Pan-Seared Salmon Fillet

A terrific method for salmon fillets, it's quick and easy and develops a crispy, crunchy skin, too. In its simplest form, pan-fried salmon is simply salt-and-pepper seasoned fish, a little butter or olive oil, and a hot skillet over medium-high flames. Start skin-side up in the hot skillet. Don't touch it. Let the fillet sizzle for about 5-6 minutes. Then slip a wide spatula underneath the salmon, turn it, and cook skin-side down for about 3 minutes. A little squeeze of lemon, and you're golden.

4 (5 oz) center-cut salmon fillets (about 1" thick), skin on or off
2 Tbsp. olive oil
sea salt
black pepper, freshly ground

Garnish (optional):
honey mustard or tartar sauce
lemon or lime wedges and zest

Bring the salmon to room temperature 10 minutes before cooking.

Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

The skin can be served or removed easily with a knife or spoon.

Transfer to a plate and serve as desired.

Makes 4 servings.