When it comes to salmon, pan searing each fillet is often a good choice. By using this method you get the best of both worlds, a great crisp crunch on the outside and a deliciously tender inside that falls apart as soon as you dig your fork in. It’s also a really convenient way of preparing salmon, without having to struggle with lighting charcoal for the grill or the tendency to overcook in the oven. When you pan sear salmon, you can watch as each little bit of the salmon turns from a bright pink to a lovely, light pink so undercooking or overcooking is much easier to control.
By: EscoffierOnline
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