Pan-Seared Salmon
Searing salmon in a hot skillet is not only a speedy way to prepare it, but it also makes for a super-crisp crust and a tender, flaky center. A nonstick pan makes cleanup easy, but a heavy, cast-iron or stainless steel skillet works, too — just be sure to use a large one to avoid crowding the fish, and make sure to preheat the pan to avoid sticking. Make the recipe as written, or finish the salmon with a steakhouse-inspired butter-and-garlic baste (see Tip). Add a squeeze of lemon juice and a sprinkling of fresh herbs, such as parsley, dill or tarragon, if you have some on hand.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4(6-ounce) salmon fillets, skin on or off
- 1tablespoon extra-virgin olive oil
- Kosher salt (such as Diamond Crystal)
- Black pepper
- Half a lemon, for serving
- Chopped fresh parsley, dill or tarragon, for serving (optional)
Instructions
Step 1
Heat a (12-inch) nonstick, cast-iron or stainless steel skillet over medium-high until it’s very hot. (A drop of water flicked onto the pan should turn to steam almost immediately.)Step 2
Meanwhile, pat the salmon fillets dry with paper towels. Pour the oil over them and toss to coat, then season all over with salt and pepper.Step 3
When the pan is hot, add the fillets skin-side up, spacing them evenly. Cook until the salmon is browned on the bottom and releases easily from the pan, 3 to 4 minutes. Flip the fillets, reduce the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.Step 4
Remove the fish to a platter or individual plates and rest for 5 minutes, then squeeze the lemon on top and sprinkle with fresh parsley, if desired.