crust on the fish, while the ...

Heat a griddle or frying pan over a very high heat for a good 10 minutes until scorchio! (really hot). Rub the salmon all over with oil and place it on the griddle lengthways, skin-side up.

Heat half of the olive oil in a large heavy based frying pan over a high heat. When oil starts to smoke add salmon fillets and fry, skin side down, for 3 minutes. When salmon is two-thirds cooked ...