About Pan-Roasted Salmon Fillets

One of the things that I have the hardest time cooking is fish. And I LOVE fish. Like, SO MUCH. But the problem with fish is that it needs to be fresh, and the problem with fresh fish is that you need a place to actually buy said fresh fish, and the problem with me is that I didn't have a place to actually buy said fresh fish until this past September, when AFTER FIVE FUCKING YEARS OF LIVING HERE my neighborhood finally got a grocery store. Ahem.

So anywho, you know how you'll go to a restaurant and order the sea bass or whatever (don't order the sea bass! They're overfished! Try the skate wing instead!) and it'll be simple and perfectly cooked and absolutely TO DIE FOR? Well that's what I've been working on for the last couple of months and finally nailed over the weekend. And guess what? It's pretty damn simple. Who woulda thunk?

You'll need:
  • 2 salmon fillets, skin on and scaled (you know, how you buy them in the supermarket. Incidentally, this will work with just about any firm-fleshed fish fillet. Also, GIVE ME BACK MY FILET O' FISH!)
  • 2 tablespoons olive oil
  • Salt and pepper
Pat the fillets dry (so they won't splatter when they hit the hot oil) and generously salt and pepper both sides.

Heat a large skillet over medium-high heat until water droplets spittle and evaporate immediately. Then add the oil and heat until shimmery. Place the fish skin side down in the pan, and cook for 5 minutes.

Flip the salmon and cook for another minute.

Then remove the fillets to a plate.

Then, I don't know, serve with a yogurt sauce and some sauteed mushrooms. You know, whatever.

The end.


  1. I will be making this for dinner tonight!

  2. We love salmon! But my husband, being all fly-fishery, and catch-n-release, and don't-buy-farmed-atlantic-salmon-because-the-pens-are-killing-the-ocean and all, we can only eat non-native (meaning hatchery raised), fly-caught salmon, or wild alaska salmon when we can find it at the store. *sigh* But next time, I will prepare it this way. I also have a poached salmon with dill recipe that we love, and this will be something different but similar. Yummy!!

  3. I season/do a pretty good salmon (being Catholic..those pesky Fridays and all). Looking forward to the sauce and mushrooms.
    I love this blog.

    Request! I have to cook an 'arent I sweet" meal for my boyfriends return next weekend. Help?

  4. shari - that reminds me, seth wants to learn how to fly fish. any chance for a lesson in august?

    sarah - let me think about that one and see what i can come up with.

  5. For real, this blog is so great. Heidi gets salmon from work all the time so we'll definitely be making this.

  6. it really is simple. it's all about making sure you don't overcook it so it's not all dry and disgusting. (although winston seems to really like it like that.)

  7. YES! Smith would be only too happy to oblige! We could even set up a fly-tying table if anyone wants to have a go at an elk-hair caddis, or something.