Pan Fried Salmon in a Creamy Curry Sauce

Tips

Tips for cooking salmon

1. Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking in order to bring them up closer to room temperature.
2. Make sure the fillets are dry. Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they’re more likely to stick to the pan, and the skin won’t crisp quite as nicely.