By Ben Paynter
Preparing salmon can be tricky, but that shouldn’t stop you from tackling the challenge.
We asked Brendan Collins, top chef at L.A.’s Birch and Corner Door restaurants, how he tackles the finicky fish—try his method for perfectly cooked salmon every time.
The Perfect Salmon Recipe
What You’ll Need:
6 oz skin-on salmon fillet
2 Tbsp vegetable oil
Salt and pepper
How to Make It:
Use a cast-iron or carbon steel pan (not aluminum or stainless steel). As a rule of thumb, you want a dark cooking surface.
Turn your stovetop up to high heat and be sure to preheat the oven to 350°F. Heat 2 Tbsp of vegetable oil in the pan. Dry a 6-ounce skin-on salmon fillet with paper towels and season it with salt.
When the oil is sizzling hot—look for wisps of smoke—add the fish, skin side down, and gently press on it with a spatula.
Wait 5 minutes; the fish will unstick from the pan. Put the pan into the oven and roast 5 minutes. Spoon any leftover oil over it; add freshly ground pepper and a spritz of lemon. Serve with brown rice and sauteed spinach.