Easy Restaurant-Style Pan Seared Salmon
Let salmon fillets stand at room temp 10-15 minutes before cooking. Pat dry with paper towels.
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Season with kosher salt and freshly-ground black pepper.
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Heat a skillet over medium-high heat. Lightly coat with vegetable or canola oil.
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Add the salmon, skin side down. Gently press down on the fillet with a fish spatula as it pulls in.
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When the light color of the cooked fish reaches about 1/2 to 3/4 up the side of the fillet, flip it.
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Cook 3-5 mins on the second side (depending on the fillet’s thickness), or to your desired doneness.
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Drain fillets on paper towels and let stand for about 5 minutes before serving.
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For crispy skin, serve skin side up, or remove skin and serve with your favorite sauce or glaze.
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