This hybrid cooking method combines pan-searing and poaching and produces perfectly cooked salmon that will not stick to the pan or fill your house up with the smell of cooked fish. You can make as little as one piece (and use a smaller pan) or make extra to use on salads or in wraps or tacos a day or two later.
Large saute pan fitted with a lid
- Four 5-7 ounce pieces of salmon fillets, skin on and patted dry
- 1 Tbsp olive oil
- ½ cup water
- ½ tsp salt
- ½ tsp ground black pepper
- Heat the pan to medium high heat. Add the oil and heat it until shimmery-about 45 seconds.
- Place each piece of salmon, skin side down, into the pan. Let the salmon cook for 1 minute. Add the water and cover. Turn down the heat to medium-low (about 35% of the fire power of the burner) and cook another 6-8 minutes.
- Remove the lid. Sprinkle the salmon fillets with salt and pepper. Remove the fillets from the pan.