Seared Salmon

Seared Salmon on white plate

I cook salmon weekly, so I’m always looking for new ways to prepare it. But really, my favorite recipe for salmon is just simplicity. A little seasoning, a touch of oil, lots of heat, and magic happens.

Seared Salmon

  • fresh salmon with the SKIN ON, cut into 4 oz portions (so ~1 lb for 4 servings)
  • Old Bay seasoning
  • olive oil
  • kosher salt
  • fresh cracked pepper

Preheat oven to 425.

Heat a little olive oil in a large skillet on high heat. While pan is heating, rub salmon fillets with a little olive oil. Season with salt, pepper, and Old Bay. Place skin side up in the hot skillet to sear for a minute or two. Flip fillets over and put skillet in the oven for ~8-10min until fish flakes easily but is still very moist. (btw the skin on the bottom at this point has become an absolutely delicious fish cracker!)

Note: At first, when you put the fish in the hot pan, it will stick. This is good – it is searing. It’s ready to flip when it gives from the pan.


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