The BEST Way to Cook a Salmon Fillet
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(inspired by Ina Garten)
Ingredients:
four 8 ounce salmon fillets with the skin on
olive oil
salt and pepper
Make the salmon:
Preheat the oven to 425 degrees F.
Place a large, 12-inch, cast-iron or heatproof stainless steel pan over high heat for 5 minutes. Brush the salmon all over with olive oil and sprinkle liberally with salt and pepper. Place it skin side up in the pan. It's gonna smoke, so turn on your exhaust fan if you have one--I don't. But you can partially cover the pan with a slightly ajar lid to cut down on most of it. Cook the fillets for 3 to 4 minutes without moving them, until nicely browned. Using a small metal spatula, flip them over so they are now skin side down. You'll know when to turn the fillets when they release easily from the pan. If not, wait a minute more until they are easy to flip.
Transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes before serving.
Makes 4 servings. YUM!
LESSONS Learned:
1. Make sure all of the fillets are the same size, so that they all finish cooking at the same time.
2. The pan will be really hot, so when you place the fillets in the pan they will smoke. Turn your exhaust fan on if you have one. I don't. But I put a lid, slightly ajar, over the pan to cut down on most of it. 3. Resist the urge touch or move the fillets once you've placed them in the hot frying pan. Let them cook on their own. After about 4 minutes, test to see if they release easily before flipping them. If not, wait a minute or 2 more until they are easy to move. That way you won't tear the fish.
4. Resting is key! After the fish comes out of the oven, make sure to let it sit covered in foil for another five minutes to allow it to completely cook through.
5. Of course, this would work for one, two or three fillets in a smaller pan as well.