Pan-Seared Salmon Filet
- 2 pounds salmon
- kosher salt
- black pepper
- 3 tablespoons grapeseed oil
1. Rinse and pat dry each salmon filet. Salt both sides generously and pepper lightly.
2. Heat high flash oil or butter in a large skillet (preferably a cast-iron skillet).
3. Once oil is hot, very carefully place the salmon in the skillet, skin side down. Once the salmon moves around easily, about 4 minutes cooking (give or take a minute), flip over to the back side. Cook for an additional 2-3 minutes. Insert a knife into the center of the salmon. If the knife is slightly warm to the touch, it is cooked through. Remove to a plate.
That's it! Enjoy a perfectly cooked piece of salmon over steamed brown rice!