| Level: | Easy |
| Total: | 14 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 4 min |
| Yield: | 2 servings |
Ingredients
- Two 6-ounce coho salmon fillets, 1 1/8- to 1 1/4-inches thick, pin bones removed
- 2 teaspoons vegetable oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Set a 10-inch nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 291 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 37 g |
| Cholesterol | 77 mg |
| Sodium | 314 mg |
Reviews
Sounds simply and tasty for baked samon……will have to try this recipe this week.
Scored some Copper River coho salmon and will try this tonight. A little nervous about not starting skin-side down as I normally do, but I’ll trust Alton…
Perfection.
Good basic recipe for my repeating menu.
SUPERB! I’m super picky with how my salmon is prepared and each time I’ve found a recipe I like… the cooking prep wasn’t spot on. This one was perfection!
Best piece of salmon I ever ate! Used sesame oil and was generous on the salt and pepper. Melted in my mouth. Yum!
followed the recipe exactly (and watched the video beforehand). this was my first time cooking salmon like this, and it turned out perfectly. the fishmonger asked me how i was going to prepare it, and i recited this recipe. he tried to tell me that the cook time was not long enough and that i would need to start skin side down. glad i listened to alton instead. cheers!
I never trust myself to cook fish but I made this and it turned out to perfection! I added a little dill but didn’t have to. Absolutely perfect! Leave it to Alton.
A.B. rocks!
For such a basic recipe I can’t believe how good it was. We rarely get to eat salmon, but tonight my family ate every piece and have put it on the make more often list.
I made it exactly as recipe said and I was worried the cook time would be too short. But it was perfect.
Thanks Alton !!!!!!