Easy salmon

[Old Crank]

I was told this was from Jacques Papain by a friend who showed me this technique.
I have no way of documenting it.

In a cold skillet place salmon fillets skin side down. If I have skinless I smear a thin coating of a neutral oil on the pan first.
Season the salmon with salt and pepper. I sometimes add some paprika or some other spice.
Put a lid on the pan. Turn the heat to medium high and leave the fish alone.
I like a glass lid as I can see the salmon. The skin will turn crisp. Skinless will develop a slight crust.
Cook to your liking.

[SheltieLover]

1. I do mine in air fryer. Quick, easy, & delic!

400 F for 18 min if frozen.

Skin side down.

Garlic powder & lemon pepper.

Also often double up making fries on 2nd rack.

[tonkatoy8888]

2. I have a Julia Child

recipe for salmon and lentils that uses this technique.

I understand this method of "cold sauteing" is to use the cold pan to (more or less) render the fat from the skin to achieve a very crispy skin. And, no shit, it works. Excellent way to cook salmon.

[justaprogressive]

3. I believe this is the recipe

Salmon a la Pepin

I actually made this last weekend but I was so busy I didn’t get a chance
to post it so, for a change, you’re getting a recipe for your weekend dinners
in time! Get some salmon from the fish market or the supermarket tomorrow
and surprise your family with this rich and glamorous yet easy and quick dish.
This recipe is from Jacques Pepin and it’s one of my two favorite salmon recipes.
The other one is Vicky’s recipe, a modified version of which I posted a while ago.

Recipe

Ingredients

one salmon fillet, scaled with the skin on
1/8 teaspoon salt
2 teaspoons unsalted butter
1/4 cup very thin slivers of onion
2 teaspoons capers
2 teaspoons lemon juice
chopped parsley for serving


How to make:

The secret for this recipe is a good, heavy, non-stick pan and you’ll
have your salmon ready in a matter of minutes. Heat the pan for about a minute
(no oil or butter). Put salt on both sides of the fillet and lay it in the pan, skin side
down. Cover the pan with a tight lid and let it cook for about 8 minutes or more
depending on the thickness of the fillet. To check if the fish is cooked, use a fork
to see if you can pick the top flake easily. If you can, it’s done. I serve it with its skin.
It’s easy to eat just the fish and let the skin on the plate. It peels off very easily. If
you prefer, you can remove the skin before serving. That’s it really. You can stop
here and serve with a bit of butter on top. Or take another few minutes to prepare
the sauce. Wipe the pan clean with a paper towel. Add the butter. Saute the onions
for less than a minute. Add the capers and saute for another minute. Add the lemon
juice and stir for a few more minutes. Pour the sauce on the fillet and serve with
parsley (not shown in the photo because it wasn’t serving time yet).

https://mydinnertoday.com/2011/01/21/salmon-a-la-pepin/



Easy-peasy lemon squeezy!