Pan-Cooked Salmon

The simplest way to cook any salmon and the best way to cook wild (Pacific) salmon. If you use farmed (Atlantic) salmon here, it’s so fatty you can cut the amount of oil in half or eliminate it altogether, as long as you use a castiron skillet. Salt and pepper is the only seasoning in the recipe, but feel free to lightly sprinkle on any spice mixture you wish. And for sauce ideas, see the list that follows. Other seafood you can use: trout fillets (though you won’t be able to cut them in half and they’ll cook more quickly).

2 tablespoons neutral oil, like grapeseed or corn

Four 6-ounce salmon fillets

Salt and freshly ground black pepper

Lemon or lime wedges for serving

• Put a heavy skillet, preferably cast-iron, over medium heat for about a minute; add the oil. Sprinkle the fish with salt and pepper.
• When the skillet is hot, add the fish and raise the heat to medium-high.
• After 4 minutes, turn the salmon over and cook to reach your desired stage of doneness, another 2 to 5 minutes.
• Serve browned side up with the lemon on the side.

Sauces for Pan-Cooked Salmon Spoon this over the fillets just before serving.
• Any Five-Minute Drizzle Sauce
  
• Fresh Tomato or Fruit Salsa
  or Fresh Tomatillo Salsa
  
• The Simplest Yogurt Sauce
  

MAKES: 4 servings

TIME: 20 minutes