Pan Seared Salmon Recipe

I’ve said it before and I’ll say it again: I love salmon. The only thing more satisfying than ordering a perfectly cooked salmon fillet at a restaurant is making one myself in the comfort of my own home. Searing it in a cast iron skillet is a great way to get tender, melt in your mouth salmon in minutes. I strongly recommend using a cast iron skillet because it heats evenly and will help prevent the fish from sticking to the pan. When it comes to this method, the best advice I can give is to keep it simple. Here’s how to sear the perfect piece of salmon every time; this recipe serves two people.

Ingredients

2 salmon fillets, 6 - 8 ounces each (skin on)

1 - 2 tbsp grapeseed oil or olive oil

Salt and pepper

Garlic powder (optional)

Lemon juice or white vinegar to prep the fish (optional)

There is a lot of debate about this first step. Many people prefer to skip it: do what you feel most comfortable with. I like to clean the salmon with lemon juice or white vinegar and water before seasoning (just be sure to thoroughly clean your prep space afterward). Obviously cooking the fish thoroughly is the only way to destroy any harmful bacteria, but I like to use lemon juice or vinegar to remove any surface debris; I also find that this process helps impart extra flavor to the fish. Pat the fillets dry with paper towels, then season with salt and pepper (and garlic powder, if desired).

A hot skillet is essential for pan searing salmon

For the best results, leave the salmon fillets on the counter (covered) for about 20 - 30 minutes before cooking, so that they’re not super cold when you add them to the pan. Add the oil to the cast iron skillet and set it over high heat. Once the oil is hot, add the salmon fillets, skin side down. Cook for about 5 minutes, or until the skin is nice and crispy and the bottom half of each fillet becomes opaque, then turn the salmon onto its side. (It’s important to wait until the skin is crispy before trying to move it, otherwise, it may stick to the pan and cause the fish to fall apart.) Lower the heat and cook on each side until each fillet is nicely browned and cooked through. This process can be a little tricky, because there’s no exact timeframe to follow and the total cooking time will vary depending on the thickness of each fillet and how hot your pan gets, but trust your eye and keep in mind that the majority of the cooking will happen while the salmon is still skin side down: this is why it’s important not to turn it too early. Once the salmon is done, transfer to a plate and serve with your choice of sides.

Pan seared salmon with white rice and roasted broccoli