How to sear salmon before cooking in oven? (smoke points, etc.)
I heated a stainless steel pan, added coconut oil (virgin/unrefined) and immediately my kitchen filled with smoke.
I suppose my pan was too hot or the oil had too low of a smoke point.
Since I'm on the paleo diet, I strictly avoid refined & omega 6 polyunsaturated oils.
If I need a higher smoke point oil, I suppose I could try refined coconut oil, or olive oil shouldn't be too bad.
I have a gas range.
How hot should the pan be? (High, Medium/high, Medium)?
My objective was to sear the outside of the salmon before putting it in the oven to cook the rest of the way.
Any suggestions would be very much appreciated.
PS: Please confirm I'm supposed to add oil to the already hot pan and not add oil to the cold pan and then heat.
I've found a list of oils and their respective smoking points here:
It's interesting to know that coconut oil has a lower smoking point than olive oil. So yea, I'd pick another oil to start.
I test the pan to see if it's hot enough by putting drops of water in it. Like this:
I don't move my salmon into the oven as I don't think it saves any time or energy. I first sear the skin side over medium for 5mins until crisp, then flip it over and cook for another 3-5 mins depending on thickness.
Hope it helps.
Unless you have a very thick piece of a very large king salmon you're cooking, you should need neither particularly high heat NOR the oven. If you get a little crispness on the skin side, flip for maybe a minute tops, then let the whole thing rest--it should be cooked through.
Thinner fillets and chunks can be cooked the same way, but without even flipping.
The only scenario I can think of where salmon should be cooked over high heat is Cajun-style blackened fish--which I consider a waste of good salmon.
Well, you can, but an issue with salmon--like most fish--is that the fillet is never flat on the flesh side, so the sear there ends up butt ugly. And it's prone to stick and/or fall apart.
When I'm after a drier, scale-ier/seared texture and flavor, I'll do perfectly-cubed crocquets, or fritters.
You need to learn about your equipment through some experience. The traditional test for a hot pan with no oil in it is to add a drop of water (or if you're that way, even a bit of spit) and observe: instant evaporation means too hot, "dancing" around in a bead means just right, little or no activity means too cool.
Use olive oil for a somewhat higher smoke point. I usually cook salmon in a non-stick pan with a small amount of oil, searing for about 5 minutes, then flip the salmon and give it another 5 minutes or so in a 375 oven. But you do have to get the hang of your equipment, salmon size, etc. Good luck.
Well, the OP was using virgin coconut oil, which is lower in smoke point than any olive oil. Olive oil itself ranges from 375 up into the 400s depending on processing or lack thereof.
I tend not to like the flavor of canola oil in high heat applications. Grapeseed oil is awesome for its neutrality and smoke point, but pricey.
The really crucial thing, I think, is experience and knowing your equipment.
You should consider broiling your salmon. Broil skin side down, then flip up the last couple minutes to get crispiness on the skin.
If you want to sear your salmon, you can use canola oil which has a healthy omega 3 / 6 ratio (if your diet allows it). If you preheat the skillet, sear skin side down on medium high for a couple minutes, then finish in a 425 degree oven, you should be fine.