Fresh salmon is delicious and easily cooked on a non-stick pan to perfection. I love this simple way of cooking fish, as it allows its pure, unique flavor to come through.
I like my salmon medium-rare, and so I cook it on one side for 2 minutes and the other for 5 minutes, for crispy skin and a medium-rare center. Allow the fish to come to room temperature right before cooking—about 20 minutes on the kitchen counter should do it—and season with salt and pepper right after it is cooked. This method also works beautifully with other kinds of fish: Chilean sea bass, tuna, swordfish, and so on, adjusting the cooking time as needed.
