Pan-searing fish is a fantastic way to cook it quickly while achieving a crispy exterior and a tender interior. To master this technique, start by selecting a fresh fish fillet with skin on, such as salmon or trout, as the skin helps hold the fillet together during cooking. Make sure the fillet is patted dry with paper towels to ensure a good sear. Season the fish with salt and pepper or your favorite seasoning. Preheat a skillet over medium-high heat and add a high smoke point oil like canola or grapeseed oil. Once the oil is shimmering, carefully add the fish fillet to the skillet, skin side down. Press the fish gently with a spatula for the first 20-30 seconds to prevent curling. Cook without moving for 3-4 minutes until the skin is crispy. Flip the fillet and cook for another 2-3 minutes, depending on the thickness of the fillet. Finish with a squeeze of lemon or a drizzle of butter. Remember, the key is to not overcrowd the pan and to resist the temptation to move the fish around too much.

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Topics covered in this question:

Seasoning Pan-Searing Fish Fillet Cooking Technique Crispy Skin