Simple Salmon

Sometimes the best thing you can do for a gorgeous piece of salmon is keep your hands off it.

One steak, a hot pan with olive oil, and a handful of green onions sizzling alongside. Season with salt and pepper, let it fry until a golden crust forms, and resist the urge to fuss with it.

A sprinkle of fresh dill and a squeeze of lemon at the end is all the finishing this needs.

This is cooking for one done right: minimal ingredients, minimal cleanup, maximum flavor.

Kitchen Tips

• Pat the salmon completely dry with paper towels before it hits the pan. Surface moisture prevents browning and gives you a steamed, pale fillet instead of a crispy crust.
• Don’t move the salmon once it’s in the pan. Let it sit undisturbed for at least 4 minutes so the crust can develop before flipping.
• Check doneness by inserting a thin knife in the thickest part. When the flesh turns from dark pink to pale pink, pull it immediately. Carryover heat will finish the job.
• Serve over rice to soak up the pan juices and caramelized bits from the green onions.