Ingredients
Scale
4 salmon fillets (skin-on, 6-8 ounces each)
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons extra virgin olive oil
Lemon, for serving
Instructions
- Brine salmon: For well-seasoned salmon with minimal albumin (the white stuff that leaks out of the fish when cooking), season the fish with coarse kosher salt and leave at room temperature for 15 minutes. Then rinse fillets under cool water and dry well with paper towels. Turn flesh-side down and season skin generously with coarse salt and black pepper.
- Sear fish: Preheat nonstick skillet over medium-high heat. Once hot, add extra virgin olive oil to the pan, then add salmon fillets, skin side down. Season the flesh side of the fish with salt and set your timer for 6 minutes. When the timer sounds, check your salmon. You should see the lighter, cooked part of the fish at around 2/3 the way up the side of the fish. If needed, leave your fish to cook up to 6 1/2 or 7 minutes, checking the skin side to ensure it's crisp but not burning. Using a fish spatula, flip fillets gently. Set your timer for 90 seconds. Optionally, add a halved lemon to the skillet, cut side down. After 90 seconds, use an instant-read thermometer to temp the fish. For medium to medium well salmon, remove from the skillet at 130 degrees, and let carry-over cooking take it to 135 degrees.
- Garnish and serve: Serve seared salmon fillets with lemons and diced scallions or chives, if desired.
Notes
I tested this recipe using stainless steel, cast iron and nonstick skillets. For consistency and ease of use, the nonstick skillet won the day. Nothing fancy required, just a mid-level skillet. But it heated pretty evenly, crisped the skin well and didn't even hint at sticking. Consistently a stress-free cooking experience.
For rare salmon, remove from pan at 115°F.
For medium-rare salmon, remove around 120°F.
For medium, remove at 125°F.
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: Stovetop
- Cuisine: American, French