How do I cook a salmon fillet on a stove top pan?
Here's a step-by-step guide to help you achieve perfectly cooked salmon:

Ingredients:

- Salmon fillet (with or without skin, according to your preference)
- Salt and pepper
- Olive oil or another oil with a high smoke point (e.g., vegetable oil, canola oil, or grapeseed oil)
- Optional: fresh herbs (e.g., dill, parsley, or thyme), lemon wedges, and butter for additional flavor

Instructions:

1. Prepare the salmon: Pat the salmon fillet dry with paper towels. This will help the fish cook evenly and develop a nice crust. Season both sides of the fillet with salt and pepper to taste.
2. Heat the pan: Place a non-stick or stainless-steel skillet over medium-high heat. Allow the pan to get hot before adding the oil.
3. Add oil to the pan: Add about 1-2 tablespoons of oil to the pan, ensuring the entire surface is coated. Allow the oil to heat until it starts shimmering but not smoking.
4. Cook the salmon: Carefully place the salmon fillet into the hot pan, skin-side down if it has skin. Press the fillet gently with a spatula to ensure even contact with the pan. Cook for about 4-5 minutes without moving the fillet, allowing it to develop a nice crust.
5. Flip the fillet: Once the salmon has cooked about two-thirds of the way through and has a golden-brown crust, use a spatula to carefully flip it over. Cook the other side for another 2-4 minutes, depending on the thickness of the fillet and your desired doneness.
6. Optional - add flavorings: After flipping the salmon, you can add a couple of tablespoons of butter, fresh herbs, and lemon wedges to the pan for extra flavor. Baste the salmon with the melted butter and cook until your desired doneness is reached.
7. Check for doneness: Salmon is best when it is still slightly pink in the center and flakes easily with a fork. The internal temperature should be about 125°F (52°C) for medium-rare or 145°F (63°C) for well-done, according to the US FDA guidelines.
8. Rest and serve: Remove the salmon from the pan and let it rest for a couple of minutes. This allows the juices to redistribute and ensures a moist, tender fillet. Serve the salmon with your choice of sides and enjoy!
Looks good to me! Thanks for the assist!
No problem!  I hope your salmon fillet turns out to be succulent!