how to



"This was absolutely the best salmon I’ve ever made." 

- reader comment from Mike

This is truly the best way to pan-sear salmon. You'll need a thick fillet of salmon, kosher salt and black pepper.

Aside from using a nonstick skillet, start the fish skin side down. The oily skin of this oily fish will slowly release and lubricate the pan without needing to add oil.

We're also coating both the salmon and the skillet with kosher salt and cracked black pepper. This will create a barrier between the salmon and the skillet and create a crispy crust. 

You'll know it's time to flip when the opaque layer starts to reach the center of the fillet and the skin is crispy.

Keep cooking until the flesh side is nice and crisp, the opaque layer meets the middle and the fish is medium rare.

crispy crust   moist & flaky  falls right off the skin

the only way to cook salmon!

click below for the recipe and dig in!

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