One of the more frequent questions I get asked when I teach cooking classes is how to prepare quick, weeknight meals that do not require long lists of ingredients, multiple cooking steps, or, difficult-to-master cooking techniques.
For a simple, healthy, and satisfying weeknight meal, nothing beats the convenience of lean salmon fillets with a couple of basic ingredients that get cooked on a stovetop. Often, a quick cooking method and a hot stove can be a tricky combination; after all, nobody likes dry, over-done fish. This recipe, however, presents a simple technique that is worth mastering as it results in a perfect pan-seared salmon.
How to make the perfect pan-seared salmon
Choosing the right fish is important, as is choosing the kind of skillet, and, closely monitoring the cooking time. For this recipe, I use center-cut salmon fillets with the skin on, but Arctic char, halibut or any other firm, white fish would also be a good candidate to replace salmon. A non-stick skillet and a fish spatula will make searing and flipping easy. Finally, remember to ask the fishmonger for fillets that are of the same thickness for even cooking and do not be afraid to season your fish very generously–it needs it!
Do not forget to throw a lemon (cut in half; see photo) into the skillet. I always do when I cook fish as it will caramelize nicely and impart a wonderful flavor to your fish when you squeeze it on at the end of the cooking (not to mention that it will make the whole dish very photogenic too)! Serve the fish warm with a nice salad or roasted vegetables on the side and enjoy!
- 2 --- center cut, skin-on, salmon fillets, about 5-6 oz. each
- --- --- sea salt & freshly ground black pepper
- 2 TBSP. extra virgin olive oil
- 1 sm. lemon, cut in equal halves
- 1 TBSP. fresh parsley, minced (optional)
- Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. Place the fillets on a dish and season generously on all sides with salt and pepper.
- Heat a nonstick skillet over medium-high then add the olive oil. Once the oil is shimmering, add a salmon fillet, skin side down. To the side of the skillet, add the two lemon halves (cut side down) and reduce the heat to medium. Using a flexible fish spatula, gently press the salmon firmly in place for 10 seconds or so, to prevent the skin from buckling. Repeat this process with the second fillet of salmon. This ensures that the skin makes good contact with the pan and starts to crisp.
- Continue to cook, pressing gently on the back of the salmon fillets occasionally. Once the skin becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 130°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer).
- Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the salmon and enjoy!
-- If you want moist, flaky, flavorful fish, do not over-cook it! Remember that residual heat will finish cooking the fish when it is off the heat.
Similar recipes from the blog’s archives
Here are a couple more easy salmon recipes to cook: Maple-Ginger Salmon and Easy Oven-Baked Salmon
THANK YOU FOR READING, FOLLOWING ALONG AND SUBSCRIBING!
If you are not already following my blog, please subscribe to Marilena’s Kitchen to have every new post delivered straight to your e-mail box!
I love hearing from you – Please feel free to get in touch anytime with questions, feedback or things you’d like to see on Marilena’s Kitchen.
Leave me a comment below!
This is extremely helpful to me as I want to make more fish – I have recently gotten a fish spatula as Marilena mentions but her other advice is very helpful- especially about the lemon and putting pressure on the fish with the spatula
Yes Jennifer, a gentle pressure on the fish will ensure a nice crust on the skin, and a fish spatula will help with that! Just remember to flip the fish only once!
I have been looking for such a brilliant recipe lately… I can’t wait to try it! Thank you Marilena!
Thank you Marianna! It is a super easy technique that works always – I hope you give it a try!
Marilena,
I love this method! I just prepared salmon filets and they were wonderful! As you know, we usually grill salmon outside; but it was pouring rain and this just made sense. I will be hard-pressed to go back to the grill, because this is so delicious! Thank you!!
– Ratatouille
That’s great Dianne! I am so happy you found this method easy and that you loved the results! Yes, when it comes to fish fillets, it is much easier and faster to cook them indoors, especially when it rains!