Easiest Pan Seared Salmon

Pan-seared salmon coated in lemon pepper makes a quick and easy weeknight main.

I spend a lot of time in the kitchen testing recipes, photographing different dishes, and just experimenting. But there’s also the fact that I have to eat, so there’s just day-to-day cooking happening over here too.

So going to a restaurant where I can just pick what I want to eat without having to worry about who’s doing dishes is not something I’ll turn down.  Because, well, dishes.

However, I hate paying ridiculous prices for things I can make myself. And salmon is one of those things. Even if it’s cooked properly (which is rare) I can’t enjoy it if it’s too expensive. And these days everything is too expensive. Sigh.

I never realized how difficult it is to cook fish until a friend of mine told me she had never had success cooking seafood, but especially fish filets. She gave me a laundry list of things that go wrong — it sticks to the pan, it’s raw, it’s overcooked, it’s flavorless. The usual suspects.

I eat pan-seared salmon often. On salads. As a main dish. With a delectable sauce. I don’t have any of those problems, and one of those reasons is just practice. Cooking definitely takes practice. And some good seasonings.

But some of those things are easy to fix with technique. Like sticking to the pan. Follow these simple rules and your fish will never stick. First, let it come to room temperature. Just 20 minutes will make a difference. Next, use the right pan. A well-seasoned cast-iron skillet is your best friend for this. A nonstick pan will work, but it may not brown as much as you want.  But most important — don’t force it. Your fish will release when it’s ready and if you attempt to lift it and it’s not coming easily, let it be. Because it will lift, I promise.

If you don’t know how to tell it’s done, there are two things to do. First, try to select fish filets that are even in thickness if you can. And second, get a thermometer. Cook to 125-130 depending on your desired doneness.

That’s it. These techniques work for any piece of fish, and even chicken or pork. So grab your fave, practice, and eat well.