Ingredients
- 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
- Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens
Directions
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.
Copyright 2003 Television Food Network, G.P. All rights reserved
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By Jahright
Los Angeles, CA
on September 13, 2011
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Came out great!
By l.dugan_10824093
Southaven, MS
on July 28, 2008
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I added a little dill and garlic. This was the best salmon I've ever cooked! Better than some restaurants. I served this with a honey-dijon sauce. Highly reccommended.
By paulwisen37_7866351
Martinez, GA
on June 16, 2007
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I am single and this recipe helped me out big time. Even though I have gone to Culinary School, the only thing I did different was I used Emirl's Bam Dust.
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