Salt, pepper, and lemon. Salmon doesn't need anything else to make it good.
Ingredients
- 2 center-cut salmon filets, deboned with skin on
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 slice of lemon
Directions
- Score the skin of the salmon.
Scoring the skin helps prevent the salmon from curving while being cooked.
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Season both sides and inside the crevasses with salt and freshly ground black pepper.
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Into a nonstick pan, heat a drizzle of oil over medium-high heat. Gently place the salmon into the pan, skin-side down.
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Cook for 6 or 7 minutes, with the skin side down, turning on its sides at the end.
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Squeeze a little bit of lemon juice on the scored skin or before serving the salmon.
Keep the skin side down all the time to give the skin a nice, crispy texture. Plus, you can see the fish slowly getting ready.