Pan-Seared Salmon with Sesame Seed Crust
With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a fresh salsa or squirt of lemon or lime. For heightened sesame flavor, rub the fish fillets with Asian sesame oil instead of canola or vegetable.
2 tablespoons sesame seeds
2 salmon fillets skin-on, each about 6 ounces and 1 to 1 1/4 inches thick
1 1/2 teaspoons canola oil or vegetable oil
1. Spread sesame seeds in pie plate. Rub salmon fillets with 1 teaspoon oil, sprinkle with salt and pepper, then press flesh sides of fillets in sesame seeds to coat.
2. Heat remaining 1/2 teaspoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add fillets skin side down and cook, without moving fillets, until skin side is well browned and bottom half of fillets turns opaque, about 5 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed: 3 minutes for medium-rare and 3 1/2 minutes for medium. Remove fillets from pan, being careful not to break sesame crust; let stand 1 minute. Pat with paper towel to absorb excess fat on surface, if desired. Serve immediately.