Crispy Skin Pan-Seared Salmon

When I was in high school, I worked in a fish restaurant, and this dish was one of the items we cooked constantly. The secret to a restaurant-quality fillet is completely drying the skin before it hits a hot pan and basting it with butter to finish. Simple is the key with this dish—the salmon is the star.

Prep time: 5 minutes Cook time: 5 minutes Resting time: 10 minutes Servings: 2

Ingredients

• 454g salmon
• 28g butter
• Arugula and spinach (for garnish)
• Lemon slices (for garnish)
• Onion slices (for garnish)

Instructions

Portion the Salmon: Start by portioning your salmon. The 454g piece used here is the perfect amount for two people.

Prepare the Skin: Place the salmon skin-side up and press with a paper towel to remove all the moisture from the skin. This step is critical—dry skin guarantees a nice, crunchy skin.

Cook the Salmon: Heat your pan over medium-high heat. Wait until the pan is genuinely hot, then carefully place the salmon skin-side down into the pan. Let it cook undisturbed for about 2 minutes.

Baste with Butter: Watch the cooking process from the side of the salmon fillet. When the heat reaches almost halfway up the fish, add the butter. Begin continuously spooning the hot, melted butter over the top of the salmon. We cook the top of the salmon like this so that it will not be overcooked. Keep doing this until you see a golden brown top, which takes about another 2 minutes.

Rest and Garnish: Remove the salmon from the pan, place it on a plate, and let it sit for 10 minutes. The inside is still not fully cooked at this stage, but the residual heat will finish the job while it is resting. After 10 minutes, add your garnish. Afiyet olsun.