Preparation for Cooking Seared Salmon Step 2

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and today I'm going to show you how to perform a searing on a piece of farm raise Atlantic salmon this is cooking method that I like to use because you get a nice pretty golden brown color on both sides of the fish and this would work for other proteins as well. But today we are using fish. We get a nice even color on the outside on the stove top and the saute pan and then we finish the whole cooking procedure inside the oven so we cook the inside of the fish with out having to apply this direct harsh heat to the outside because we are using that just for the coloration for the outside first. So I got a non stick Teflon saute pan here and I got my fire about medium so I'm heating this pan up to where it gets nice and warm. I got a lemon infuse olive oil here and a little bit of butter that I will put in the pan and the reason that I do that is because obviously for flavor but also because I want to keep the salmon nice and lubricated so it slides around the pan and it gets a nice even color as it cooks. I like to use olive oil simply because the smoke point it is going to last longer then butter. There is butter solids that would tend to burn throughout the course of the cooking procedure. Olive oil tends to stick around a little bit longer I will use just a tinny bit of butter in conjunction with the olive oil so we get both kinds of flavors but it would extend the life of this butter. We are starting to hear just a little bit of popping sizzle. You always want to make sure that the pan as well as the oil are nice and hot before the fish gets set in there gently so you know everything is nice and hot and you are going to get a nice even sear that way. But you don't want it to hot that it is just smoke coming out of the pan and then you created a bunch of smoke in the kitchen and plus it would cook to fast and it would kind of ruin the outside of this fish. So I got a nice even heat coming off of this guy and we are about ready and you want it to sizzle as soon as the protein hits the pan so you know you are going to get a sear. Okay this is the back skin side of the fish, this however is the inside of the fish that is up against the bone structure. So this is the side that we want to sear first because that is going to be our presentation side that is actually going to go on our plate. I will touch that in just a little bit just to make sure that it is hot enough. So we got our presentation side down first, we got a nice good sizzle coming off of the pan so we would know that is it is hot enough. Okay I'm going to go ahead and lower this just a little tinny bit until we go through the cooking process here. And again I don't have so much oil and butter in here that it is just swimming in it okay but it is just enough to keep it sliding around and it also going to impart really nice flavor into this protein. Again I've seasoned this salmon with just some garlic salt and regular salt you could use pepper, Cajun pepper, you could use any kind bland there is the whole gamet at the grocery store whatever you like to season with and again this procedure would work for pork chops, it would work for beef, varies cuts of chicken. Okay and that is one thing that I like about the searing process that you do the outside first to get a nice pretty color and then you move it on to the oven so you keep all the moisture within the protein itself. If I try to cook this guy from start to finish what is going to happen is it is going to dry out simply because this fire and this direct heat on this aluminum are just a little to harsh to do a whole cooking process through. So we are going to use both to our advantage. What I'm going to do now at this point is you start to see around the edges of the fish that I'm getting a good white color, there is not a lot of smoke coming off over here so it is really not a harsh heat, harsh cooking process. I'm just going to peek under there and see what cooler I am at. We would just go just a little bit further. I like using the non stick Teflon saute pan for this because it provides a nice even color. Sometimes if you use just a pan that is not treated with Teflon you would tend to get the seasoning stuck and they produce some thawing inside the pan which is like solid materials and they tend to burn and do some silly things. Now in various cooking procedures you may want that but for this one I don't. So I just want a nice even color and keep everything slick and smooth. So I'm going to go just a little bit more and again I put just a little bit of butter in there with the olive oil so that I don't burn the butter solids and the majority of this is olive oil so I could extend the life of the butter. And then again it imparts a really nice flavor and I chose a olive oil that was infuse with lemon and there is a million different oils that you could use out there. Just make sure to use a gentle heat okay so I'm getting a really nice smell coming off this guy to so right now I'm doing good. So I'm gently going to flip over here just like that just kind of lay him over and I didn't want this fish spatula just digging into the Teflon so I don't damage it. So we got a nice even sear color there, kind of a nice golden brown, its is nice and even from one edge to the other which is what we want. I will finish searing the back side of this for just a little bit and I already got my oven preheated to about 350 degrees. So I'm just going to put the whole pan inside the oven on the rack here in just a second and I will show you that and then we would zoom forward to the finish product and shows you what happens.

Watch these related videos

• 
  Preparation for Cooking Seared Salmon Step 2

  playlist Views: 2,248

• 
  How to Cook Crab Cakes

  playlist Views: 2,073

• 
  Tips for Searing a Fish Fillet

  playlist Views: 486

• 
  How to Pan Fry a Fish Fillet

  playlist Views: 1,066

• 
  Preparation for Cooking Seared Salmon Step 4

  playlist Views: 1,224

• 
  Making a Seared Ahi Tuna Fish Recipe Part 2

  playlist Views: 3,077

Community Members who...

• Favorited this Video
• Rated This Video

Thumbs up or Thumbs down? Be the first to rate this video!

Top Tags