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Sauteed Salmon


This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.

  • Servings: 4

Source: The Martha Stewart Show, November Fall 2008


  • 2 tablespoons canola oil
  • 8 salmon fillets (3 ounces each), skinned, preferably organic or wild
  • Fine sea salt and freshly ground white pepper


  1. Heat canola oil in a medium nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet, skin-side up. Cook until golden brown, about 3 minutes. Turn fish and continue cooking until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 2 to 3 minutes more. Remove fish from skillet and serve immediately.

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