WHAT YOU’LL 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.
HOW TO MAKE PAN SEARED SALMON
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!
