Indoor-Grilled Salmon
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 29
- Cholesterol
- 78
- Sodium
- 346
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
Four 5-ounce center-cut salmon fillets (about 1-inch-thick), skin-on
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions
- Bring the salmon to room temperature 20 minutes before grilling.
- Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
- Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
- Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
- Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.