{"id":5362,"date":"2021-09-05T00:30:58","date_gmt":"2021-09-05T00:30:58","guid":{"rendered":"https:\/\/chef.shangeryou.com\/how-to-cook-and-season-salmon-restaurant-style\/"},"modified":"2026-06-09T09:48:13","modified_gmt":"2026-06-09T09:48:13","slug":"how-to-cook-and-season-salmon-restaurant-style","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/how-to-cook-and-season-salmon-restaurant-style\/","title":{"rendered":"How to Cook and Season Salmon Restaurant-Style"},"content":{"rendered":"A golden, crispy crust and a tender, flaky center, this panfried salmon is the perfect recipe to impress your dinner guests with some restaurant-level quality.\n\nNot only is it a straightforward and quick recipe, but it is also an incredibly elegant dish that is bound to reel in shining reviews from your friends and family.\n\nThe secret to getting fine-dining style salmon at home is easy: you need quality ingredients and the right tools. After all, a worker is only as good as their tools.\n\n\n

Step 1:Season Your Salmon<\/span><\/h2>\nThis first step is vital! Perfect seasoning is the secret to fully opening up the flavor bomb of a salmon fillet.\n\nAlways use good quality salt, such as a flaked sea salt you\u2019d find in a whole foods store. A tiny pinch of black pepper is also a good choice, though be careful not to overpower the delicate flavor of the salmon with this strong seasoning.\n\nOn top of these two seasoning staples, you could also spice up your salmon with some garlic powder, cajun seasoning, or red pepper flakes for a bit of spice.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-How-to-Cook-and-Season-Salmon-Restaurant-Style-2.jpg\n\nLastly, it\u2019s not just about what you season your salmon with; it\u2019s also about when you season your salmon. Don\u2019t salt your salmon too far ahead of your cooking time. The salt will draw out the moisture in your fillet and leave your salmon all dry. For the perfect flaky fillet, season your salmon for just a couple of minutes before popping it into the skillet.\n\n\n

Step 2: Pan Fry Your Salmon<\/span><\/strong><\/h2>\nHeat some oil (and some butter if you like) in a pan on medium-high heat and wait for the oil to shimmer. You can test if the oil is hot enough by throwing in a garlic clove or some herbs \u2013 if they sizzle, it\u2019s go time!\n\nSet in your salmon fillet, skin side up, and leave it to get a gorgeous, golden-brown crispy crust for 4 minutes. Whatever you do, don\u2019t touch it! Letting your fish sear crust is precisely what makes it look like it\u2019s been cooked by a Michelin star chef.\n\nCarefully flip your fillet, reducing the heat as you go and leaving the salmon to cook through for another 4-5 minutes.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-How-to-Cook-and-Season-Salmon-Restaurant-Style.jpg\n

Step 3: Get Out Your Thermometer<\/span><\/h2>\nOne crucial step in getting the perfect restaurant-style salmon is knowing when to turn off the heat. That\u2019s where your trusty tools come in handy. More specifically, your internal meat thermometer. If you don\u2019t already own one, check out our state-of-the-art\u00a0thermometers, perfect for cooking all kinds of meat and fish.\n\nThe most significant error people make when cooking salmon is overcooking it, leaving the fillet dry and pretty unpleasant. But now you know you can avoid this mistake and get perfectly tender, cooked-to-perfection salmon.\n\nUsing your thermometer, you want to measure the temperature of the thickest section of the salmon fillet. While the\u00a0ideal internal temp<\/u><\/a>\u00a0of salmon is 145\u00b0F, salmon fillets continue to cook once they have been removed from the heat source. For this reason, you want to stop cooking your fillet once it has reached an internal temperature of 140\u00b0F.\n\nSimply take it off the heat and let it rest just like you would with a quality steak.\n\n\n

Step 4: Serve Up Your Salmon<\/span><\/h2>\n\n\nPresenting your salmon is not exactly an essential step in this recipe, but it definitely adds to the elegance of the dish. And since we are going for restaurant-level salmon, we may as well plate it up like we\u2019re at a fancy establishment.\n\nMix up the colors and textures of your salmon dish with some crunchy, flavorful greens. Try stacking your perfectly seared salmon on top of some buttery, citrus-zested green beans or some garlic roasted broccoli.\n\nOr, maybe match your side dish to the seasoning on your salmon. If you\u2019ve seasoned your salmon with Chinese five-spice, serve it on a delicately placed bed of soy sauce sauteed bok choy. Whatever flavor palette you\u2019ve created, there are hundreds of delicious side dishes to complement it.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-How-to-Cook-and-Season-Salmon-Restaurant-Style-1.jpg\n\nFinally, don\u2019t forget the garnish! A sprinkle of dill or parsley on top of your golden-brown crusted salmon fillet will have your guests feeling like they\u2019re eating a gourmet dish.\n\nSo there you have it. Perfectly pan-seared salmon that tastes and looks like it\u2019s come straight from the kitchen at a fine-dining joint. Whenever you have special guests you want to impress, this is the dish you can rely on. Arm yourself with high-quality ingredients, and a handy internal temp thermometer to ensure \u2018cooked to perfection\u2019 results every time.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2020\/04\/finaltouchx10-2-e1607718414763.jpg\n

Finaltouch X10<\/strong><\/h2>\nThe Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well.\u00a0 The diversity of the thermometer\u2019s usage is second to none compared to other thermometers.\u00a0 By <\/span>getting a reading within 1 second<\/b>, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.<\/span>\n\n\n

Click Here To Get Your ChefsTemp Finaltouch X10 Now!\u00a0<\/a><\/h3>","protected":false},"excerpt":{"rendered":"

A golden, crispy crust and a tender, flaky center, this panfried salmon is the perfect recipe to impress your dinner<\/p>","protected":false},"author":1,"featured_media":5363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[194],"tags":[],"class_list":["post-5362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/comments?post=5362"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5362\/revisions"}],"predecessor-version":[{"id":7077,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5362\/revisions\/7077"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media\/5363"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media?parent=5362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/categories?post=5362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/tags?post=5362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}