Salt and Pepper Salmon
This recipe delivers perfectly pan-seared salmon with ultra-crispy skin. Fillets are prepared by removing pin bones, seasoned, and cooked predominantly skin-side down in a hot skillet with oil and butter, finished with a quick sear on the flesh side. Best served immediately with a complementary side dish.
Equipment
- 1 Large Skillet Preferably oven-safe if finishing method varies
- 1 Needle-nosed pliers or tweezers For removing pin bones
- 1 Sharp Knife For portioning
- 1 Cutting Board
- 1 Platter For serving
Ingredients
Main
- 1 salmon fillet about 2 pounds, skin on, 1 1/2 to 2 inches thick
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 6 tablespoons unsalted butter room temperature
- Smashed New Potatoes with Peas Lemon, and Pearl Onions, recipe follows
- 1 1/2 to 2 pounds red bliss potatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- One 10-ounce box frozen pearl onions defrosted
- Pinch sugar
- Splash freshly squeezed lemon juice
- 5 slices lemon
- Two 10-ounce boxes frozen peas defrosted
- 1 lemon zested
- 1/4 cup roughly chopped flat-leaf parsley
- 2 heaping tablespoons roughly chopped fresh dill
- 1 bunch watercress stems trimmed just above the rubber band
Instructions
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
Notes
Ensuring the salmon skin is very dry before seasoning and hitting the hot pan is key to crispiness. Salting a few minutes prior helps draw out moisture. Cook the salmon 80-90% of the way on the skin side over medium-high heat; this renders the fat and ensures maximum crisping before the brief flip. Rubbing butter directly on the skin adds flavor and promotes browning. Avoid overcrowding the pan, which steams the fish instead of searing.