Ingredients:

  • 2 Salmon fillets (6-8 oz/170-225g each), about 1-inch thick
  • 1 Tablespoon Olive oil (15 ml)
  • 1/2 teaspoon Sea salt (3g)
  • 1/4 teaspoon Black pepper (1g), freshly ground
  • Optional: Lemon wedges, fresh herbs (dill, parsley), or a pat of butter

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Choose your cooking method: Pan-Seared, Baked, or Grilled.
  3. For Pan-Seared: Heat oil in a skillet over medium-high heat. Place salmon, skin-side down (if using skin-on), in the hot pan. Cook until the skin is crispy and golden brown (about 4-6 minutes). Flip and cook for another 2-4 minutes, or until the salmon is cooked through.
  4. For Baked: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 12-15 minutes, or until cooked through.
  5. For Grilled: Preheat grill to medium heat. Lightly oil the grill grates. Place salmon, skin-side down (if using skin-on), on the grill. Grill for 4-6 minutes per side, or until cooked through.
  6. Check for Doneness: The salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Use an instant-read thermometer for accuracy!
  7. Rest (Optional): Let the salmon rest for a minute or two before serving.
  8. Serve: Garnish with lemon wedges and fresh herbs.