Salmon for Beginners

Ingredients

• 1 fillet Salmon Fillet (skin on, farm‑raised, about 200 g)
• 0.5 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Garlic Powder (granulated)
• 0.25 tsp Onion Powder (granulated)
• 1 tbsp Olive Oil (extra virgin)
• 1 tbsp Unsalted Butter (cut into small pieces)

Instructions

1. Inspect for Pin Bones

   Run your fingers over the flesh side of the salmon and pull out any visible pin bones with tweezers.

   Time: PT2M

2. Season the Fillet

   Pat the salmon dry, then sprinkle both sides evenly with salt, freshly ground black pepper, garlic powder, and onion powder.

   Time: PT2M

3. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you finish the pan‑sear.

   Time: PT5M

   Temperature: 350°F

4. Heat the Skillet

   Place the non‑stick skillet over medium‑high heat. When hot, add 1 tbsp olive oil followed by 1 tbsp butter; swirl until the butter foams.

   Time: PT2M

5. Sear Flesh Side Down

   Lay the salmon in the skillet flesh side down, away from you, and let it cook undisturbed for about 1‑2 minutes until the edges turn opaque.

   Time: PT2M

6. Flip and Sear Skin Side

   Carefully flip the fillet using a spatula and cook skin side down for another 1‑2 minutes. The skin will not be crisp because we are removing it later.

   Time: PT2M

7. Finish in the Oven

   Transfer the skillet (or move the fillet to a prepared baking sheet), pour any pan juices over the fish, and bake in the 350°F oven for 8‑10 minutes, or until the center reaches your desired doneness (medium‑rare at 125°F, fully cooked at 145°F).

   Time: PT9M

   Temperature: 350°F

8. Rest and Serve

   Remove the salmon from the oven, let it rest on a plate for 2 minutes, then drizzle any remaining pan juices over the top. If you kept the skin on, gently slide a fork under the flesh and lift it away from the skin.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

34 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g