Serves 1
Directions
- 1Pat the salmon dry.
- 2Season the salmon with salt for 10-15 minutes, adding pepper if desired. If the salmon has skin, season the skin too.
- 3Heat a pan with minimal oil.
- 4Place the salmon skin side down in the hot pan.
- 5Press lightly for 10 seconds to keep the skin flat.
- 6Cook mostly on the skin side, watching the color climb up the fillet.
- 7When the color has almost reached the top, flip the salmon for 30-60 seconds.
- 8Turn off the heat a bit early to let carryover cooking finish the salmon.
- 9Finish with a bit of butter, lemon, and optionally garlic or dill.
- 10Let the salmon rest before serving.
Ingredients
- salmon
- salt
- pepper
- oil
- butter
- lemon
- garlic
- dill
Equipment
pan
Tips
- Pat the salmon completely dry before searing to ensure a crispy skin.
- Season the skin if the salmon has it.
- Press the salmon lightly for 10 seconds when the skin side is down to keep the skin flat and crispy.
- Cook mostly on the skin side.
- Turn off the heat slightly early; carryover cooking will finish the job.
- Do not poke the salmon with a fork to avoid losing juices.
- Let the salmon rest before serving.
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