Use a hot skillet: The pan should be hot enough to create a golden crust when the salmon touches it. A medium-high flame works best.
Don’t move the salmon too soon: Allow the skin to crisp and release naturally from the pan before flipping. This prevents sticking.
Check doneness carefully: Salmon is best when slightly pink in the center and flaky. Overcooking can make it dry.
Rest before serving: Allow salmon to rest for a minute or two after cooking to let juices redistribute.
Use fresh garlic: Fresh garlic provides a sharper, more aromatic base compared to garlic powder.
Serving Suggestions
Pan Seared Salmon with Creamy Garlic Mushroom Spinach Sauce
