Pan-Seared Salmon with Sesame Seed Crust
Why This Recipe Works
When we wanted to find an effortless salmon recipe that would exploit the fish’s high oil content and natural moistness while also creating a crisp, even, deeply golden crust, we turned to pan-searing. We preheated the pan to make sure it was hot and used a scant teaspoon of canola or vegetable oil, turning down the heat once the salmon was in the pan. For our pan-seared salmon recipe, we cooked the salmon in the pan until it was almost cooked through, then allowed residual heat to finish cooking the fish off heat.