Pan Seared Salmon

How to make it

1. Pat the salmon fillet dry with a paper towel. This helps ensure a nice sear.
2. Season both sides of the salmon fillet with a pinch of salt and a dash of pepper.
3. Heat a non-stick skillet over medium-high heat.
4. Add the olive oil to the skillet and swirl it to coat the bottom evenly.
5. Once the oil is hot and shimmering, carefully place the salmon fillet in the skillet, skin-side down. Use a spatula to gently press down on the fillet for a few seconds to prevent curling.
6. Let the salmon cook undisturbed for about 4-5 minutes, depending on the thickness of the fillet. You'll notice the color of the salmon changing from the bottom up as it cooks.
7. Carefully flip the salmon fillet using a spatula. If the skin is sticking to the pan, gently slide the spatula underneath the fillet to release it.
8. Continue to cook the salmon on the other side for an additional 3-4 minutes, or until the salmon is cooked to your desired level of doneness. The internal temperature should reach 145°F (63°C).
9. Once the salmon is cooked, remove it from the skillet and transfer it to a plate.
10. Squeeze a little lemon juice over the cooked salmon for added flavor.
11. Optional: Garnish the pan-seared salmon with fresh herbs like dill, parsley, or chives.
12. Serve the pan-seared salmon immediately with lemon wedges on the side.