Sear salmon skin side down and serve this nutritious idea

Matt Jenner

Contributing Writer

For many people, the perfect piece of fish is one that is prepared simply, with only a few other ingredients, so they can taste the delicate flavors of the fish itself. This dish is a simple preparation of salmon filet that could rival any seafood restaurant. A dusting of salt and pepper on the fish followed by a quick pan-sear makes sure the salmon has a good crust on the outside but is moist and flaky on the inside.

Leave the salmon skin on or take it off, but the recipe that follows calls for a skinless filet. This dish comes together quickly, so it's important to get the pan very hot and pay close attention to the fish. Overcooked salmon can get tough and rubbery — not the texture that is sought here! This dish is ideal for all fish lovers and is a delicious option for people learning to like salmon. Make it a fully healthy meal by serving the salmon alongside a bed of steamed rice and grilled vegetables.

Cooktop Cove

Simple Pan-Seared Salmon

5 mins

10 mins

15 mins

Four 6-ounce salmon filets, skinless, about 1 1/4 inches thick

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

1 lemon, sliced

Season the filets with salt and pepper liberally on both sides.

Heat the vegetable oil in a medium sized pan over medium high heat.

When the oil is hot, place the fish filets into the pan until one side has a golden crust, about 4 minutes. Avoid moving the fish during this time.

When a crust has formed, reduce the heat to medium, and flip over the filets.

Allow the fish to cook a few minutes more to the temperature of your liking, about another 3 to 5 minutes.

Remove the fish from the pan, and place on a serving platter or individual plates.

Garnish with lemon slices and serve warm.

Resources

Print this recipe