Pan Seared Salmon Fillet

Servings: 1


  • 6 oz. salmon fillet with skin-on
  • 1 Tbsp Olive Oil
  • Fresh lemon juice
  • salt and black pepper


  1. Preheat sauté pan.
  2. Season salmon fillet with salt and pepper
  3. Heat a large nonstick pan over medium heat until hot. Add the olive oil and swirl to coat the bottom of the pan.
  4. Sauté skin side down first for 2 to 3 minutes.
  5. Turn over the fillet and sauté for another 2-3 minutes or until fish begins to flake.
  6. Remove from heat and place on serving dish.
  7. Squeeze fresh lemon juice over filet before service.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.