I’ve made salmon so many ways- roasted/baked, grilled, smoked, and broiled, but I’ve never pan-fried it before. And this recipe was just perfect! Searing the salmon in a bit of olive oil on a hot skillet creates a wonderful crust on the top and bottom and then you reduce the heat a bit and cook it until the middle is just cooked through and flakes easily. All you need to season the fish is some kosher salt and freshly ground black pepper. As the original recipe promised, it really is as delicious as the salmon you’d find at a fancy restaurant!

Pan-Seared Salmon

INGREDIENTS

1 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
freshly ground black pepper
4 (6-oz.) salmon fillets, ~1-1/4 in thick (you can remove the skin, but it’s fine to leave it on)

DIRECTIONS

1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. 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.

(Adapted from Once Upon a Chef)