Sautéed Salmon Fillets or Steaks

Preparation info
  • Makes


    • Difficulty


Appears in
Simply Salmon

By James Peterson

Published 2001

  • About


  • four 6- to 8-ounce salmon fillets with the skin on or off, steaks, or medallions for main courses, or four


Season the salmon liberally on both sides with salt and pepper and let sit in the refrigerator for between 30 minutes and 4 hours, or soak it in brine in the refrigerator for 1 to 2 hours, depending on its thickness. Place a plate on top of the salmon to keep it submerged. In either case, pat the salmon dry just before sautéing. If you’ve used brine, season it only with pepper.

Heat the