This is really more of a technique than a recipe, and it’s easy to master at home. The key is to start with the right-sized fillets (the ready-to-cook 6-oz portions sold at the fish counter are ideal) so that the fish cooks fully on the interior without overcooking on the exterior. It’s also important to resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful golden crust that makes this dish restaurant-worthy.
- extra virgin olive oil : 1 Tbsp
- kosher salt : 0.5 tsp
- freshly ground black pepper : 0.25 tsp
- salmon : 4 piece ((6-ounce), fillets, 1-1/4 in thick)
Stages of cooking
Season the salmon with the salt and a few grinds of pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Transfer to a platter and serve. Enjoy!