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If, like me, you are crammed with a combination of boredom and dread when considering something to do with an oven or stovetop, you then’ve come to the suitable place. Welcome to the world’s best, quickest, (and nonetheless scrumptious) salmon recipe, from Mark Bittman’s house cook dinner’s newbie bible, “How to Cook Everything.” (You can read a full review of the cookbook here.)
I have a tendency to stay to recipes that do not exceed 5 elements, which makes this one good: all you want are salmon fillets, olive oil, salt, pepper, and an (optionally available) lemon.
Mark Bittman’s easy salmon recipe:
Elements you will want:
- 2 tablespoons olive or good-quality vegetable oil
- 4 salmon fillets (1 ½ kilos), skinned should you like, pin bones eliminated
- Salt and pepper
- Lemon or lime wedges for serving
Easy methods to cook dinner it:
- Put a big skillet (ideally forged iron) over medium warmth to get scorching. Add the oil and swirl to coat the pan.
- Sprinkle the fish with salt and pepper. Add the fish, pores and skin aspect down (even when the pores and skin has been eliminated), and lift the warmth to medium-high.
- Cook dinner till the fillets launch simply, 3 to five minutes.
- Flip the salmon and cook dinner to achieve the specified stage of doneness, 2 to five minutes extra (use a knife to peek inside).
- If you are going to eat the pores and skin, serve the fillets with that aspect up. Serve with lemon on the aspect.
What the recipe appeared like every step of the best way:
I did not have a cast-iron pan, however this non-stick skillet labored nice. I turned the burner on medium warmth, added two tablespoons of olive oil, and swirled it round to coat the skillet.
I sprinkled the salmon fillet with salt and pepper (the best seasoning for beginner cooks and minimalist pantries).
I added the salmon to the pan, skin-side down, and raised the warmth to medium-high.
At this level, my closet-sized Brooklyn kitchen obtained smoky sufficient to set off the alarm. By the point I obtained again to the range from waving a towel in entrance of it, one of many burners stopped working. (Possibly subsequent time, I am going to attempt an oven recipe.)
Fortunately, after greater than 5 minutes (proven above), the fillets launched simply from the pan. I flipped them over, skin-side up this time, and allow them to cook dinner for one more 5 minutes.
Troubleshooting: Subsequent time, I might defrost the fillets earlier than cooking or separate them within the pan sooner to evenly disperse the warmth. And if I find yourself with one other underdone fillet, I might simply give it a fast toss again into the pan.
How they tasted
This recipe is about simplicity: If all you need is salmon that tastes juicy and properly cooked via, then this suits the invoice.
In case you’re in search of a extra complicated style, you would possibly want so as to add your personal sides (fairly simple) or sauce (even simpler!) You may additionally attempt a Bittman recipe with a number of extra steps or elements, like his four-spice salmon that makes use of cloves and cumin. The genius of his cookbook is that it’s set up to help you progress: You can begin with this fundamental recipe and transfer on to extra complicated dishes as you get extra snug with cooking.
Cleanup course of
I used a non-stick pan, however there was nonetheless some sizable oil splatter. To complete cleanup, I tossed the pores and skin into the trash and let the pan soak for a number of hours. After that, it took a couple of minutes of scrubbing with a sponge to get it again to its earlier clear.
The underside line
Look no additional for the world’s best, hardest-to-mess-up salmon recipe. It is not going to win you a cooking competitors, nevertheless it makes weekly meal prep and studying easy methods to cook dinner rather more bearable.