6salmon fillets, 1-inch thick, deboned with skin (about 2 pounds)
2tablespooncanola or avocado oil
Garnish: sliced green onion and parsley
Mix the first 5 ingredients in a small bowl. Set aside.
Heat oil in a large cast iron skillet over medium-high heat.
Rub mixture on all sides of salmon fillets while skillet gets hot.
Add salmon to skillet away from you, flesh side down. Place in lemon halves, cut side down. (Cook fillets in batches if needed; don't overcrowd the skillet.)
Cook 3 minutes, gently flip salmon and cook skin side 2 minutes more for medium doneness. Leave lemon halves on cut side during this time.
Transfer fillets and lemon halves to a serving plate to rest a few minutes.
Serve salmon with a squeeze of caramelized lemon juice, sliced green onion and fresh parsley or other herbs. Enjoy!
Prepping & Cooking Tips - Fish should be room temperature, pat dry to remove moisture, preheat skillet, use high smoking point oil like canola or avocado, season salmon right before cooking, and sear flesh side first.Doneness Guide - Salmon should flake easily with caramelized opaque edges and more translucent in the center. When using an instant read thermometer, insert it into the thickest part of the fish: 120 degrees F for medium-rare, 130 degrees F for medium, 140 for well done.Storing & Reheating Leftovers - Store leftovers in an airtight container and refrigerate up to 3 days. If you’re not going to enjoy it by then, cooked salmon can be frozen. Wrap tightly and freeze up to 6 months. To reheat, microwave thawed fish or place in a skillet over medium heat with a little oil until warmed through.