This Pan-Seared Salmon is a simple yet flavorful dish that showcases the natural taste of salmon, making it a great go-to for a healthy and satisfying meal.

Tips

• Thoroughly drying the salmon and preheating the pan help prevent sticking and set the stage for crisp skin.
• Pressing down on the fish as soon as it hits the pan keeps the skin flat so it cooks evenly and crisps all over.
• Cooking the salmon most of the way on the first side produces gently cooked meat that stays juicy and tender.
• Choose fresh, firm salmon with shiny skin for the best flavor and texture.
• For salmon with a nice, translucent medium-rare center, cook until an instant-read thermometer inserted into the very center of the fillet registers 120°F (49°C). This will take about six minutes for a large fillet.

For those concerned about sustainability, I’ve got good news for you. Globally, roughly 70-80% of all salmon consumed (and 100% of all Atlantic Salmon) is farmed, not wild. Look for ASC or MSC certifications to ensure ethical aqua-farming practices.

How to make Pan Seared Salmon

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• Lemon wedges, for serving
• Fresh parsley, for garnish

Directions:

1. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
2. Heat the olive oil or butter in a large skillet over medium-high heat until hot but not smoking.
3. Place the salmon fillets skin-side down in the skillet and press lightly with a spatula to ensure even contact with the pan. Cook for 4-5 minutes without moving the fillets, allowing the skin to crisp up.
4. Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove from the heat and serve immediately, garnished with fresh parsley and lemon wedges on the side.