Pan Seared Salmon Fillets


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.


  • 2 teaspoons olive oil

  • 2 (7-ounce) salmon fillets, skin-on

  • Coarse salt

  • Caper-Lemon Butter, for serving


  1. 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.

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