This Pan Seared Salmon has a robustly crispy skin and moist interior, just like at the restaurant.
Ingredients
2salmon filletsskin-on, descaled, and patted dry with paper towels
avocado oil*or ghee, for searing
salt
Instructions
Preheat a skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).
Add enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.
Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.
Let the salmon cook for 90% of the time on the skin side. The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side.
Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side. Serve on the plate skin side up, and enjoy!
Notes
My salmon fillets were about 6 ounce portions, cooked in a 9" skillet. But the size of the fillets doesn't really matter, so long as you're using an appropriately sized skillet along with it.*Any high smoke point oil works here.Storing leftovers: Store in an airtight container for up to 3 days.Freezing: Store in an airtight container for up to 2 months. For best results, thaw in the fridge overnight before reheating.Reheating: The best way to reheat is to crisp the skin in the skillet much like how you cooked it, skin-side down, then give it a flip at the end to warm the top. You may also use the microwave, but I recommend cooking gently at no more than 50% power in 30 second intervals until it’s warm to the touch, as it’s very easy to overheat the fish.Doneness: I like to cook the interior to an internal temperature of 125F, which is considered medium. It is slightly pink this way. For fully cooked through, cook to 140F, as measured with an instant read thermometer.