Emily Mariko, a popular social media influencer and food enthusiast, has taken the internet by storm with her mouth-watering recipes and cooking techniques. Among her most sought-after dishes is her pan-seared salmon, which has garnered millions of views and rave reviews. In this article, we’ll delve into the world of Emily Mariko’s cooking and explore the secrets behind her delectable salmon recipe.
Understanding the Basics of Pan-Seared Salmon
Before we dive into Emily Mariko’s specific cooking technique, it’s essential to understand the fundamentals of pan-searing salmon. Pan-searing is a cooking method that involves searing the fish in a hot skillet with a small amount of oil to achieve a crispy crust on the outside while locking in the moisture on the inside.
Choosing the Right Salmon
When it comes to selecting the perfect salmon for pan-searing, Emily Mariko recommends opting for a fresh, sustainable, and high-quality fillet. Look for salmon with a vibrant pink color, firm texture, and a pleasant oceanic aroma. Some popular types of salmon for pan-searing include:
- Sockeye salmon
- King salmon
- Atlantic salmon
Preparation is Key
Before cooking, make sure to pat the salmon fillet dry with a paper towel to remove excess moisture. This step is crucial in achieving a crispy crust on the outside. Remove any bloodlines or dark meat, as they can give the fish a bitter taste.
Emily Mariko’s Pan-Seared Salmon Recipe
Now that we’ve covered the basics, let’s dive into Emily Mariko’s pan-seared salmon recipe. This recipe serves two people and requires the following ingredients:
- 2 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp lemon zest
- 2 lemons, sliced
- Fresh parsley, chopped (optional)
Step 1: Seasoning the Salmon
In a small bowl, mix together salt, pepper, garlic powder, and lemon zest. Sprinkle the seasoning mixture evenly over both salmon fillets, making sure to coat them thoroughly.
Step 2: Heating the Skillet
Heat a skillet over medium-high heat and add olive oil. Once the oil is hot, swirl it around to coat the entire skillet.
Step 3: Searing the Salmon
Place the salmon fillets in the skillet, skin side up (if they have skin). If they don’t have skin, you can cook them either side up. Cook for 3-4 minutes or until the skin is crispy and golden brown. Flip the salmon over and cook for an additional 3-4 minutes or until cooked through.
Step 4: Adding a Squeeze of Fresh Lemon Juice
Once the salmon is cooked, remove it from the skillet and place it on a plate. Squeeze a slice of fresh lemon juice over the salmon and garnish with chopped parsley, if desired.
Tips and Variations from Emily Mariko
Emily Mariko’s pan-seared salmon recipe is a versatile dish that can be modified to suit various tastes and preferences. Here are some tips and variations from Emily Mariko herself:
- Use a cast-iron skillet: Emily Mariko swears by her cast-iron skillet for achieving a crispy crust on the salmon. If you don’t have a cast-iron skillet, you can use any other skillet that can withstand high heat.
- Don’t overcrowd the skillet: Cook the salmon fillets one at a time to ensure they have enough room to cook evenly. Overcrowding the skillet can lead to steaming instead of searing.
- Add aromatics to the skillet: Emily Mariko likes to add sliced onions, bell peppers, or mushrooms to the skillet before cooking the salmon. This adds extra flavor and texture to the dish.
- Try different seasonings: Experiment with various seasoning combinations, such as paprika, dill, or thyme, to give your salmon a unique flavor.
Common Mistakes to Avoid When Cooking Pan-Seared Salmon
While Emily Mariko’s pan-seared salmon recipe is relatively straightforward, there are some common mistakes to avoid when cooking this dish:
- Overcooking the salmon: Salmon cooks quickly, so make sure to check its internal temperature regularly. Overcooking can lead to dry, tough fish.
- Not patting the salmon dry: Failing to pat the salmon dry can result in a soggy crust instead of a crispy one.
- Not using enough oil in the skillet: Using too little oil can cause the salmon to stick to the skillet, leading to a messy and uneven crust.
Conclusion
Emily Mariko’s pan-seared salmon recipe is a game-changer for anyone looking to elevate their cooking skills. By following her simple yet effective technique, you can achieve a crispy, flavorful crust on the outside while locking in the moisture on the inside. Remember to choose the right salmon, prepare it properly, and cook it with care to ensure a delicious and impressive dish. With practice and patience, you’ll be cooking like Emily Mariko in no time!
What is the key to achieving a perfect pan-seared crust on salmon?
The key to achieving a perfect pan-seared crust on salmon lies in the preparation and cooking technique. Emily Mariko’s method involves pat drying the salmon fillets with paper towels to remove excess moisture, which helps create a crispy crust. Additionally, using a hot skillet with a small amount of oil is essential for achieving a golden-brown crust.
It’s also important to not overcrowd the skillet, as this can lower the temperature and prevent the crust from forming. Cooking the salmon in batches if necessary, and not moving it too much, allows for a nice crust to develop. By following these steps, you can achieve a deliciously crispy crust on your pan-seared salmon.
What type of salmon is best suited for pan-searing?
The type of salmon best suited for pan-searing is a matter of personal preference, but generally, a fatty salmon such as King or Sockeye works well. These types of salmon have a higher fat content, which helps keep them moist and flavorful when cooked. However, other types of salmon like Atlantic or Coho can also be used, and the results will still be delicious.
It’s worth noting that the freshness and quality of the salmon are more important than the type. Look for salmon with a pleasant smell, firm texture, and a vibrant color. Avoid salmon with visible signs of spoilage or a strong fishy smell. By choosing fresh and high-quality salmon, you’ll be able to achieve the best results when pan-searing.
How do I prevent the salmon from sticking to the pan?
To prevent the salmon from sticking to the pan, make sure the pan is hot before adding the salmon. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready. Additionally, use a small amount of oil with a high smoke point, such as avocado oil or grapeseed oil, to prevent the oil from burning or smoking.
It’s also important to not overcrowd the pan, as this can cause the salmon to steam instead of sear. Cook the salmon in batches if necessary, and make sure to not move it too much, as this can cause it to stick to the pan. By following these steps, you can prevent the salmon from sticking to the pan and achieve a nice crust.
What is the ideal internal temperature for cooked salmon?
The ideal internal temperature for cooked salmon is 145°F (63°C). It’s essential to use a food thermometer to ensure the salmon has reached a safe internal temperature. Insert the thermometer into the thickest part of the salmon, avoiding any bones or fat. If you don’t have a thermometer, you can also check for doneness by flaking the salmon with a fork – it should flake easily and be opaque throughout.
It’s worth noting that the internal temperature of the salmon will continue to rise after it’s removed from the heat, so it’s better to err on the side of undercooking than overcooking. Overcooking can make the salmon dry and tough, while undercooking can make it unsafe to eat. By cooking the salmon to the ideal internal temperature, you can ensure it’s both safe and delicious.
Can I pan-sear salmon with the skin on?
Yes, you can pan-sear salmon with the skin on, and it’s actually a great way to cook it. The skin helps to protect the delicate flesh of the salmon and can add a crispy texture to the dish. To pan-sear salmon with the skin on, make sure to score the skin in a crisscross pattern to help it cook evenly.
When cooking the salmon, place it skin-side down in the pan and cook for about 3-4 minutes, or until the skin is crispy and golden brown. Then, flip the salmon over and cook for an additional 2-3 minutes, or until it reaches the desired internal temperature. By cooking the salmon with the skin on, you can add a delicious and crispy element to the dish.
How do I store leftover pan-seared salmon?
To store leftover pan-seared salmon, let it cool to room temperature, then refrigerate it within two hours of cooking. Wrap the salmon tightly in plastic wrap or aluminum foil and place it in a covered container. Cooked salmon can be stored in the refrigerator for up to three days.
When reheating the salmon, make sure to heat it to an internal temperature of 145°F (63°C) to ensure food safety. You can reheat the salmon in the oven, on the stovetop, or in the microwave. However, be careful not to overheat the salmon, as this can make it dry and tough. By storing and reheating the salmon properly, you can enjoy it for several days after cooking.
Can I pan-sear salmon in advance and reheat it later?
While it’s possible to pan-sear salmon in advance and reheat it later, it’s not the recommended method. Pan-seared salmon is best served immediately after cooking, as the crust and texture can deteriorate when reheated. However, if you need to cook the salmon in advance, it’s best to cook it until it’s about 75% done, then let it cool and refrigerate it.
When reheating the salmon, make sure to heat it to an internal temperature of 145°F (63°C) to ensure food safety. You can reheat the salmon in the oven, on the stovetop, or in the microwave. However, be careful not to overheat the salmon, as this can make it dry and tough. By cooking the salmon just before serving, you can ensure the best flavor and texture.