● Prep Time: 5 minutes
● Cook Time: 5 minutes
● Total Time: 10 minutes
● Yield: 2 servings
INGREDIENTS
● 1 teaspoon olive oil
● 2 Coho Salmon Fillets (150-200g each)
● Sea salt
● Freshly ground black pepper
● 1 lemon
● Parsley for garnish (finely chopped)
DIRECTIONS
Tip: Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. The key is to cook the salmon most of the way through with the skin side down to insulate the delicate flesh from the direct heat of the pan.
1. Press the salmon fillets between paper towels to dry surfaces thoroughly.
2. Season on both sides with salt and pepper.
3. Heat oil over medium-high heat until shimmering.
4. Reduce the heat to medium-low and add a salmon fillet, skin side down.
5. Press the fillet firmly in place for 10 seconds, using the back of a flexible spatula, to prevent the skin from buckling.
6. Add the remaining fillet one at a time, pressing with a spatula for 10 seconds.
7. Cook the fillets by pressing gently on the back of the fillets occasionally to ensure good contact with the skin, until the skin releases easily from the pan. Cook time should be about 4 minutes.
8. If the skin shows resistance when you attempt to lift a corner with a spatula, allow it to continue to cook until it lifts easily.
9. Flip salmon fillets and cook on the other side for 15 seconds, then transfer to a paper towel-lined plate to drain.
10. Garnish the salmon fillets with parsley. Serve immediately with lemon slices and greens on the side.
