Serves 4
4 6-oz portions skinless salmon
vegetable oil, as needed
kosher salt & freshly ground black pepper, to taste
Preheat the oven to 375°F. Heat a large non-stick sauté pan over high heat for two minutes. Add enough vegetable oil to thinly cover the bottom of the pan, about 1 Tbl, and heat 1 minute more. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Lower each portion of salmon (skin-side up, pretty side down) into the pan, leaving space between each fillet. Turn the heat down to medium-high, and allow the salmon to cook about three minutes, without touching it. Give the pan a little shake. If all the fillets move loosely on the pan without sticking, flip the fillets over, using a metal spatula. (If the fillets are still sticking to the pan a bit, allow them to cook about a minute more, then try again. Don’t try to rush it here – if you try to flip them before they’re ready, you’ll mess up the beautiful sear.) Once the fillets are flipped, place the pan into the oven and bake until cooked through, about five minutes more. This will give you something near medium doneness. Increase or decrease the time in the oven, as needed, for desired level of doneness. Serve hot.
SERVED AT THIS DINNER PARTY
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