Pan seared salmon

Directions

1. Once you remove the fillets from their package, pat them dry with a piece of paper towel. It’s important that your salmon is dry before adding it to the pan. Season both sides of the fillets with salt and pepper.
2. Heat olive oil in either a cast iron pan or a non-stick skillet over medium high heat. Add salmon fillets skin side down and leave undisturbed for five to six minutes. If the skin is still sticking to the pan when you are ready to flip - give it another minute. Just before you are ready to flip add the butter to the pan. Once the skin lifts from the pan easily, flip and continue to sear for another two to three minutes.
3. Remove salmon from the pan and sprinkle with a bit of lemon juice.
4. If you want to step it up a notch, try adding a glaze to the salmon before searing. Here are a few options:

Honey and lime glazed salmon:

1. Add the juice of one lime, and two tablespoons of honey to a small bowl and whisk until combined. Just before you are about to flip the salmon brush the glaze over the top and on the sides. When the salmon is done brush with any remaining glaze.

Miso and maple glazed salmon:

1. Add one tablespoon of miso paste and two tablespoons maple syrup to a small bowl and whisk until combined. Just before you are about to flip the salmon, brush the glaze over the top and on the sides. When the salmon is done brush with any remaining glaze