20 minutes
A simple yet exquisite recipe for seared salmon with crispy skin and tender, flavorful interior.
Skin-On Salmon fillets
0 oz
to taste
to taste
tablespoons
1. Dry the Salmon Fillets
Press the salmon fillets between paper towels to ensure the surfaces are thoroughly dry.
2. Season the Fillets
Season the fillets generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the Oil
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, reduce the heat to medium-low.
4. Cook the Salmon Skin Side Down
Carefully add the salmon fillets to the skillet, skin side down. Press each fillet firmly with a flexible fish spatula for about 10 seconds. Allow the salmon to cook, occasionally pressing gently with the spatula, until the skin releases easily from the pan, about 4 minutes.
5. Cook to Desired Temperature
Continue cooking the salmon until it reaches your desired internal temperature: 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium. This will take about 5 to 7 minutes in total.
6. Flip and Briefly Sear the Other Side
Once the salmon has reached the desired temperature, flip the fillets and cook on the second side for just 15 seconds.
7. Drain and Serve
Transfer the salmon to a paper towel-lined plate to drain any excess oil, then serve immediately.
Marinate the salmon in a mixture of soy sauce, ginger, garlic, and a touch of sesame oil before searing and serve with steamed rice and veggies.
Marinate the salmon briefly in a mixture of soy sauce, sesame oil, grated ginger, and garlic. After searing, glaze the salmon with a reduction of the marinade.
Prepare a compound butter with softened butter, minced garlic, and fresh herbs like dill or basil to place on the salmon after searing.
Mix finely chopped fresh herbs like dill, parsley, or tarragon with a bit of lemon zest and press onto the flesh side of the salmon before searing. The herbs will create a flavorful crust as they cook.
Combine maple syrup with whole-grain mustard and brush it on the salmon before searing for a sweet and savory taste with a glossy finish.
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