Ingredients
Salmon Fillets
- 4 salmon fillets (6 ounces each, skin on)
Seasoning
- ½ teaspoon kosher salt (or to taste)
- freshly ground black pepper (to taste)
Cooking Oil and Garnish
- 1 ½ tablespoons avocado oil (or olive oil)
- fresh lemon wedges (for serving)
Instructions
- Bring Salmon to Room Temperature: Let the salmon rest at room temperature for 15-20 minutes to ensure even cooking.
- Season the Fillets: Pat the salmon fillets dry thoroughly with paper towels. Season generously with kosher salt and freshly ground black pepper.
- Heat the Skillet and Oil: Place a large cast iron or nonstick skillet over medium-high heat and add the avocado oil. Heat until the oil is shimmering and the pan is hot.
- Sear the Salmon, Skin Side Up: Reduce heat to medium and place the salmon fillets in the skillet skin side up. Cook for 4-6 minutes until a golden brown crust forms and the fish releases easily from the pan.
- Flip and Cook Skin Side Down: Using a thin spatula, carefully flip the fillets so the skin side is down. Cook for an additional 2-4 minutes until the salmon reaches your preferred level of doneness.
- Serve: Remove the salmon from the pan and serve immediately with fresh lemon wedges for squeezing over the top.
Notes
- Bringing salmon to room temperature helps avoid uneven cooking.
- Patting the fillets dry ensures the crust crisps properly.
- You can substitute olive oil if avocado oil is unavailable.
- Adjust cooking times based on thickness and desired doneness.
- Use a thin, flexible spatula to avoid breaking the fillets when flipping.
- Serve with a side of steamed vegetables or salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
