Ingredients:
- 2 salmon fillets (about 6 oz each, skin on)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Lemon wedges (for serving)
Instructions:
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper. Dry fish ensures better browning and prevents sticking.
- Preheat the Pan:
- Place a stainless-steel or cast-iron skillet over medium-high heat for 2–3 minutes. To check if it’s ready, use the water drop test — sprinkle a few drops of water on the surface. If they sizzle and dance before evaporating, the pan is hot enough.
- Add the Oil:
- Once the pan is hot, add olive oil. The oil should shimmer and move easily across the surface — this indicates it’s reached optimal searing temperature.
- Sear the Salmon:
- Carefully place the salmon fillets skin-side down in the pan. You should hear an immediate sizzle. Let the salmon cook undisturbed for 4–5 minutes until the skin is crisp and releases easily.
- Finish Cooking:
- Flip the salmon and cook for another 2–3 minutes until it reaches your desired doneness.
- Serve:
- Plate the salmon with a squeeze of lemon juice and your favorite sides.
Why Pan Temperature Matters:
In this recipe, proper pan heating ensures the salmon sears perfectly — crisp skin, tender inside, and no sticking. Starting with a properly preheated pan allows for even cooking, flavor development, and a restaurant-quality crust every time.
