8oz Salmon Recipe

Inspired by At The Deck

Time30m

Serves1

Make 8oz Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Bring to temperature and pat dry
Remove the 8 oz salmon fillet from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. Pat both sides and the skin with paper towels until surface is dry — this helps achieve a good sear.
2
Season
Lightly sprinkle kosher salt evenly over both sides (use about 1 teaspoon total). Sprinkle black pepper, smoked paprika, and garlic powder evenly over the flesh side and a light touch on the skin side. Gently press the seasoning into the flesh so it adheres.

3
Preheat pan
Place a heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and allow it to heat until shimmering but not smoking (about 1–2 minutes).
4
Sear skin-side
Place the salmon in the hot pan skin-side down, pressing gently with a spatula for 10–15 seconds to keep the skin flat. Cook without moving for 4–5 minutes, or until most of the fillet’s side looks cooked and the skin is crisp and releases easily from the pan.
5
Finish flesh-side
Flip the fillet carefully and add 1 tablespoon unsalted butter to the pan beside the fish. Tilt the pan slightly and spoon the melted butter over the top of the salmon (baste) for 30–60 seconds while the flesh finishes cooking. For medium doneness aim for an internal temperature of 125–130°F (52–54°C); for medium-well 135°F (57°C). Total additional time after flipping will be 1–3 minutes depending on thickness.
6
Rest and dress
Remove the salmon to a warm plate and let rest 2 minutes. Squeeze half a lemon over the top, spoon any pan juices or melted butter over the fillet, and sprinkle with chopped fresh parsley if using. Taste and add a pinch of salt or pepper if needed.