I am trying to make fried salmon in my stainless steel pan. My goal is to have a nicely browned exterior, but I keep running into the same problem: Once the outer layer of the salmon starts to brown, it sticks to the bottom of the pan, and peels right off the fillet when I try to turn the fish over.
The answers to this similar question all seem to be focused on heating the pan before putting the fish in. This doesn't seem to work in my situation. I am already preheating the pan for a couple of minutes. In case it makes a difference, I have been using olive oil.
Is there a special trick to searing salmon in a stainless steel pan (I prefer to avoid pans with non-stick coatings) without the bottom of the fish peeling off as soon as it browns? Am I just doing this entirely wrong?