Pan Seared Salmon with Crispy Skin

Ingredients

• 2 pieces Salmon Fillets (6‑ounce, skin‑on, preferably wild‑caught)
• 1 tablespoon Olive Oil (high smoke‑point oil)
• 1/2 teaspoon Kosher Salt (for seasoning the skin)
• 1 tablespoon Unsalted Butter (cut into a knob for basting)

Instructions

1. Pat and Salt the Salmon

   Use paper towels to pat the salmon fillets completely dry, then sprinkle the skin side with kosher salt.

   Time: PT2M

2. Heat the Pan and Add Oil

   Place the frying pan over medium‑high heat, add 1 tablespoon olive oil, and let it heat until it shimmers.

   Time: PT2M

   Temperature: medium-high

3. Place Salmon Skin‑Side Down

   Lay the fillets skin side down in the pan, then use a spatula to gently press the fillet for 10‑15 seconds to keep the skin flat.

   Time: PT1M

4. Crisp the Skin

   Let the salmon cook undisturbed for 6 minutes, allowing the skin to turn golden‑brown and crisp.

   Time: PT6M

   Temperature: medium-high

5. Flip and Baste

   Flip the fillets gently. After 2 minutes, lower the heat to low, add the butter knob, and baste the salmon with the melted butter for another 2‑3 minutes until the flesh is just cooked through.

   Time: PT4M

   Temperature: low

6. Rest and Serve

   Transfer the salmon to a plate and let it rest for 1 minute before serving.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

34g

Carbohydrates

0g

Fat

20g

Fiber

0g