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Easy Seared Salmon Fillet

Ingredients (4)

  • 2 to 3 tablespoons olive oil
  • 2 (6-ounce, 1-1/2-inch-thick) skin-on salmon fillets
  • Kosher salt
  • Freshly ground black pepper
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Easy Seared Salmon Fillet

A simple seared salmon fillet can jazz up a lettuce or grain salad, be added to herbed scrambled eggs, or be served with vegetable sides or legumes. Just season the fish with salt and pepper and sear both sides in a hot pan with oil until just done in the center.

And see our guide to types of salmon for more about different varieties of the fish.

Tips for Salmon and Fish

Instructions

  1. 1Heat the oil a medium frying pan over high heat until shimmering (there should be a thin coating of oil over the entire surface of the pan—add more if needed). Meanwhile, pat the salmon dry with paper towels and generously season both sides with salt and pepper.
  2. 2Lay the salmon skin-side down in the pan and reduce the heat to medium low. Do not move the fish. Cook, undisturbed, until the skin is deeply browned and crispy and the salmon is cooked about three-quarters of the way through, about 7 minutes (the salmon should easily release from the pan; if it doesn’t, let it cook a minute more).
  3. 3Using a flat metal spatula or fish spatula, flip the salmon and cook until it’s just barely opaque in the center, about 3 minutes more. Serve immediately, skin-side up.
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