Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin-on or skin-off, about 1-inch thick
  • 1 tablespoon (15ml) olive oil or avocado oil
  • ½ teaspoon (3g) sea salt, plus more to taste
  • ¼ teaspoon (1g) black pepper, freshly ground
  • 1 tablespoon (15g) unsalted butter (optional, for basting)
  • 1 lemon wedge, for serving

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat the oil in the skillet over medium-high heat until shimmering.
  3. Place the salmon fillets skin-side down (if using skin-on) in the hot pan. Press down gently with a spatula to ensure even contact with the pan.
  4. Cook for 4-6 minutes, or until the skin is crispy and golden brown and the salmon is cooked about halfway up the side. (If using skin-off, cook for 3-5 minutes until golden brown on one side).
  5. Carefully flip the salmon fillets. If using butter, add it to the pan and baste the salmon with the melted butter.
  6. Continue cooking for another 2-4 minutes, or until the salmon is cooked through. The internal temperature should reach 145°F (63°C). The salmon should flake easily with a fork.
  7. Remove the salmon from the pan and let it rest for 2-3 minutes before serving. Serve with a lemon wedge.