How To Cook Salmon Fillets
2 Skin-On Boneless Salmon Fillets (6-8 oz each)
1 Tbsp. Avocado Oil (you can also use vegetable oil if you like, but avocado is a healthier option)
Sea Salt and Fresh Black Pepper
Before you cook the salmon you want to allow it to come to room temperature for 10-15 minutes. This allows the salmon to cook evenly.
Heat your heavy skillet (I use my cast iron skillet) over medium-high heat until hot, add avocado oil.
Place the salmon skin-side down on the pan, pressing down with a spatula. Pressing the fish down ensures that the ends of the salmon won’t curl up, and that the fish cooks evenly.
Cook skin side down for 3-5 minutes or until the flesh turns opaque all the way up the sides (this really depends on the thickness of the fish). Flip the salmon carefully and cook for another 1-2 minutes on the second side, turn off heat. Carefully remove the salmon from the skillet. Serve immediately and enjoy!
Keep your eyes on the salmon, this cooking process happens fast, you don’t want to walk away.