– 4 salmon fillets – Salt and pepper to taste – 2 tbsp olive oil or vegetable oil – 1 lemon, sliced (optional) – Fresh herbs for garnish (optional)
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
Heat the Pan: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the olive oil or vegetable oil and let it heat until shimmering.
Place Salmon in Pan: Place the salmon fillets in the pan, skin-side down if they have skin. Make sure not to overcrowd the pan; cook in batches if necessary.
Sear the Salmon: Cook the salmon undisturbed for about 4-5 minutes, allowing the skin to crisp up and the bottom to develop a golden-brown crust. Use a spatula to press down gently on the fillets to ensure even searing.
Flip the Salmon: Carefully flip the salmon fillets using a spatula. Cook the other side for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Optional Additions: If desired, add lemon slices to the pan during the last minute of cooking for added flavor. You can also add a splash of white wine or a pat of butter for extra richness.
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