| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 1 (12-ounce) skinless king salmon fillet, 1 1/2 to 1 3/4 inches thick, pin bones removed
- 2 teaspoons vegetable oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 475 degrees F.
- Set a 10-inch heat-proof saute pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan flesh side down and cook for 3 minutes. Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 396 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 35 g |
| Cholesterol | 94 mg |
| Sodium | 408 mg |
Reviews
I can’t believe how excellent the fish taste. I caught the fish on a charter boat fishing the great lakes. I have used this recipe twice. Everybody who has tried it loves it.
I had the farm raised salmon, skin removed.
The skin side, if skin is missing, has a dark line across the back.
Simple, easy way to show off your ‘chef’ skills!
Wild caught king salmon is one of the tastiest salmons. This simple preparation enhances the flavor.
This method cooks the salmon perfect. The fish got a nice color on the flesh side and was really tender. I didn’t really know how to cook fish, but this recipe made it easy. Thanks Alton.
I think it needed more time in the oven than the recipe called for–I use a small sharp paring knife to press into the flesh to tell me when it’s done. Don’t know if mine was thicker than hisor I just like it “overcooked”. I served with a herb butter on top (pesso, garlic, butter with a little heavy cream to thin it). Excellent and very, very quick.