Lesson 1
Preparing the Fish
Essential steps to dry and season your salmon before applying any direct heat.
Patting the fillet dry
Before your salmon hits the pan, ensure the surface is completely dry using paper towels. Moisture on the skin prevents a proper sear and causes the fish to steam rather than crisp.
Seasoning ratios
Generously sprinkle kosher salt on both the flesh and the skin. While pepper is common, avoid adding it to the skin side initially as it may burn during the high-heat searing process.
The mistake to avoid
Never place cold fish directly from the fridge into a cold pan. Allow the fillets to sit at room temperature for about 10 minutes before cooking. This ensures even heat penetration and prevents the outside from burning while the centre remains raw. A common failure is skipping the resting period after cooking, which is crucial for moisture retention. Aim for a dry, seasoned surface to start your cooking process correctly every single time.