DESCRIPTION

Here’s how to cook salmon so it’s perfectly crisp on the outside and tender and juicy on the inside—every time!

Ingredients

Scale

4 (5-6 oz.) salmon fillets, about 3/4-inch thick, with or without skin, whichever you prefer
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil

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Instructions

Preheat the oven to 450°F.
Sprinkle both sides of the salmon with the salt and pepper.
Preheat a large oven-safe skillet (large enough to hold the salmon without crowding) over medium-high heat.
When the skillet is good and hot, add the oil.
When the oil is good and hot, add the salmon (skin-side down, if yours has skin) and cook undisturbed until well browned, 3 or 4 minutes.
Turn the salmon and place the skillet in the oven until the salmon is barely opaque throughout*, 3 or 4 minutes.
Remove the skillet from the oven (be careful—it will be very hot). Transfer the salmon to plates and let rest for about 5 minutes before serving.

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Notes

*According to the USDA, salmon is fully cooked when it reaches an internal temperature of 145F. You can use an instant-read thermometer for this, or cut into a fillet to make sure that it is no longer translucent inside and that it is flaky throughout.