Pan-Fried Salmon
- Level: Easy
- 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: 27 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 7 min
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
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.
Cook’s Note
Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens.