4 Oz Salmon Recipe
Make 4 Oz 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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Salmon & seasoning
Optional finishing & garnish
Method
Salmon & seasoning
Bring salmon to room temperature
Remove the 4 oz salmon fillet from the refrigerator 15–20 minutes before cooking. Pat it dry thoroughly with paper towels (moisture prevents a good sear).
Season
Place the fillet skin-side down on a plate. Brush or rub 1 tablespoon olive oil evenly over the top and sides. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly across the flesh side and the sides. Rub gently so seasoning adheres.
Preheat pan
Heat a heavy nonstick or stainless-steel skillet over medium-high heat for 2–3 minutes until hot but not smoking. To test, flick a few drops of water — they should sizzle and evaporate quickly.
Sear skin-side
Add a light film of olive oil to the hot pan. Carefully lay the salmon in the pan skin-side down, placing it away from you to avoid splatter. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook skin-side down without moving for 4–5 minutes, depending on thickness, until the skin is crisp and the cooked portion has moved up about two-thirds of the fillet.
Finish flesh-side
Flip the fillet gently and cook flesh-side down for 30–90 seconds to finish. For medium doneness (opaque with a slight translucent center), aim for a total internal temperature of 120–125°F (49–52°C). For medium-well, cook to 130–135°F (54–57°C). If using only pan, reduce heat slightly to medium and cook to desired doneness.
Rest
Transfer the salmon to a warm plate and let it rest 2–3 minutes. Squeeze lemon wedges over the top while resting to add bright acidity.
Optional finishing & garnish
Baste with butter (optional)
If desired, return the pan to medium-low heat. Add 1 teaspoon unsalted butter and allow it to melt and foam briefly. Spoon the melted butter over the top of the flipped fillet for 15–20 seconds to add gloss and richness. Remove immediately.
Garnish and serve
Place the rested salmon on the plate skin-side down or up as preferred. Garnish with chopped fresh parsley and a thin lemon slice. Serve immediately with additional lemon wedges on the side.