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


  1. 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.

  2. Heat your heavy skillet (I use my cast iron skillet) over medium-high heat until hot, add avocado oil.

  3. 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.

  4. 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.