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Simple Pan-Seared Salmon
 

4 skin-on salmon fillets, about 6 oz. each and 1 to 1-¼ inches thick salt and ground black pepper 1 T vegetable oil, plus 1 pat butter Heat a 12 inch heavy-bottomed skillet for 3 minutes over high heat. Sprinkle salmon with salt and ground black pepper. Add oil to pan; swirl to coat. Add fillets skin side down and cook, without moving fillets for 30 seconds. Reduce heat to medium high. Continue to cook until skin side is well browned and bottom half of fillets turns opaque, about 4½ minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm: 3 minutes for medium-rare and 3½ minutes for medium. You can easily remove the skin from the salmon at this point with a knife, gently pulling until all skin is removed. Turn the salmon over and sear briefly, or until desired doneness is reached. Remove fillets from pan; let stand 1 minute. Serve immediately with lemon wedges. Note: If center is completely opaque and the orange color is dull, the fish is overcooked. A splatter screen helps reduce the mess of pan-searing

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.