The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a lean alternative, while tilapia is budget-friendly.

Select farmed salmon for more fat and moisture.

Visually inspect the salmon for a nice pink rosy color.

Smell the salmon; it should have a light ocean breeze scent, not fishy.

Touch the salmon to ensure it is smooth and not sticky or slimy.

Heat a skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.

Season the salmon fillets with salt and black pepper.

Pat the skin of the salmon dry with a paper towel to ensure crispiness.

Once the oil is shimmering and has a light smoke, place the salmon skin-side down in the pan away from you.

Leave the salmon alone to cook without fussing with it to avoid tearing the skin.

Cook until the skin is crispy and the salmon releases itself from the pan, then flip it over.

Lower the heat and cook the flesh side until it is rosy pink in the center, not raw.

Optionally, cook the sides of the salmon if desired, but it's not necessary.

Remove the salmon from the pan and let it rest on a rack, skin side up to maintain crispiness.

Plate the salmon with a side of dressed salad and a wedge of lemon for squeezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens