Pan seared salmon with this easy saffron sauce is out of this world!
The saffron sauce served with this pan seared salmon is so good. I like it because it’s not at all overpowering.
The sauce compliments the delicious flavour of the salmon perfectly.
Tips for the perfect pan seared salmon
- The Skin
There is a lot of moisture in salmon skin, especially when fresh out of the water. If you don’t get that moisture out of the skin, it won’t be crispy when cooked. What a waste!
Crispy salmon skin is one of the best parts of homemade and restaurant style pan seared salmon.
Take a sharp knife and scrape it over the surface of the skin. As you do this, you will see the moisture coming out of it. Repeat this two or three times. This skin should feel as dry as paper.
Although the doneness for this seared salmon recipe is completely up to you, I would like to suggest that you only cook the fish until it is just cooked through. I like mine cooked only until pink in the middle.
You can get the moisture out of the skin a few hours ahead of cooking and then keep in the fridge until ready to cook.
You can also make the sauce up to a day before serving. So if you’re having friends around for your beautiful seared salmon masterpiece, you can entertain rather than spend the evening cooking.
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