Salmon

Salmon is undoubtedly the fish I — and I’m assuming you as well — cook the most. It’s readily available, has a pleasant texture, and is greatly versatile. It can be poached, grilled, baked, seared, ground, or broiled. Let’s explore two of the most common cooking methods and find the one that will get us a juicy, moist fillet.

We’re going to season the fillets minimally, but you can expand on this with your favorite spices. I like it heavy on the pepper.

• 1 lb (450 g) salmon fillets, skin on
• ¹⁄₂ tsp sea salt
• ¹⁄₂ tsp lemon pepper or cracked black pepper
• 1 Tbsp olive oil
• ¹⁄₄ fresh lemon

Method 1: Pan-seared

A gloriously crispy skin is achieved by searing the salmon for a few minutes over a piping hot skillet.

Pat the salmon fillets dry and season with salt and lemon pepper. Heat a nonstick skillet over medium-high heat for 2–3 minutes. Reduce heat to medium and add oil. It will start smoking slightly. Carefully place the salmon skin side up and gently press down. Cook for 2¹⁄₂ minutes. Watch the clock because any longer and the seasoning can burn. Carefully flip over and cook for another 2¹⁄₂–4 minutes.