Things You'll Need:
- Fresh salmon,1 to 1 1/4-inch thick
- Frying pan
- Extra virgin olive oil
- 1 teaspoon, unsalted butter
- Salt
- Pepper
- Tongs
- Heat source
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Step 1
Take a trip to your local supermarket and head toward the fresh seafood area, because salmon is a very flavorful fish and should always be fresh and never frozen.
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Step 2
Look for the salmon that is cut to about 1 to 1 1/4-inch thick.
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Step 3
Your salmon should a very bright pink; this is a sign of freshness.
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Step 4
Find the salmon that looks the best and smell it. It should smell like the water and not "fishy"--another sign of freshness.
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Step 5
Skin-on or skin-off is a personal choice. I personally prefer the skin off, as it makes a better presentation and no scales.
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Step 1
Season both sides of your salmon fillet with salt and pepper. Let it rest 5 minutes.
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Step 2
Drizzle olive oil over the top and bottom of the salmon fillet, rubbing it into the meat. Let rest 5 minutes.
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Step 3
Preheat your frying pan over high heat until droplets of water "dance" on the metal, then turn the heat down to medium.
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Step 4
Place teaspoon of butter into the frying pan and allow to melt.
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Step 5
Add the salmon to the hot butter in center of the pan.
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Step 6
Let sizzle for 2 minutes, then use your tongs to loosen the fillet from the pan to avoid the flesh from sticking (unless using a non-stick pan).
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Step 7
Cook the salmon for 5 minutes on each side, then check for doneness by inserting a tooth pick or paring knife into the center of the fillet and pulling it out. If it comes out clean, the salmon is ready.
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Step 8
Using your tongs, remove the fillet to the serving plate and serve.
