This pan seared salmon is easy to make and elegant to serve. Golden-crisp on top and just barely cooked in the center. It is one of my go-to recipes when I have hit the kitchen running. Only takes 15 minutes start to finish.
It is the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe and it is easy to master at home.
• Prep time: 5 minutes
• Cook time: 10 minutes
• Yield: Serves 4
• 1/2 tsp kosher salt
• 4 (6 ounces) salmon fillets
• 1 tbsp extra virgin olive oil
• freshly ground black pepper
What you will need to make pan seared salmon: The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.
- Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.
- Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
- Transfer to a platter and serve. Enjoy!
This great family recipe is thanks to Once Upon A Chef at https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html