Salmon has long been a staple of Pacific Northwest cooking, where fresh fish is celebrated for its rich flavor. Pan‑searing with crispy skin became popular in American home cooking as a quick way to achieve restaurant‑style texture without a grill.

In the Pacific Northwest, salmon is often smoked or grilled, while in New England it may be baked with maple glaze. The pan‑seared method highlighted by Epicurious is a cross‑regional technique prized for its speed and crisp skin.

It is commonly paired with simple sides like a green salad, roasted vegetables, or a grain such as quinoa. A squeeze of fresh lemon and a drizzle of olive oil are typical finishing touches.

Pan‑seared salmon is popular for quick weeknight dinners, brunches, and even holiday meals when a lighter protein is desired. Its elegant appearance also makes it suitable for dinner parties.

Common errors include not drying the skin, moving the fish too early, using too low heat which prevents crispness, and overcooking the flesh side which dries the interior.

Seasoning with salt draws out surface moisture, making it easier to pat the skin completely dry, which is essential for achieving a crisp crust.

Yes, you can season and refrigerate the fillets up to 30 minutes before cooking. After cooking, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to retain crispness.

The skin should be golden‑brown and release easily from the pan, while the flesh should be a uniform rosy pink in the center and flake gently when pressed with a fork.

Epicurious is a culinary media brand that produces video recipes, cooking techniques, and food science content aimed at home cooks of all skill levels, often focusing on clear, step‑by‑step instruction.

Epicurious emphasizes precise technique, such as drying the skin and using a fish spatula, and provides detailed explanations of why each step matters, whereas many channels may skip the drying step or use generic instructions.