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    Recipe: Salmon cooked in a skillet over high heat takes about 10 minutes

    Salmon comparison story by Sheryl Julian. Pictured: Scottish salmon. FOOD STYLING: Sheryl Julian. Slug for Food: 13salmon
    Sally Pasley Vargas for the Boston Globe

    With your fingers, feel the flesh side (side that was closest to the bone) for pin bones. Remove them with tweezers or tongs. Rub pieces of boneless salmon on both sides with olive or vegetable oil. Sprinkle it with salt and pepper. Heat a heavy-based skillet over high heat with 2 tablespoons oil. Add the salmon skin side down without overlapping. Cook without disturbing for 5 minutes, decreasing the heat to medium-high after 1 minute. Ease a wide metal spatula under the fish and turn it over. Continue cooking for 5 minutes, or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees. Sprinkle with lemon.

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    Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.