1) How to stop my pan-fried salmon from sticking to the pan??? 2) Any tasty tried and tested marinade recipes?

Did it stick to the pan





a) because I cook it for too long (I like my fish cooked throughly but not overcooked)?





b) because i didn't prep the salmon properly (I made a sugar, garlic, salt and oil marinade)





c) because my pan is no good





d) other








2) Any good marinade recipes for salmon?





Is it1) How to stop my pan-fried salmon from sticking to the pan??? 2) Any tasty tried and tested marinade recipes?
Prep should have been good enough for a great meal, I like your marinade





Chef's secret for a great seasoned pan.





If you cannot invest in a new pan, heat the one you currently have with a slight coat of oil. Let cool, wipe out the oil and scrub pan with salt. wipe with a damp cloth and dry. You can use this process also for a good omlet pan.





Always put fish in a fairly hot pot when pot is cold fish will stick.





OR





Invest in a good quality non stick pan or a Calphalon fry pan Remember to have the pan hot and well oiled.


http://www.calphalon.com/calphalon/consu鈥?/a>





This is another way to avoid sticking


http://www.instructables.com/id/Pan-frie鈥?/a>





Answer to 2) since you like the sweet marinade me too.


http://www.countryliving.com/recipefinde鈥?/a>1) How to stop my pan-fried salmon from sticking to the pan??? 2) Any tasty tried and tested marinade recipes?
1. Buy a non stick pan and coat it with a little olive oil. Use the one you've got, but dry off the salmon first, get the pan with the drop of olive oil really hot before you place the salmon steaks in it and then just quickly sear both sides before turning the heat down. It should not stick then.





2. Excellent marinade:


Zest the peel from an orange and a lime, mix the zest in a little olive oil and add the juice of both the orange and the lime to the mixture. Use as marinade. (You can use a lemon in place of the lime if you wish)





Drizzle the marinade over the cooked salmon as you serve it.





Salmon then tastes great and all the 'fishy' taste has gone.


Enjoy
A couple of things come to mind:





1. The sugar in the marinade will stick to surfaces


2. You most likely need a better pan


3. Spray your cooking surfaces with Pam before cooking


4. Make sure that the pan is hot enough to sear the fish before attempting to turn it. I don't think that you are cooking it long enough for the caramelization process to occur.


5. Baste your fish with the marinade after its been seared and is nearly finished.





Alternative Flavors:





#1: Teriyaki Sauce, butter, red pepper flakes


#2: Lemon juice, soy sauce, chopped green onion, brown sugar


#3: White wine, rosemary, melted butter
dont listern to any1else. buy a cast iron pan with a thick bottom and prove it well( heat up a spoon of oil and salt to a high temperature and rub with kitchen paper. repeat several times). heat your pan over a medium flame for a minute bofore adding your oil. place your fish skin side down and dont move for a least 2 minutes. shake the pan slightly to loosen the skin from the pan. use a spatula to turn the fish over. turn the heat off and let the fish cook in the heat of the pan.
Get some light brown sugar, soy sauce and garlic powder. Make a marinade with this. Marinade for one to two hours and grill or pan sear to perfection.





Much like Bourbon Marinade without the Bourbon.





I use a non-stick pan or my cast iron pan. Never hurts to have a good one handy. Go shopping.
First, spray your pan with a little oil.


Second, never use sugar in a marinade.


Third, don't use a high heat or cook too long.


Salmon is very delicate %26amp; should just be poached.


Put a little water in the pan %26amp; a pot lid over the fish.


You'd do better with a dill %26amp; lemon white sauce.
If you have one, use a teflon pan AND use a non-stick spray. The sugar is carmelizing and causing your fish to stick. Another option is to cook it in the oven on aluminum foil with non-stick spray.
Almost as soon as you put it down, skin side first, just move it a little so that it doesn't stick.





I only lightly salt and oil mine and serve with lemon wedges.
I use a non-stick pan and then I put a little olive oil in it and wipe it around with a paper towel. Stuff doesn't stick. You're not supposed to use spray oils on non-stick pans.
I would certainly change your pan to a decent non stick pan. A good quality one.
sounds like u need a new good quality non stick pan. i bought 1 last week and dont need to use oil to fry a egg =D
Try non-stick pan - but do NOT OVER HEAT IT! It will smell awful and burn your non-stick surface......and make you sick.