EFK Tested

Erickson Basic Pan-Seared Salmon

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Pat salmon very dry and season.
2. Heat oil in a skillet over medium-high. Place salmon skin-side down and press gently for the first 20 seconds.
3. Cook mostly on the skin side until crisp, flip briefly, then add butter.
4. Finish to safe doneness and serve with lemon.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Keep seafood cold and separated from ready-to-eat foods. Use 145°F as the standard fish safety target and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.