Ingredients
- 4 skin-on boneless salmon fillets 6 oz (170 g) each; thawed, scaled, about 1 inch thick
- 1 tbsp olive oil 13.5 g
- 1/2 tsp fine salt 3 g
- 1/4 tsp ground black pepper
- 1 lemon cut into wedges; about 2 tbsp juice for serving
Equipment
- 1 12-inch stainless steel skillet cook in batches if fillets cannot fit with space
- 1 Thin fish spatula
- 1 Instant-read food thermometer
- Paper towels
- Measuring spoons
- 1 Small knife and cutting board
Instructions
- Pat the thawed salmon fillets thoroughly dry on both sides with paper towels. Check that the skin is scaled and the fish is boneless.
- Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil and swirl. When the oil shimmers but is not smoking heavily, season both sides of the salmon with the salt and pepper. Wash your hands after handling raw fish.
- Lay the fillets in the pan skin-side down, away from you to avoid splashes. Press each gently with a fish spatula for about 15 seconds so the skin lies flat. Reduce to medium and cook without moving for about 5–7 minutes, until the skin is crisp and releases with gentle pressure. Leave space between fillets; cook in batches if necessary.
- Turn each fillet carefully and cook the flesh side for about 2–4 minutes. Insert an instant-read thermometer from the side into the thickest center. Cook until each piece reaches 145°F (63°C); thick pieces may need a few more minutes over reduced heat. Timing varies with thickness and stove heat. Remove each portion as it reaches temperature.
- Transfer to plates with the crisp skin facing up if you like. Cut the washed lemon into wedges using a clean knife and board. Serve promptly with lemon to squeeze over the fish at the table.
Nutrition
Serving: 1filletCalories: 385kcalCarbohydrates: 0.6gProtein: 34.8gFat: 26.2gSaturated Fat: 5.7gCholesterol: 94mgSodium: 391mgFiber: 0.1gSugar: 0.2g
Video
Notes
Timing: About 20 minutes for similarly thick thawed fillets. Batch cooking and thicker portions take longer. Use 145°F (63°C), not time alone, for doneness.
Storage: Refrigerate within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use cooked salmon within 3–4 days. Reheat leftovers to 165°F (74°C); the skin will be softer.
Nutrition: Estimated per fillet using raw farmed Atlantic salmon, all measured oil and salt, black pepper and 2 tablespoons lemon juice divided among four servings. Sides are excluded. Species, brands and cooking losses change the result.
Estimated cost: About $15.25 total, or $3.81 per serving, in USD, based on portions at sample US online grocery prices. Tax, delivery and energy are excluded. Buying whole packages costs more; local prices vary.
Video: Tasty's 4 Ways To Cook Salmon includes a pan-fried salmon demonstration using olive oil, salt, pepper and lemon. Its pan-fried version is skinless and offers optional thyme; this card uses skin-on fillets for crisp skin and a 145°F (63°C) endpoint. Follow this card for quantities and safety cues.
