Julia shows Bridget how to make perfect Pan-Seared Salmon by brining the filets and starting them in a cold pan.
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Is using all that salt in the brine for the salmon bad for your health. Are we ingesting all that salt ?
America's Test Kitchen never fails… this was amazing and works!!
Hey Zeus! The sodium content must be through the roof!
My electric stove burned the salmon on Med-High. I had to scrape off the inedible part, but I like my salmon on the well done side of cooked, so I ate it anyway. I will definitely try this again with a lower setting on my stove.
P.S. I ate the salmon with a creamy mushroom sauce using your New-School Sauteed Mushrooms technique (amazing)!
how do i do it with low salt tho?
This method of cooking salmon did not work out well for me, the salt in the pan didn’t prevent it from sticking, maybe it’s my pan? I usually use a different way that gets the skin crispier. This mango salsa tho, outstanding!!
This method is amazingly simple and accurate !! With farm raised and Scottish farm raised which have a higher fat content than wild salmon I followed the method as shown but with wild caught salmon which has a lower fat content I lightly brushed a bit of EVOO or avacado oil onto the flesh side before turning !! Temp at 125 for farmed and 120 for wild and you are good to go !!!!
I found this method and tried it. My salmon was so salty we could hardly eat it. A couple of things might have influenced this, my salmon was not a thick as the pieces used on the show – however, I did allow for that in the cooking time. Don't know what happened as most AMK recipes are great.
I made this with farm raised salmon, no skin. Perfect! Making again tonight with skin on filets.
excellent, I cant stand over-done hard salmon. I actually like almost raw salmon but the crunchy skin is my fav.
The mango salsa with this salmon is fantastic!
You want a 4% brine solution. It’s about 5.7 g / tsp for table salt. You can do 4 pieces of salmon like this in 1 qt water with 4 tbsp of table salt dissolved in it.
Wow unbelievable favors the skin so crispy and so good 😊 . Thank you 👍🏽
If you're dissolving the salt in water, why use kosher salt? Why not use less expensive table salt?
I like the recipe but I have to let that salmon cook a little longer. I don’t like that raw look
Very good
The
i don't come to comment on these videos often, but made this tonight and it was the best salmon i ever ate. i didn't know it could taste that delicious
Inept Instructions. Did they use Kosher salt (which brand, there is a big difference) or table salt for the brine? Forget the links, they are behind a pay wall, like everything from ATK.
Perfectly moist and crispy skin. My 2 year olds devoured it. Skin and all.
Your go Ladies Awesome!!
Wow that Salmon 🍣 looks delicious 😋
She looks like a younger version of Cathy Bates
I love you guys
Omg I'm freaking out I just made this and it's perfect! Thank you!
“Once you know how to cook salmon this way it’s a game changer.”
She’s right. I cooked salmon this way for the first time tonight and it turned out perfect. I’m definitely cooking salmon this way from now on.
Great job ladies.
Chef’s kiss
Love love your recipes, well explained and clear, to the point without over explaining
Worked ok – I bought alaska wild salmon from Trader Joes and used my cast iron skillet. The salmon cuts are not as thick as the ones in the video. When I cooked them, not much fat was rendered out of the salmon. They kinda got stuck to the pan on the skin side, and then really stuck on the other side. It still tasted pretty good though. a bit on the salty side – i might reduce the salt in the brine next time. Not sure if I can cut down too much salt in the pan (need the ball bearing..). Worth trying again with a thicker cut next time…
what brand thermometer did you use in this video?
TOTALLY BUMMED! I learned how to make the best baked potato ever from you all, and it comes out perfectly every time. Have to say that this was a total FAIL for me tonight. I make salmon with crispy skin to perfection – restaurant quality. My dad asks me how on earth it could ever be better. So I ventured to learn how it could be better. This was definitely what NOT to do. Followed instructions to the letter, and the skin stuck and wouldn't pry off the pan until I added olive oil and butter to release it from its iron-clad hold. The skin was decimated and curled up in a rod. It tasted good, and the salmon TASTED ok, but it looked like a mess, and the flavor was not as good as mine. I learned how to cook salmon on my own modifying Gordon Ramsey's method for searing filet mignon in a stainless pan and finishing it in a 450 degree oven. Now THAT method is utter perfection for me.
Hi there. Just finished eating our Sunday lunch of seared salmon cooked to perfection according to your recommendation. It was certainly an easier (and less anxious) method of cooking. Previously, it had always taken courage and weapons grade protective clothing when the fillet had to be flipped. Not so on this occasion. Thank you for this idea and many others which I have tried from your channel (especially the crispy bacon !). My only criticism would be that the skin does not become as crispy as previously. Any ideas on how to resolve this minor difficulty ? Regards from sunny Spain. Stewart
i love LESBIANS. especially when they cook!
Thank you 😊
Hmmmm….Bridget making the sizzle sound!!