Burning Pan Seared Salmon

You are probably just burning that sugar. I have never had a problem with burning the skin. I do it for a quick sear on the non-skin side, then continue to saute on the skin until done. Just a little olive oil in the pan. Nothing on the skin.

The next time you have salmon, you might try searing it with very little seasoning and no marinade. Maybe salt or nothing except a little olive oil.

That way you will figure out the right timing and temps for your set up. And then add back seasonings etc.

And you might be surprised you like it simple like that.

I use olive oil and use lemon pepper seasoning on it…. But I broil mine and it comes out great….
I use a ketchup,horseradish, l&p and lemon juice too dip it in…same as oysters

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The honey & soy are the culprits. Remove these variables from the equation and you'll have success.

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Interesting. Once the salmon is done I’ll take it off and then toss the extra marinade in to reduce it down into a sauce. The honey and soy doesn’t burn then. Is it something about their reaction with the skin?

I really like the flavor of this honey soy ginger recipe, so what would y’all recommend I do:

1. Still marinate the fish, but before I put it on the skillet, fully dry it off, especially the skin, with a paper towel

2. Don’t marinate it at all, cook it with just salt and oil, and then after I take it off, pour the marinade in, reduce that down, and then maybe simmer the fish in that for a minute to get it to soak up some of the flavors?

Thanks for the help all!

The problem is the honey/soy under the fish. High heat and close contact scorch it. As I said earlier, reduced heat and delay the sugars until late in the cook or after you’ve removed the fish to reduce and make sauce should solve the problem.

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I broil mine and it comes out great….

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This. I will still pan sear mine on occasion, but I think baking and/or broiling generally is the way to go.

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Interesting. Once the salmon is done I’ll take it off and then toss the extra marinade in to reduce it down into a sauce. The honey and soy doesn’t burn then. Is it something about their reaction with the skin?

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Volume, surface area, water content.

The marinade doesn't burn when reducing because of the presence of liquid water. Heat plus duration would cause the liquid water to evaporate, leaving the non-water contents to remain. If you were to continue reducing the marinade, eventually it would burn because the water is no longer there.

Remember, the hottest temperature water can achieve is 211.5°F and the Maillard reaction begins to happen at 280°F (caramelization - sugars browning). If water is present, then sugar won't brown. Once water is absent, sugar can and will brown (and eventually burn).

As for the fish, you dry off the fish before searing it therefore, liquid water has been removed (not all but most). The sugars and other solid-particulate matter have either been absorbed by the fish or are present on the surface. The absence of liquid water provides a greater opportunity for the sugars to brown (and eventually burn).

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I really like the flavor of this honey soy ginger recipe, so what would y’all recommend I do:

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3. Marinate the fish, dry it off, sear on lower temperature setting. Monitor skin and flesh to prevent burning.

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The gf isn’t a big fish eater so I thought this recipe would work well for her given how flavorful the marinade is. I’d be all about it without, but I don’t think it’d work for her ha!

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Sous vide and sear method is great for people that don't like salmon or think salmon is "too fishy". Peel the skin off after sous vide and before searing to make it even less "fishy". Pan fry the skin by itself for crispy salmon skin. (Make sure you have a good hood vent or do this outside.)

Plus, you can cook it in bulk and save what you're not searing for later. Sous vide adds just enough texture/firmness to the salmon that it is perfect for a homemade poke bowl.