- 2-3 Tbsp J. Olive Co. Chipotle olive oil + additional for pan
- 2-3 Tbsp J. Olive Co. Serrano Honey vinegar
- Two 6 to 8-ounce, skin-on wild-caught salmon fillets
- Sea salt and freshly ground black pepper, to taste
- Marinate your salmon in olive oil and balsamic in the refrigerator for 30 minutes to an hour.
- Just before you are ready to cook the salmon, remove from the fridge.
- Season the skin side of the fish with sea salt and black pepper.
- Heat your oil in a cast iron skillet over medium-high, get nice and hot and make sure the oil is shimmering. Once the pan is hot, reduce the heat to medium, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each filet with a flat metal spatula to keep the sides from curling up. Hold for just a few seconds.
- Cook for 4 minutes, skin side down. Lift up the filets in the last minute or so, to let some of the oil run underneath it to maximize crispiness.
- After 4 minutes, turn off the heat, flip over the filets and let them cook another 2 minutes on the other side until you reach your desired level of doneness. Do not overcook!
NOTES – The amount of oil/fat you need will spend on the size of your pan. If it’s a larger pan, go with more fat, you want it to evenly coat the bottom. If your salmon filets are super thick, it may take another minute or two.
Recipe modified from and image courtesy of Tasty Yummies