Salmon for Beginners | Cup of Jo

You might be surprised to hear this, even though I’ve been writing about food for over 15 years…

I’ve only recently gotten more confident about cooking salmon in the oven, because it feels like I use a different method every time I cook it. Searing it briefly on high heat to make it more like a grill? Roasting it slowly on low heat for a long time? Cooking it steadily on low heat, as Sara Forte suggests in Black Salmon with Tropical Pico, and searing it on high heat for the last few minutes. (By the way, this recipe is so good, I make it too.) alwaysAnd because salmon fillets come in different thicknesses, you’ll need to learn to trust your instincts, recognize when medium-rare is done (slightly firm, not rock-hard, and easily flakes when poked with a fork), and exercise the self-control (aka confidence) needed to not open and close the oven a thousand times to check it.

I’ve gotten good at it lately, but if you’re a beginner, here’s the easiest way to cook salmon with minimal stress: pan-searing it in a buttered nonstick skillet. There are other ways, but this is all you need to know. When I pan-sear salmon this way, it comes out perfectly lacquered every time (see photo). Standing directly over the fish, controlling the heat and watching the fillets brown on the sides, takes all the stress out of doing it.

The basic steps are:

Add 2 tablespoons of unsalted butter to a nonstick skillet (or cast iron skillet) over medium-high heat.

Add the salmon fillets with skin on, flesh side down, and fry until the flesh is cooked through, about one-third of the way up the sides of the fillets.

Flip the fillets and cook for another 2 to 3 minutes (there will be a lot of splatter because of the fat on the skin) until the surface of the meat feels slightly firm to the touch (but not rock hard).

Serve salmon with our no-cook summer sauce or spicy mayonnaise.

This is not only the easiest way to cook salmon, it’s my family’s favorite way to eat it. Last week, while Abby was recovering from wisdom tooth surgery, I fried a filet for myself. She dutifully sat with me, sipping her pureed soup and eyeing my dinner with envy, eventually convincing me that it was crispy and tender enough for someone in her condition. She was right.

PS Salmon crunch bowls and fish sandwiches I make once a week.