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Perfect Pan-Seared Salmon

This dish features a salmon fillet cooked with a focus on achieving a crispy, golden skin and tender, flaky flesh. The key technique involves heating a heavy skillet to the right temperature and searing the fish without moving it, resulting in a beautifully textured and visually appealing final presentation. It’s a simple yet sophisticated way to enjoy seafood with a satisfying crunch and moist interior.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillets preferably skin-on, fresh and bright in color
  • 1 tsp sea salt for seasoning
  • 1/2 tsp freshly ground black pepper or to taste
  • 1 tbsp neutral high-smoke-point oil like grapeseed or canola oil
  • 1 lemon fresh lemon for squeezing after cooking
  • a few sprigs fresh herbs such as dill or thyme, optional

Equipment

  • Heavy skillet (cast iron or non-stick)
  • Tongs or spatula
  • Paper towels
  • Small bowl
  • Sharp knife

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, especially the skin, to ensure crispness.
  2. Season the fillets generously on both sides with sea salt and freshly ground black pepper, pressing gently to help the seasoning adhere.
  3. Heat your heavy skillet over medium-high heat until it’s hot and shimmering—look for a slight shimmer on the surface, indicating readiness.
  4. Add a tablespoon of neutral oil to the pan, swirling to coat evenly. Wait until the oil shimmers gently, signaling it's hot enough for searing.
  5. Gently lay the salmon fillet skin-side down into the pan, away from you to avoid splatters, and press lightly with a spatula for about 15 seconds to ensure full contact.
  6. Let the salmon sear without moving it for 4 to 6 minutes, watching as the skin turns a deep golden brown and becomes crispy, while the sides start to turn opaque.
  7. Carefully flip the fillet using tongs or a spatula, then cook for another 2 to 4 minutes until the flesh is just opaque and flakes easily with a fork.
  8. Remove the salmon from the pan and transfer to a plate, tent loosely with foil, and let rest for 2 minutes to allow juices to settle.
  9. Squeeze fresh lemon over the fillet, sprinkle with herbs if using, and serve immediately for maximum crispness and moist, flaky flesh.

Notes

Ensure your pan is properly heated before adding oil to achieve the best sear. Pat the salmon dry thoroughly for crispy skin. Rest the fish after cooking to preserve moisture and flavor.