But when it comes to pan-seared salmon, there are also several other things you can do -- in addition to the parchment paper hack -- to guarantee crispy skin every time. Drier fish skin will crisp and ...

This dish is a simple yet elegant way to prepare salmon. The pan-searing method creates a crispy crust on the fish, while the ...

Set a large non-stick pan over medium-high heat. Add 2 tablespoons oil to coat pan. Once oil is shimmering, season with salt. Tilt pan away from you and lay in salmon, skin-side down. Gently press ...

Add the salmon, skin-side up and cook for about 5 minutes or until it's well browned. Turn the salmon over and cook for 4 minutes or until it flakes easily when tested with a fork. Remove the ...

Pan-seared salmon fish served hot, topped with freshly made tabasco butter. This salmon dish is best served with a side of potato salad or mashed potatoes. Place the fillet of salmon on the hot pan ...

Heat a griddle or frying pan over a very high heat for a good 10 minutes until scorchio! (really hot). Rub the salmon all over with oil and place it on the griddle lengthways, skin-side up.

Heat half of the olive oil in a large heavy based frying pan over a high heat. When oil starts to smoke add salmon fillets and fry, skin side down, for 3 minutes. When salmon is two-thirds cooked ...