Pan-Seared Salmon
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tbsp extra-virgin olive oil
- Kosher salt (such as Diamond Crystal)
- Black pepper
- Half a lemon, for serving
- Chopped fresh parsley, dill or tarragon, for serving (optional)
Directions
Tasting Notes: The richness of the salmon plays so well with the acid and fruit in Pinot, it's a perfect pairing.
Serena's Tips: You really need to wait for the fish to release before flipping it to skin side down. But, if you have a preferred method for cooking salmon, use that instead.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024838-pan-seared-salmon
Recipe courtesy of Lidey Heuck for the New York Times. Photo courtesy of Christopher Testani for the New York Times.
