Asian Salmon Sheet Pan Dinner | The Modern Proper (2024)

FAQs

Should you pan fry salmon before baking? ›

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

Oil Poach:

Place over a medium-low heat, and heat until it reaches 180°F. Once the oil is hot, add the seasoned fillet and cook, adjusting the heat as needed to keep the temperature close to 180°F, until the fish flakes easily, about 15 minutes. Drain on a rack or paper towel before serving.

PAN SEARING

Add enough cooking oil to coat the bottom of the pan and heat over medium-high heat. Place salmon, skin-side up, into pan and cook until browned, about 4 minutes. Carefully flip salmon and cook for another 3 minutes or until done.

Salmon does not need much seasoning to be flavorful. You can season it with just salt and black pepper or with a combination of lemon juice, fresh herbs, balsamic vinegar, Dijon mustard, butter, minced garlic, and any other flavors you desire. 3. Dry the salmon to ensure crispy skin.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

Put a spoon full of sauce onto a clean empty plate on one side. Then lightly place your spoon over a dollop of sauce. Lightly pressing down, glide the spoon in a “swoosh” motion to cover the plate. Place your cooked salmon on top of the base “swoosh” and lightly garnish the plate with your seasonings.

Zucchini, red peppers, purple onions, yellow squash, eggplant, cauliflower steaks - so many possibilities. Our crew grills up whatever vegetables we have on hand, and if there are ever any leftovers, you can bet we toss them in our soups and salads, omelets and casseroles.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

What is the most popular way to eat salmon? ›

Pan seared salmon reigns supreme as the simplest, quickest, and debatably most delicious way to prepare salmon. In under 10 minutes and only 3 ingredients (salt, pepper, and salmon) you will be enjoying a crispy, juicy, tender piece of salmon.

When fish is fried at higher temperatures, it loses some of the important omega-3 fats and vitamin D with some studies reporting fish such as salmon loses half of its vitamin D when fried. Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels.

Salmon fillets are best cooked starting with the skin-side down. This prevents over-browning the meat, which can make it dry and pretty unappealing to look at on the plate. "When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes," says Norton.

Seasoning the fish with salt and pepper before cooking is a must for great flavor, but just as important is when you season.

Test for Flakiness

Use a salad fork or the tip of a paring knife to test whether the top of the fish flakes apart easily. It's done cooking if it's flakey. If salmon is hard to the touch and doesn't flake when testing it with a utensil or finger, it needs to cook a little longer.