How do I cook fresh salmon fillet in a pan so that the fillet stays together?

Cooking the fresh salmon fillet in a pan keeps the fillet together when you start from the skin side and don’t move the fish immediately in the pan. Dry the fillet surface, heat the pan evenly and let the skin cook slowly before turning it over. We deliver fresh domestic salmon from Skaftö in Kristiinankaupunki every day to kitchens and companies all over Finland.

Cooking fresh salmon fillet in a pan starts from a dry surface

Take the fillet out of the package just before preparing it and pat the surface dry with kitchen paper. The drier surface will stick to the pan less and brown more evenly. Season the fillet with salt and, if desired, pepper just before cooking. Use oil that can withstand heat in the pan and choose a pan that leaves room for the fillet. Tightening reduces the pan's heat and softens the frying surface.

The skin-on fillet makes pan-frying easier because the skin supports the fish and protects the meat from heat. Place the fillet in the pan with the skin side facing down and press it lightly with a spatula for the first few moments to ensure the skin adheres to the pan completely. Do not move the fillet. When the skin easily tears off the pan, it has achieved a frying surface. The skin-on and skin-free fillets are suitable for different uses, which we will discuss below. in the file selection guide.

The peaceful cooking started on the skin side keeps the squid in a perfect condition in the pan.

Cooking fresh salmon fillet in a pan requires patience

Keep the heat medium. A pan that gets too hot darkens the surface before the thickest part of the meat can cook, and a pan that gets too cold makes the structure easily tender. Cook the main part of the fillet from the skin side. Only turn the fish over carefully with a wide spatula and cook the meat for just a moment. This will keep the fillet tender even when you serve it whole.

Lift the fillet from the pan when the meat is tender but still juicy. Let it rest for a moment before cutting it so that lifting and portioning the fillet goes smoothly. Serve the pan-fried monkfish with potatoes, salad, dill and lemon, for example. If you want to vary the use, we also have hot smoked, cold smoked and gravad monkfish available. to our fish products.

Order fresh salmon for everyday use in time

Fresh salmon is perfect for everyday life when you want to prepare a single dish without lengthy preparation. When you know what day you’re cooking and for how many people, order the fish in advance by phone. At the same time, let us know that you plan to fry the fillet in a pan, and we’ll discuss the exact delivery details. We raise and process salmon in Skaftö in Kristiinankaupunki and deliver products all over Finland.

Store fresh salmon in the fridge and prepare it as soon as possible after purchase. If your menu changes, the fillet can also be used in the oven, boiled, or in pasta. However, pan-frying is still a good choice if you want a crispy skin and a solid portion size. See also Storage instructions for trout before the next order.