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Strict Carnivore

Pan-Seared Salmon

Crispy skin, medium rare center. Cold pan start for the crispiest skin. Note: FDA recommends cooking fish to 145F internal. If serving at 125F (restaurant-style medium rare), use previously-frozen salmon or farmed Atlantic to reduce parasite risk.

Marc Marc
Pan-Seared Salmon
Prep
5 min
Cook
8 min
Servings
1 (2 original)
Difficulty
easy
380 cal
32g protein
26g fat

Ingredients

1

Scaled to 1 serving (0.5x)

  • 1 salmon fillets, skin on, 6 oz each
  • 0.5 tbsp butter
  • coarse salt

Instructions

  1. 1

    Pat salmon very dry, especially the skin. Salt both sides.

  2. 2

    Place skin-side down in a cold non-stick pan. Turn heat to medium.

  3. 3

    Press gently with a spatula for the first 30 seconds to prevent curling. Cook skin-side 5-6 minutes until skin is crispy and golden.

  4. 4

    Flip. Add butter. Cook 1-2 minutes more, spooning butter over the top. Internal should read 125F for medium rare.

  5. 5

    Rest 2 minutes skin-up. Serve with pan butter poured over.

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