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Erickson Basic Pan-Seared Salmon
A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.
Ingredients
4 skin-on salmon fillets, 6 oz each
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp avocado oil
2 tbsp butter
1 lemon
Directions
1. Pat salmon very dry and season.
2. Heat oil in a skillet over medium-high. Place salmon skin-side down and press gently for the first 20 seconds.
3. Cook mostly on the skin side until crisp, flip briefly, then add butter.
4. Finish to safe doneness and serve with lemon.
1. Pat salmon very dry and season.
2. Heat oil in a skillet over medium-high. Place salmon skin-side down and press gently for the first 20 seconds.
3. Cook mostly on the skin side until crisp, flip briefly, then add butter.
4. Finish to safe doneness and serve with lemon.
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