Master Recipe
Sautéed Salmon Fillets
serves four
NOTE: Because salmon fillets are thicker than other fillets,
they must be cooked on medium-high heat (not high heat) so that the
exterior doesn't burn before the interior cooks through. With the
addition of the fish, the pan temperature drops; compensate for the
heat loss by keeping the heat on high for 30 seconds after adding
them, then turn down the heat.
4 skin-on salmon fillets (each about 6 ounces and 1 to 11/4inches thick), rinsed and dried with paper towels
Salt and ground black pepper1 teaspoon vegetable oil
INSTRUCTIONS:
1. Heat oven to 200 degrees. Place plate in oven for keeping cooked fillets warm while you make sauce.
2. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. Sprinkle salmon with salt and pepper to taste.
3. Add oil to pan; swirl to coat. Add fillets skin-side down and cook, without moving fish, until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned, about 41/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed, 3 minutes for medium-rare, 31/2 minutes for medium. Remove pan from heat and transfer fillets to warm oven while making sauce.
PAN
SAUCES:
The following sauces can be used with thin or thick fillets as well as fish steaks and salmon fillets.