Bi-Level King Salmon Fillet

Follow these three simple steps for perfectly cooked salmon fillets every time.

Here, we're dealing with a nice, thick piece of fish, which means that if you desire a perfectly seared exterior and creamy center, you must perfect the dual-heat method.

This application requires precision, so for the best results, you'll want to grab yourself an oven thermometer from your local hardware or kitchen supply store.

This recipe first appeared in Season 12 of Good Eats.

Photo by Lynne Calamia

ACTIVE TIME: 5

TOTAL TIME: 20

Yield: servings

Software

1 (12-ounce) skinless king salmon fillet, 1 1/2 to 1 3/4 inches thick, pin bones removed
2 teaspoons vegetable oil
kosher salt, to taste
freshly ground black pepper, to taste

Procedure

Heat the oven to 475ºF.
Set a 10-inch, oven-safe sauté pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan, flesh side down, and cook for 3 minutes.
Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.