The Only Way You Should Cook Your Salmon

Ingredients

• 2 pieces Salmon Fillets (6‑oz each, skin‑on, fresh)
• 1 tsp Kosher Salt (For seasoning the salmon)
• 2 tbsp Avocado Oil (High smoke‑point oil for searing)
• 2 tbsp Unsalted Butter (Added after flipping the salmon)
• 1/2 tsp Dried Thyme (Mixed with rosemary for herb flavor)
• 1/2 tsp Dried Rosemary (Mixed with thyme for herb flavor)
• 1/2 tsp Chipotle Chili Powder (Provides smoky heat)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 pinch Black Pepper (Optional, for seasoning)

Instructions

1. Season the Salmon

   Pat the salmon fillets dry with paper towels, then sprinkle both sides with kosher salt and a pinch of black pepper.

   Time: PT2M

2. Heat the Skillet

   Place the stainless steel skillet over medium‑high heat. When a few drops of water sizzle and dance on the surface, the pan is ready.

   Time: PT2M

3. Add Oil

   Drizzle the avocado oil into the hot pan, swirling to coat the surface.

   Time: PT30S

4. Sear Skin‑Side Down

   Lay the salmon fillets skin‑side down in the pan. Press gently with a spatula for 5 seconds to ensure even contact, then let cook undisturbed.

   Time: PT4M

5. Flip and Add Butter & Spices

   Reduce the heat to medium‑low, flip the salmon, then add the butter, dried thyme, dried rosemary, and chipotle chili powder. Spoon the foaming butter over the fish as it melts.

   Time: PT3M

6. Finish with Lemon Juice

   When the salmon is opaque and flakes easily (about 2‑3 minutes after flipping), squeeze fresh lemon juice over the fillets and remove from the pan.

   Time: PT30S

7. Rest and Serve

   Transfer the salmon to a plate and let rest for 2 minutes before serving. Garnish with extra lemon wedges if desired.

   Time: PT2M

Nutrition Facts

Calories

345

Protein

22 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g