The Secret to Perfectly Pan-Fried Salmon: No More Sticking

Love crispy-skinned pan-fried salmon but can't stand when the skin sticks to the pan? You're not alone. A simple tip has taken the spotlight this week, earning thousands of interactions online and going viral for a good reason.

Many home cooks worldwide have tried methods like using non-stick pans, but still struggled with sticking skin. So, what's the solution?

It turns out, parchment paper is the ultimate fix, and the best part—it requires minimal effort. As you're defrosting your salmon, simply pat it dry thoroughly with a paper towel to ensure no moisture remains.

Then, grab a sheet of parchment paper and cut it into a large square.

The square should be slightly larger than your piece of salmon but still small enough to fit in the pan without burning. Lightly moisten the parchment paper on all sides with water.

Now comes the oil.

Add your usual amount of oil for frying the salmon into a pan, and heat it for half a minute. Once the oil is hot, lay the parchment paper onto it, and then place the salmon skin-side down on top of the paper.

Using a spatula, gently press down on the salmon for a minute without letting go.

Fry the salmon for a few minutes until the skin is golden and the flesh is fully cooked.

Turn off the heat, flip the salmon to the other side, and let it cook for a few more minutes on the residual heat.

Enjoy your meal!