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American · Lunch, dinner

Seared Salmon

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Pan searing gives salmon a crisp exterior while preserving a moist center. Beginning skin-side down and pressing the fillet briefly prevents curling and renders the skin evenly.

Ingredients

  • 4 skin-on salmon fillets, about 170 g each
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 1 tablespoon butter
  • 1 lemon, cut into wedges

How to cook

  1. Pat salmon very dry and season. Heat oil in a heavy skillet over medium-high heat.
  2. Add salmon skin-side down and press gently for 20 seconds. Cook without moving for 4 to 6 minutes.
  3. Turn, add butter, and cook for 1 to 3 minutes, to the desired doneness.
  4. Rest briefly and serve with lemon.

Recipe photographs link to their original publishers.