Servings 4 servings
Ingredients
- 4 (6- to 8-oz.) salmon filets (skin optional)
- 3 Tablespoons extra-virgin olive oil
Instructions
- Season the salmon on both sides with salt and pepper.
- Add the oil to a large nonstick skillet set over medium heat.
- Once the oil is hot, add the salmon filets in a single layer and cook, undisturbed, for 5 minutes.
- Flip the salmon once and continue cooking until it reaches your desired level of doneness. Note: For medium (or 120 to 135°F), continue cooking an additional 4 to 6 minutes.
Notes
- For the best sear, make sure the salmon is patted dry, and the oil is hot before adding it to the pan.
- Skin-on vs. skin-off: Both work; it really comes down to preference. If you love crispy skin, cook the salmon skin-side down first and let it get deeply golden before flipping. I personally prefer removing the skin before cooking. I find it simpler, more consistent and just as delicious. There’s no wrong choice here.
- Salmon is best cooked to personal preference. I like it around 125–135°F for a tender, juicy center. According to the FDA, salmon is considered fully cooked at 145°F, which will be firmer.
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