Alton Brown teaches his simple method for perfectly pan-searing wild salmon. He uses a nonstick pan to reduce the amount of fat and places it over medium heat. He prepares two six-ounce coho salmon filets by showing how to safely remove the pin bones using needle-nose pliers. He drizzles two teaspoons of vegetable oil on the filet and adds a good amount of salt and fresh ground black pepper. He places the filets skin-side-up in the pan. For salmon filets this size, they should be cooked a total of four minutes on each side, in this case four sides since they’re “blocky” pieces. When the salmon is cooked, Alton puts the filets on a plate, loosely covers them with foil and lets them rest for five minutes before eating.
Watch this video explaining how to avoid the stumbling blocks of grilling salmon. Learn the difference between salmon steaks and fillets. Note: Steaks are preferable for grilling. Wild caught is best for flavor and sustainability.
1. Buy skin-on Salmon to hold fish together.
2. Place salmon on oiled heated grill.
3. Once salmon releases itself from grill, flip.
4. Let salmon rest 10 minutes when done.
5. Serve with a little lemon.