Quick Seared Salmon
A simple and fast recipe for perfectly seared salmon fillets, achieving irresistibly crispy skin and a tender, flaky interior. Ideal for a healthy weeknight dinner.
Ingredients
- 2 fillet salmon skin-on or off
- 1 teaspoon olive oil extra virgin
- 0.5 teaspoon salt sea salt preferred
- 0.25 teaspoon black pepper freshly ground
Instructions
- Pat salmon fillets thoroughly dry with paper towels. This is crucial for achieving crispy skin.
- Season both sides of the salmon fillets generously with salt and freshly ground black pepper.
- Heat olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
- Place salmon fillets, skin-side down (if applicable), into the hot pan. Cook for 4-6 minutes, pressing gently with a spatula to ensure full contact with the pan and help crisp the skin.
- Flip the salmon and cook for another 3-5 minutes, or until cooked to your desired doneness (internal temperature reaches 145°F/63°C). The flesh should be opaque and flake easily.
- Remove from pan and serve immediately with your favorite sides.
Notes
For extra flavor, marinate the salmon in a little lemon juice and dill for 15 minutes before patting dry. Serve with a squeeze of fresh lemon, roasted asparagus, or a simple green salad. Ensure your pan is hot enough before adding the fish for the best sear.