Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.

If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.

[–] Farman@hexbear.net 1 points 2 years ago (1 children)

And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.

[–] Iraglassceiling@hexbear.net 1 points 2 years ago

Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve

Literally the first hit when I googled “how to pan roast salmon”