Pan-Seared Salmon

Ingredients

• 2 quart Water (for brine)
• 0.5 cup Kosher salt (for brine; plus 3/4 teaspoon for seasoning)
• 4 Skin-on salmon fillets (6- to 8-ounce fillets, preferably center-cut)
• 0.75 tsp Black pepper (divided)
• Lemon wedges (for serving)

Steps

1. 1

   Dissolve 1/2 cup salt in 2 quarts water in a large container to create a brine.

2. 2

   Submerge the salmon fillets in the brine and let them stand at room temperature for 15 minutes.

3. 3

   Remove the salmon from the brine and pat thoroughly dry with paper towels.

4. 4

   Sprinkle the bottom of a cold 12-inch nonstick skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

5. 5

   Place the fillets, skin side down, in the skillet and sprinkle the tops of the fillets with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

6. 6

   Heat the skillet over medium-high heat and cook the fillets without moving them until the fat begins to render, the skin begins to brown, and the bottom 1/4 inch of the fillets turns opaque, about 6 to 8 minutes.

7. 7

   Using tongs, flip the fillets and continue to cook without moving them until the centers are still translucent when checked with the tip of a paring knife and register 125 degrees (or 120 degrees for wild salmon), about 6 to 8 minutes longer.

8. 8

   Transfer the fillets skin side down to a serving platter and let them rest for 5 minutes.

9. 9

   Serve the salmon with lemon wedges.

Notes

To ensure uniform cooking, buy a 1 1/2- to 2-pound center-cut salmon fillet and cut it into four pieces. Using skin-on salmon is critical as the fat underneath the skin acts as the cooking medium. If you prefer not to eat the skin, peel it off easily after the fish is cooked. For wild salmon, reduce the final internal temperature to 120°F.

Nutrition per serving

• main course
• seafood
• salmon
• pan-seared
• healthy
• high-protein
• gluten-free