A simple, go-to recipe for salmon that you can keep in your back pocket for a quick weeknight dinner.
Salmon, and any fish really, cooks quickly—so it’s great for a weeknight or a dinner party when you’re not trying to spend hours in the kitchen. The best part? All the ingredients you need are likely to be sitting in your cabinet already. Serve over salad greens, over rice, or with roasted fingerling potatoes.
Seared Spiced Salmon
1 tsp kosher salt
1/2 tsp freshly ground pepper
4 skin-on salmon fillets (4 to 5 ounces each), preferably wild
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
Flaky sea salt, such as Maldon, for serving
1 lemon, cut into wedges, for serving
- In a small bowl, combine the paprika, garlic powder, salt and pepper. Pat the salmon dry with paper towels, then sprinkle the seasoning mixture liberally on the flesh and skin side of each fillet.
- In a large cast-iron or non-stick skillet, heat the olive oil and butter over medium-high heat. When the butter melts and stops foaming, add the salmon fillets, skin-side down. Cook without disturbing until the salmon skin lifts easily from the pan, about 2-3 minutes. Flip the salmon and cook for about 2 minutes on the other side, until the flesh flakes easily when poked with the tip of a knife. Before serving, finish with flaky sea salt and a squeeze of lemon.