Pan-Seared Salmon

Ingredients

• 4 (6-ounce) salmon fillets, skin on or off
• 1 tablespoon extra-virgin olive oil
• Kosher salt (such as Diamond Crystal)
• Black pepper

• Half a lemon, for serving
• Chopped fresh parsley, dill or tarragon, for serving (optional)

Instructions

1. Heat a (12-inch) nonstick, cast-iron or stainless steel skillet over medium-high until it’s very hot. (A drop of water flicked onto the pan should turn to steam almost immediately.)
2. Meanwhile, pat the salmon fillets dry with paper towels. Pour the oil over them and toss to coat, then season all over with salt and pepper.
3. When the pan is hot, add the fillets skin-side up, spacing them evenly. Cook until the salmon is browned on the bottom and releases easily from the pan, 3 to 4 minutes. Flip the fillets, reduce the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
4. Remove the fish to a platter or individual plates and rest for 5 minutes, then squeeze the lemon on top and sprinkle with fresh parsley, if desired.