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ANGreat salmon starts with simple preparation.
Begin by patting the salmon dry with a paper towel — removing surface moisture helps create a better sear and prevents steaming. Lightly season with salt and pepper, and let it sit for about 10–15 minutes so the salt can enhance flavor and draw a small amount of moisture to the surface. Pat dry again if needed. Preheat a pan over medium-high heat and add a small amount of oil. Place the salmon skin-side down and let it cook undisturbed until the skin becomes crispy. Flip once and cook briefly on the other side until just opaque in the center. Avoid overcooking, as salmon dries out quickly. Simple steps like drying, seasoning, and controlled heat help produce tender, flavorful salmon every time. Save this for easy seafood nights.
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