How to Make Martha Stewart's Pan Seared Salmon | Martha's Cooking School | Martha Stewart

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Trout is often lower in calories and tilapia is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cheaper alternative.

Dry the salmon fillets with paper towels.

Generously salt the salmon with kosher salt.

Heat 2 teaspoons of olive oil in a nonstick skillet over medium to high heat.

Place the salmon fillets skin-side down in the skillet.

Cook for about 5 minutes until the skin is seared nicely.

Carefully flip the salmon fillets over.

Transfer the skillet to a preheated oven at 350°F to finish cooking evenly.

Check if the salmon is done by inserting a knife into the center and feeling if it's warm.

Lift the salmon carefully and place it on a plate.

Optionally, top with a compound butter made with fresh herbs for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens