Pan-Seared Salmon

4
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"Cook's Illustrated (June 2016)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (223 g)
  • Calories 256.8
  • Total Fat - 10.9 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 93.5 mg
  • Sodium - 75.9 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.3 g
  • Protein - 34.3 g
  • Calcium - 34.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.4 mg

Step 1

Dissolve 1/2 cup salt in 2 quarts of water in a large container. Submerge salmon in the brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.

Step 2

Sprinkle the bottom of a 12 inch skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 3

Place fillets, skin side down, in skillet and sprinkle tops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 4

Heat skillet over medium high heat and cook fillets without moving them until fat begins to render and skin begin to brown (under 10 minutes).

Step 5

Turn fillets and continue to cook without moving them until centers are still translucent - 6-8 minutes longer.

Step 6

Transfer fillets, skin side down, to serving platter and let rest for 5 minutes before serving.

Step 7

Serve with lemon wedges if desired.

Tips & Variations


No special items needed.

Related

ImPat

A delicious yet so simple to make. Thank you ellie for a delicious main for my dinner, made for Pick Me tag game under the 48 hour rule.

review by:
(15 Nov 2018)