American
Classic Pan-Seared Salmon with Lemon
Crisp-skinned salmon fillets seared in a hot skillet and finished with a squeeze of lemon. Simple, fast and naturally light, with a golden crust and a tender center.
15 min
Total time
2
Servings
5 min
Prep
10 min
Cook
beginnerdinnerlow-caloriehigh-proteingluten-freedairy-freeketo
Ingredients
2 servings
- 2 x 170 g skin-on salmon fillets, patted dry
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 15 ml olive oil
- 1/2 lemon, for squeezing
Make it your way
Instructions
- Step 1.Pat the salmon fillets completely dry with paper towels, then season both sides with salt and pepper. Dry skin is the key to a crisp crust.
- Step 2.Heat the olive oil in a nonstick or stainless skillet over medium-high heat until it shimmers, about 2 minutes.
- Step 3.Lay the fillets in skin-side down, gently pressing each with a spatula for the first 10 seconds so the skin stays flat against the pan.
- Step 4.Cook undisturbed for 4 to 5 minutes until the skin is crisp and the flesh has turned opaque about three-quarters of the way up the sides.
- Step 5.Flip the fillets and cook the second side for 1 to 2 minutes for medium, until the center reaches 50 to 52 C (125 F) for medium-rare or 57 C (135 F) for medium.
- Step 6.Transfer to plates skin-side up to keep the crust crisp, squeeze fresh lemon over the top, and serve right away.
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