Martha's Pan Seared Salmon Fillets

3.9

(43)

This easy technique yields delicious results.

How to Make decorvow's Pan Seared Salmon

3:07

Servings:

2

Martha's simple pan seared salmon recipe calls for skin-on salmon, which crisps up beautifully with this technique. The method starts with drying and salting the fish and cooking it skin-side down in a nonstick skillet over medium-high heat until the skin is crispy and brown. Then, the pan is transferred to the oven to finish cooking the salmon. This is the perfect technique for thicker fish fillets; the gentle heat of the oven helps them to cook evenly after you’ve seared them on the stovetop. A slice of compound butter like the lemon-caper one Martha uses here, is the finishing touch.

pan seared salmon fillet — David M. Russell

Directions

Preheat oven and heat skillet on stove:

Preheat oven to 350°F. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil.
Dry salmon and season:

Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt.
Sear salmon:

When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes.
Turn and transfer to oven:

Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through.
Briefly rest, then serve topped with butter:

Let rest for 2 minutes, then serve immediately topped with a pat of compound butter.