The Best Salmon You'll Ever Make (Restaurant-Quality)

Ingredients

• 2 pieces Salmon Fillets (skin‑on, about 6 oz each, farm‑raised for extra fat)
• 2 Tbsp Olive Oil (high‑smoke‑point oil for searing)
• 0.5 tsp Kosher Salt (lightly seasons the fish)
• 0.25 tsp Black Pepper (freshly ground)
• 4 pieces Lemon Wedges (for serving, optional)

Instructions

1. Select and Inspect Salmon

   Choose farm‑raised salmon with a pink‑rosy color, a fresh ocean‑breeze scent, and a smooth, non‑slimy surface. If any of these checks fail, return the fish and select another.

   Time: PT5M

2. Pat Dry and Season

   Place the fillets on a paper towel, pat the skin side dry thoroughly, then sprinkle both sides with kosher salt and freshly ground black pepper. The salt will draw out any remaining moisture.

   Time: PT3M

3. Heat Pan and Add Oil

   Put the skillet on medium‑high heat, add the olive oil, and swirl to coat the bottom. Heat until the oil shimmers and a thin wisp of smoke appears.

   Time: PT2M

   Temperature: medium‑high

4. Sear Skin Side

   Lay the fillets skin‑side down away from you to avoid splatter. Press gently for 10 seconds to ensure full contact, then let cook undisturbed. Reduce heat slightly if the oil begins to smoke heavily.

   Time: PT5M

   Temperature: medium‑high

5. Flip and Finish Flesh Side

   When the skin is golden and releases easily, use tongs to flip the fillet. Lower the heat to medium and cook the flesh side for 2‑3 minutes until the center is a rosy pink.

   Time: PT2M

   Temperature: medium

6. Rest Skin‑Side Up

   Transfer the fillets to a cooling rack or plate, skin side up, and let rest for 3 minutes. This keeps the skin crisp and allows juices to redistribute.

   Time: PT3M

7. Plate and Serve

   Arrange the salmon on a serving plate, skin side up. Add lemon wedges and a light salad if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g