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Salmon skin sticking to stainless steel pan

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Salmon Skin Sticking to Stainless Steel Pan

I’m reaching out for some advice regarding my recent attempts to get crispy salmon skin using my new stainless steel pan. I’ve cooked salmon a few times, ensuring I salt the skin a few minutes before cooking, and I dry it thoroughly. I also check that the pan is hot enough by splashing a few drops of water in and watching them glide. On my induction cooktop, I set the heat to about 7 out of 9.

I make sure the canola oil is shimmering and just starting to lightly smoke before adding the fillets, and I’m careful not to overcrowd the pan—I typically cook just two fillets in my 12-inch stainless steel pan.

I’m not sure what else I might be missing, so I’d appreciate any tips or suggestions to improve my results! Thank you!

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One response to “Salmon skin sticking to stainless steel pan”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re on the right track with your technique! Here are a few tips that might help prevent the salmon skin from sticking to your stainless steel pan:

    1. Preheat the Pan Properly: Ensure that your pan is fully preheated before adding the oil. You can test the heat by using a few drops of water; they should sizzle and evaporate almost immediately.

    2. Use Enough Oil: Make sure you’re using enough oil to create a thin layer in the pan. This helps to form a barrier between the surface of the pan and the skin of the salmon.

    3. Don’t Rush the Flip: After placing the salmon skin-side down, give it time to sear. Trying to flip it too soon can cause it to stick. Wait for the skin to become crispy and you should see it naturally release from the pan when it’s ready.

    4. Lower the Heat if Necessary: If the oil is smoking too much, it might be too hot. Try reducing the heat slightly—sometimes a moderate heat works better for crisping salmon without burning it.

    5. Patience is Key: Once you’ve placed the fish in the pan, avoid moving it around. Let it cook undisturbed so the skin gets nice and crispy.

    6. Check for Doneness: Use a thin spatula to gently lift a corner of the salmon to check if the skin is crispy and releases easily. If it still sticks, give it a bit more time.

    7. Consider the Thickness: If you’re using very thick filets, they may take longer to cook through, which also means more time for the skin to stick if not monitored closely.

    Hopefully, these tips help you achieve that perfect crispy salmon skin! Keep experimenting and you’ll get it down!

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