Restaurant-Style Pan-Seared Salmon
, 15 min, 4
Four thick salmon fillets seared skin-side down until crisp, then finished skin-side up over medium heat.
| prepHeat 12-in / 30-cm nonstick skillet over medium-high heat until oil shimmers | ||
| 15 ml extra-virgin olive oil | Season salmon, sear skin-side up 4 min | Flip, reduce heat to medium, cook 4–5 min |
| ½ teaspoon kosher salt | ||
| Freshly ground black pepper | ||
| 4 (6-oz / 170 g) salmon fillets, 1¼-in / 3-cm thick | ||
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