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@KatNYC2011: I do it without a lid, 3 minutes on skin side, 3 minutes on top side, then 3 minutes on skin side again, all over medium high. Let it sit for a couple of minutes afterward.
If you are going to sear, steaming it will eliminate the tasty crispy skin.
I would bake it first until almost done, and then transfer it to a hot skillet skin down and sear it to finish it. Garnish with lemon.
Are you cooking it through? IE, is it good quality salmon and do you want it all the way cooked well or the middle rare?
@lefeymw: Can't bake it. I have nothing that will fit in the oven :-(
It is good quality, so I want it to be moist in the middle.
@Miss Longcoat: This sounds like your best bet, I agree using the lid would take away the crispy skin
@MrsSl82be: Ok Thanks.
@Miss Longcoat: If I do this can I still put the creme fraiche on the top? Or would it all end up on the bottom of the pan?
(I know I sound totally helpless, I'm really good at following recipes but not good at winging it...)
@KatNYC2011: aww too bad. baking gives the most consistent, even cooking! Then searing all sides uncovered as suggested sounds like your best bet given no oven.
Dont forget the pat the salmon dry before putting it in the pan to get the nice sear/brown.
Remove and make an easy pan sauce for serving.
Do you have tin foil?
My favorite salmon recipe: (no ovenware required!)
Oh so good!
@lefeymw: Oh good idea. I have an easy creme fraiche and white wine sauce that I can make.
@Boston Bee: Oo... good idea too. I will be cooking salmon twice this week, so maybe I'll use that one for later in the week.
Are you in London yet???
We always start with meat side then finish off on the skin side down to give it extra crispiness. Only one flip or it'll fall apart. Timing depends on how thick the filet is. And agreed, no lid.
I love it with a little garlic in the pan, then diced shallots and just a bit of EVOO, salt, pepper and garlic salt.
@Gerbera: Yup I'm in London! (Hence why I have no stuff)
All our furniture, etc is on a container on it's way across the ocean.
I'm using left over mashed potatoes to make potato cakes (and already put a lot of garlic and onion in those) so I'm not sure I need more garlic in the salmon.
I would make a little packed out of foil and do it in the oven with some lemon pepper and dill!
Woohoo!!! When we were there we went to The Stockpot and they had the most ah-mazing beef stroganoff. Yummm.
And, honey, in my house there can never be too much garlic! :D
Hope everything gets there safe and sound soon and you're settling in well with your husband!!!
@KatNYC2011: If you use my pan method, I'd cook it with just salt and pepper on it, in a tiny bit of butter, then put the creme fraiche on it when it is resting for the 2 minutes after you take them off the heat. I usually do that with another pat of butter.
I'm using left over mashed potatoes to make potato cakes (and already put a lot of garlic and onion in those) so I'm not sure I need more garlic in the salmon.
::drooling:: I absolutely love salmon, I would love to make it at home but for some reason it intimidates me. I'm taking note of what the bee's are saying! I would love to try it.
@Miss Longcoat: That sounds good too. We'll see how ambitious I get about the sauce. If I don't make it, I'll mix the creme fraiche with some of the fresh chives we have growing outside.
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Beekeeper
I have 2 salmon filets to cook for dinner tonight.
I put olive oil, salt and pepper on them.
Since we just moved, we are severely lacking on pots, pans, ovenware etc.
All I have is a saute pan and lid to work with (and it won't fit in the oven).
I was going to sear the salmon skin-side down and then add some wine to the pan and cover to steam/cook the rest.
For those who know how to cook, will this work? How long should it be covered vs uncovered?
I'm toing to put some creme fraiche on top of the salmon when I put it in the pan to help with moisture.