Pan-Seared Salmon

Method

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1. Pat the fillets very dry and season the flesh with half the salt and the pepper and the skin with the rest.

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2. Heat the oil in a large non-stick or cast-iron pan over medium-high heat until it shimmers.

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3. Lay the fillets in the pan skin side down, away from you, and press each flat with a fish slice for 20 seconds.

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4. Cook 5 to 6 minutes without moving, until the skin is crisp and releases easily and the flesh is opaque about three quarters of the way up the side.

   Mark done Start 5 min timer

5. Turn and cook 1 to 2 minutes for medium, 54°C / 130°F, or up to 3 minutes for well done.

   Mark done Start 1 min timer

6. Rest skin side up for 2 minutes and serve with lemon wedges and dill.

   Mark done Start 2 min timer

Chef’s Tips

• Let the skin release by itself. If it sticks, it is not ready to turn.
• Pull it at 54°C to 57°C for silky, medium salmon.
• A white protein that seeps out is a sign of high heat. Lower the burner slightly next time.

Pairing Suggestions

• Buttered new potatoes
• Steamed asparagus
• A lemon and herb salad

Storage & Reheating

Refrigerate up to 3 days and flake into salads and pasta. Freeze cooked fillets for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.