Seared salmon in a skillet

Pan-seared Salmon


Seared salmon without skin is such a popular dish – Unfortunately, it often gets a bit dry.

Luckily, it’s easy to get perfect every time when cooking with temperature control, as you have complete control over the temperature you cook the salmon at.


Fried salmon

4 pcs. Salmon fillets

2 tsp. Salt

0.5 dl Oil, for frying


Remove the skin from the salmon
Place the salmon skin-side down on a cutting board. Cut between the meat and the skin, as close to the table as possible, without cutting through the skin. Sprinkle the salmon with salt on both sides.
Fry the salmon
Add oil to the pan and heat to 190ºC. Place the salmon in the pan. Place the side, where the skin was cut off, against the pan. Fry until there is a white edge around the side of the salmon, about 5½ minutes for a large piece. The frying time depends on the thickness of the salmon, smaller pieces only need about 5 minutes on the first side. Turn the salmon and fry it on the second side for 1 minute. Remove the salmon from the pan and let it rest for a few minutes before serving.