Pan Roasted Organic Salmon Recipe

Prepare salmon

Remove salmon from the refrigerator 15–20 minutes before cooking to bring closer to room temperature. Pat fillets dry thoroughly with paper towels (this ensures a good sear). Check for any pin bones and remove with tweezers if present.

Season

Lightly brush both sides of each fillet with 1 tablespoon of extra-virgin olive oil (reserve remaining oil). Sprinkle about 1/4 tsp fine sea salt and a light grind of black pepper over the flesh side of each fillet; then sprinkle about 1/8–1/4 tsp sea salt on the skin side. The total sea salt per fillet should average 3/8 tsp depending on size.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat. When the pan is hot (2–3 minutes), add the remaining 2 tablespoons of olive oil and swirl to coat. The oil should shimmer but not smoke.

Sear skin-side down

Gently place the fillets into the pan, skin-side down, arranging so they do not crowd. Use a spatula to press each fillet down for 10–15 seconds to ensure full skin contact with the pan. Reduce heat to medium. Cook skin-side down, undisturbed, for 4–6 minutes depending on thickness (thicker fillets may take up to 6–7 minutes). The skin should be crisp and most of the fillet will have turned opaque about two-thirds of the way up.

Finish flesh-side

Carefully flip each fillet and cook flesh-side for 30–90 seconds to finish. For medium-rare to medium, target an internal temperature of 120–125°F (49–52°C); for medium-well, 130–135°F (54–57°C). Total cook time will be about 5–8 minutes per fillet depending on thickness and desired doneness.

Remove fillets to a warm plate and rest for 2 minutes. While resting, squeeze half a lemon over the fillets. Sprinkle each with a small pinch (about 1/8 tsp) of flaky sea salt and scatter chopped parsley on top. Serve immediately with lemon wedges on the side.

Optional: If you prefer a lightly glazed finish, during the last 30 seconds of cooking, spoon 1/2 tablespoon melted butter (not included in ingredients) mixed with a teaspoon of lemon juice over the fillets, then remove and rest as above.