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Pan-Seared Salmon

×2 · Serves 8

Prep 5 min · Cook 10 min

Skin-on salmon fillets seared until the skin is crisp, then finished in a hot oven for a medium-rare center.

Optionally, heat oven to 400°F if finishing in the oven.

  • 8 skin-on salmon fillets (~6 oz each)
  • 1 Tbsp, 1 tsp (12 g) kosher salt
  • 2 tsp (5 g) black pepper

Pat the salmon fillets dry. Season both sides with kosher salt and black pepper.

  • 1⁄2 cup (100 g) ghee

Melt ghee in an oven-safe skillet over medium-high until shimmering.

Place salmon skin-side down. If you want you can press flat for 10 seconds. Don't move it.

Flip. Sear flesh side briefly.

Now, you can either finish it in the pan, or transfer skillet to oven. Either way, pull at 120°F internal temperature.

Rest skin-up.

Notes
  • Pull at 120°F. Carryover finishes it at 125°F.

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