Pan-fried Salmon


  • 4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens

1. Bring the salmon to room temperature 10 minutes before cooking.

View full recipe at SpringPad


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