Ingredients
Scale
- 4 salmon fillets, 6 ounces each, skin on
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 lemon, cut into wedges
- 1 tablespoon fresh parsley
Instructions
- Remove salmon from refrigerator and pat dry thoroughly. Season both sides with salt and pepper.
- Heat a heavy skillet over medium high heat, add avocado oil, and heat until shimmering.
- Place salmon skin side down, press gently, and sear undisturbed for 5 to 6 minutes until skin is crisp.
- Flip salmon, lower heat to medium, add butter, and baste for 30 seconds.
- Cook another 1 to 2 minutes until internal temperature reaches 125 to 130 degrees Fahrenheit.
- Transfer to plate, rest 2 minutes, then finish with lemon and parsley before serving.
Notes
Ensure your skillet is hot enough before adding the salmon for crispy skin. Pat the salmon dry to prevent moisture from affecting crispiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Seafood
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 75mg