The LAZIEST but Best Way to Cook Salmon

Ingredients

• 2 fillets Salmon Fillet (Skin‑on, about 200 g each, fresh)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp High Smoke Point Oil (Canola, grapeseed, or vegetable oil)
• 2 tbsp Unsalted Butter (Melted, for sauce)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Fresh Tarragon Flowers (Garnish, optional if unavailable use chopped tarragon leaves)

Instructions

1. Pat and Season Salmon

   Use paper towels to pat the salmon fillets completely dry, then sprinkle both sides with salt and freshly ground black pepper.

   Time: PT5M

2. Heat Oil Until Smoking

   Add the high‑smoke‑point oil to the skillet and heat over medium‑high until the oil just begins to smoke.

   Time: PT2M

3. Sear Skin‑Side Down

   Place the salmon fillets skin‑side down in the hot pan, press gently with a spatula for 5 seconds to ensure full contact, then reduce heat to medium‑low and cook for 6‑8 minutes until the skin is deep golden and releases easily.

   Time: PT8M

4. Finish (Optional Flip)

   If you prefer the flesh more done, gently flip the fillets and cook an additional 1‑2 minutes; for medium‑rare, skip this step.

   Time: PT2M

5. Prepare Butter‑Lemon Sauce

   While the salmon cooks, melt the butter in a small bowl (microwave or stovetop) and whisk in the fresh lemon juice until smooth.

   Time: PT2M

6. Plate and Garnish

   Transfer the salmon to a serving plate, drizzle the butter‑lemon sauce over the top, and sprinkle the tarragon flowers for a fresh aromatic finish.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

2 g

Fat

35 g

Fiber

0 g