- 1 tablespoon oil* (or just enough to coat bottom of skillet)
- 4 (6-ounce) salmon fillets, skin on (about 1-inch thick)
- Sea or Kosher salt and freshly ground pepper
*Olive oil may be used, but for this purpose, I typically use oil with a higher smoke point like, avocado oil. Safflower, canola, grapeseed, and even clarified butter (also know as ghee) are good choices, too.
**The fish will continue cooking once it’s removed from the heat, so I remove it from the pan when the fillets are still just slightly pink in the center. You can typically tell by looking at the side of the fillet, but don’t hesitate to cut into the center if you are not sure. Unlike chicken or steak, juices won’t run out. Alternatively, you can insert a quick read thermometer in the center of the salmon; I aim for a temperature of 120 degrees F for wild salmon and 125 degrees F for farmed. (The former is typically leaner and tends to dry out sooner than its fattier farmed counterpart.)