Part oneHow to cook salmon
Two reliable methods. The skillet gives crisp skin; the oven is hands-off and forgiving.
Pan-seared salmon
You need: 2 skin-on fillets (about 6 oz / 170 g each), 1 tbsp oil, salt, pepper, 1 tbsp butter, lemon.
- Take fillets out of the fridge 10–15 minutes ahead and pat very dry.
- Season both sides with salt and pepper.
- Heat oil in a skillet over medium-high until shimmering.
- Lay fillets skin-side down and press gently for 10 seconds so the skin stays flat.
- Cook 4–6 minutes undisturbed, until the flesh turns opaque about two-thirds up the side.
- Flip, add butter, and cook 1–3 minutes more, spooning butter over the top.
- Finish with lemon.
Oven-baked salmon
You need: fillets, 1 tbsp olive oil, salt, pepper, garlic, lemon slices, herbs.
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Place fillets skin-side down. Brush with oil and season.
- Top with garlic, lemon slices and herbs.
- Bake 10–14 minutes, depending on thickness (about 4 minutes per half inch is a rough guide).
- Rest 2 minutes before serving.
Part twoHow to cook scallops
Scallops cook in minutes, so preparation matters more than technique. The key is a very dry surface and a very hot pan.
Seared sea scallops
You need: 8–10 large dry-packed sea scallops, 1 tbsp high-heat oil, 1 tbsp butter, salt, pepper, lemon.
- Prep: peel off the small, tough side muscle if present.
- Dry: press scallops between paper towels. Moisture prevents browning.
- Season both sides with salt and pepper just before cooking.
- Heat oil in a heavy skillet over high heat until it just starts to smoke lightly.
- Add scallops with space between them. Sear 1½–2 minutes without moving until deeply golden.
- Flip, add butter, and cook 1–1½ minutes, basting. The center should be just opaque.
- Serve immediately.
ReferenceDoneness guide
| Seafood | Looks like | Temperature |
|---|---|---|
| Salmon, medium | Mostly opaque, slightly translucent center | about 125–130°F (52–54°C) |
| Salmon, well done | Fully opaque, flakes easily | 145°F (63°C) |
| Scallops | Opaque, springy, firm to touch | about 130–140°F (54–60°C) |
Food-safety guidance commonly recommends 145°F (63°C) for fish. Choose a doneness you are comfortable with, and take extra care if serving the very young, elderly, pregnant or immunocompromised.
Finishing touchesQuick sauces
Lemon butter
Melt 2 tbsp butter with the juice of ½ lemon, a pinch of salt and chopped parsley.
Garlic-herb
Warm 2 tbsp olive oil with 1 minced garlic clove for 30 seconds; add dill and lemon zest.
Honey-soy glaze
Stir 1 tbsp honey, 1 tbsp soy sauce and 1 tsp rice vinegar; brush on salmon for the last 2 minutes.
QuestionsFAQ
Why did my salmon skin stick to the pan?
Usually the pan was not hot enough, the skin was damp, or the fish was moved too early. Dry it well and wait until it releases naturally.
What is the white liquid that appears on salmon?
It is albumin, a harmless protein pushed out by heat. Gentler heat and shorter cooking reduce it.
Can I cook frozen scallops?
Yes, once fully thawed in the refrigerator. Drain and pat extremely dry before searing.
Why are my scallops rubbery?
They were cooked too long. Even an extra minute can toughen them, so pull them as soon as the centers turn opaque.