Perfect Salmon: Pan-Sear & Air Fry
A versatile guide to preparing tender, flaky, and crispy salmon using both pan-searing and air frying techniques, perfect for any home cook.
Ingredients
- 2 pieces salmon fillets (6 oz each
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch garlic powder (optional)
- 1 pinch paprika (optional)
- 0.5 piece lemon (for serving)
- Dipping sauces (optional
Instructions
- Pat salmon fillets thoroughly dry with paper towels. This is crucial for crispy skin.
- Season both sides of the salmon fillets evenly with salt, black pepper, and optional garlic powder and paprika.
- **For Pan-Seared Salmon:** Heat olive oil in a heavy-bottomed pan, preferably cast iron, over medium-high heat until shimmering.
- Carefully place salmon fillets, skin-side down, in the hot pan. Cook for 4-6 minutes, pressing gently with a spatula to ensure full contact with the pan, until the skin is crispy and deeply golden.
- Flip the salmon fillets and cook for another 3-5 minutes, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C).
- **For Air Fryer Salmon Fillets/Bites:** Preheat air fryer to 400°F (200°C). Lightly spray the air fryer basket or line with parchment paper.
- For fillets, place seasoned salmon directly in the basket. For bites, cut salmon into 1-inch cubes before seasoning, then place in basket.
- Air fry fillets for 10-12 minutes, or bites for 7-9 minutes, shaking the basket halfway for bites, until cooked through and slightly crispy.
- Remove salmon from the pan or air fryer. Let rest for a minute. Serve immediately with fresh lemon wedges and your favorite dipping sauces.
Notes
For extra crispy skin when pan-searing, ensure your salmon is thoroughly patted dry. Don't overcrowd the pan or air fryer basket. Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Serve with your favorite dipping sauces like tartar, aioli, or spicy sriracha mayo.