Truffle Boy's cake tester hack backfires spectacularly! 😬

Ingredients

• 2 pieces Salmon Fillet (Skin‑on, about 6‑oz each, fresh)
• 2 tablespoons Olive Oil (Extra‑virgin, for searing)
• 1 teaspoon Salt (Kosher or sea salt)
• ½ teaspoon Black Pepper (Freshly ground)
• 1 tablespoon Butter (Unsalted, added at the end for flavor)
• 1 piece Cake Tester (or Thin Metal Skewer) (Used to probe firmness of the salmon)

Instructions

1. Pat and Season Salmon

   Remove salmon from packaging, pat dry with paper towels, then sprinkle both sides with salt and black pepper.

   Time: PT3M

2. Heat the Skillet

   Place the heavy‑bottom skillet over medium‑high heat and add olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

3. Sear the Salmon Skin‑Side Down

   Lay the fillets skin‑side down in the hot pan. Press gently with a spatula for 10 seconds to prevent curling, then cook 4 minutes without moving.

   Time: PT4M

4. Flip and Finish Cooking

   Using tongs, flip the fillets and add butter to the pan. Cook an additional 2‑3 minutes, basting with melted butter.

   Time: PT3M

5. Check Doneness with Cake Tester

   Insert the cake tester into the thickest part of the fillet. It should meet slight resistance but slide in easily; the flesh should feel firm yet spring back slightly.

   Time: PT1M

6. Rest and Serve

   Transfer salmon to a warm plate, let rest 1 minute, then serve immediately with your favorite side.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

22g

Carbohydrates

0g

Fat

18g

Fiber

0g