Scared of cooking salmon at home? Don’t be. With our precise instructions, anybody who can set a timer can sear salmon like a pro.
Salmon is a popular fish for a reason – it’s meaty, tasty AND heart-healthy. (It’s full of those Omega-3 fats we’re all supposed to be eating.) And yet it’s one of the easiest, most forgiving fish to grill, sauté or sear.
With this precisely timed recipe, all the salmon needs is a few minutes in a hot pan, plus a squirt of lemon juice or a sprinkle of fresh herbs to “finish” it if you desire. Serve with a side of rice and a green vegetable for a heart-healthy meal worthy of a restaurant chef, but at affordable, cook-at-home prices.
4 salmon fillets (skin-on), each about 6 ounces and 1 to 1 1/4 inches thick
Salt and ground black pepper
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. When oil shimmers (but does not smoke) add fillets skin side down and cook, without moving fillets, until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turns opaque, 4 1/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed: 3 minutes for medium-rare and 3 1/2 minutes for medium. Remove fillets from pan; let stand 1 minute. Pat with paper towel to absorb excess fat on surface, if desired. Serve immediately.