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Salmon skin sticking to stainless steel pan

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Salmon skin sticking to my stainless steel pan

I’m reaching out for advice on making crispy salmon skin. I recently got a stainless steel pan and have tried cooking salmon a few times, but the skin keeps sticking. Here’s what I’ve been doing: I salt the salmon a few minutes in advance, pat it dry, and preheat the pan until it’s hot enough to make water droplets slide around (I set my induction burner to about 7 out of 9). I also check that the canola oil is shimmering and just starting to smoke. I’m careful not to overcrowd the pan, using only two fillets in my 12-inch pan. I’m not sure what I might be missing, so any tips or suggestions would be greatly appreciated!

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

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re doing a lot of things right, but there are a few more tips that might help with getting that salmon skin to crisp up without sticking.

    1. Preheat the Pan Properly: Make sure the pan is thoroughly preheated before adding oil or the salmon. You want the pan to be hot enough that when you add the oil, it shimmers immediately. If the oil isn’t hot enough, the salmon might stick.

    2. Oil Temperature: While canola oil has a high smoke point, ensure it’s hot enough (but not smoking too much) before adding the fish. You want to hear a sizzle when the salmon hits the pan.

    3. Pat the Skin Dry: You mentioned drying it as much as you can, but make sure to use paper towels to get the skin as dry as possible. Moisture is a key factor in causing sticking.

    4. Skin Side Down First: Always place the salmon skin side down first and gently press it down with a spatula for a few seconds to ensure good contact with the pan. This can help the skin crisp up and prevent it from curling.

    5. Don’t Move It Too Soon: Once the salmon is in the pan, resist the urge to move it around. Let it cook undisturbed until the skin releases naturally, which usually takes a few minutes. If it’s sticking, it’s likely that it needs more time.

    6. Finish with Lower Heat (if needed): If the skin is browning too quickly, you can reduce the heat slightly once you add the salmon to ensure even cooking.

    7. Seasoning: You might try seasoning the skin with a bit of oil and salt right before cooking, as this can help with both the flavor and preventing sticking.

    Hopefully, these tips help you achieve that perfectly crisp salmon skin you’re looking for! Happy cooking!

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