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Recipe details are AI-generated from the video and may contain errors — for reference only.
Inspect 2 salmon fillets visually to ensure a vibrant pink color with no gray spots, smell to verify a fresh ocean breeze scent with no fishy odor, and touch to confirm the surface is smooth and non-sticky.
Watch out
Do not buy salmon if it appears gray or emits a strong fishy odor, as it is no longer fresh.
Turn the burner to medium-high heat, pour 2 tbsp of neutral oil into the skillet, and heat until the oil is shimmering with a light amount of smoke.
local_fire_departmentmedium-high heatWatch out
Do not overheat the oil until it produces heavy smoke or catches fire.
Season 2 salmon fillets with 0.5 tsp of black pepper and 1 tsp of kosher salt on top, then use 1 piece of paper towel to thoroughly dab and dry both the skin and the surface.
Watch out
The salmon skin must be completely dry before searing, otherwise it will stick to the pan and fail to become crispy.
Hot oil will splatter when food is dropped in; always drop food away from your body to avoid severe oil burns.
Drop the 2 seasoned salmon fillets into the hot oil skin-side down, moving them away from your body to prevent splashing. Lower the heat slightly and leave the fish completely undisturbed until the skin turns deeply golden-brown and crispy, and the fillets release themselves from the pan.
local_fire_departmentmedium heatWatch out
Do not fuss with or move the salmon while it is searing, otherwise the skin will tear, stick to the pan, and break apart.
Use tongs to gently flip the salmon over, lower the heat further, and let it cook on the flesh side for a few minutes until the center becomes rosy pink, cooked through, yet still moist and juicy.
local_fire_departmentlow heatWatch out
Do not overcook the flesh side on high heat, otherwise the salmon will dry out and lose its juicy texture.
Remove the salmon fillets from the pan and place them skin-side up on a wire cooling rack to rest and let the internal temperature equalize.
Watch out
Always rest cooked salmon skin-side up on a wire rack, otherwise placing it skin-side down will trap moisture and make the crispy skin soggy.
Arrange 1 cup of dressed salad greens on a white plate, place the rested salmon fillet on top, and add 1 piece of lemon wedge on the side.
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