Food & Cooking Recipes Pan Seared Salmon Fillets 3.2 (78) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2023 Print Rate It Share Share Tweet Pin Email Servings: 2 Let Martha teach you how to cook salmon fillets. Her simple recipe starts with drying and salting the fish and cooking it skin-side down in a nonstick skillet over medium-high heat until the skin is crispy and brown. Then, transfer the pan to the oven to finish cooking the salmon. It's the perfect technique for particularly thick fish fillets. Ingredients 2 teaspoons olive oil 2 (7-ounce) salmon fillets, skin-on Coarse salt Caper-Lemon Butter, for serving Directions Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately topped with a pat of butter. Rate it Print