- Total: 27 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 7 min
- Yield:4 servings
4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens.
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