There is no better way to freshen up a cold, dark winter day than by cooking up your favorite summer tastes. Fortunately, the rich flavors of Alaskan salmon freeze and keep exceptionally well, allowing you to enjoy it even in the depths of winter. It's important to limit the fishing season in order to ensure sustainability, but that certainly doesn't mean there is a limit on the eating season!
When it's colder outside than the Alaskan night, the question is: how long to cook salmon? In lieu of firing up your grill, a great winter method is to pan-sear the salmon. Pan-searing uses high, or medium-high, heat to immediately seal in the flavors and juices of the fish, searing the outside with a little extra texture, reminiscent of grilling. How long to cook salmon will vary depending on the thickness of the cut and on whether you start with frozen fish, or thaw it out first (or have it fresh). Frozen fish will require a few extra minutes per side, but you still only want to flip it once. If it seems like it is sticking to the pan, don't be afraid to shake the pan a bit to keep it loose.
To maintain that taste of summer, look over your favorite grilled salmon recipes to get an idea of the spices. When grilling or pan-searing salmon, it is best to keep the spices relatively simple, as you don't want to overpower the succulent salmon itself. Salt, pepper, and lemon juice are the basic necessities. Try using some butter in the pan, instead of just oil, to add to the richness of the flavors.
Don't just shiver through the short days of winter while you wait for summer. Even if you can't be outside grilling salmon in the back yard, you can fill your home with the smells of summer, and fill your belly with salmon. Don't think about how long to cook salmon; just get out there and do it!
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