Simple Pan-Seared Salmon

1. Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Pat fillets dry with paper towels and season with salt and pepper. Heat oil in 12-inch nonstick skillet until shimmering, add fillets, skin side down, and cook, without moving, 30 seconds. Reduce heat to medium-high and continue to cook until skin side is well browned and bottom half of fillets turns opaque, 4-1⁄2 minutes.
2. Turn fillets and cook second side, without moving, until fillets are no longer translucent on exterior and are firm, but not hard, when pressed, 3 minutes for medium-rare (125 degrees). Transfer fillets to serving platter and let sit 1 minute. Pat with paper towels to absorb excess fat on surface, if desired. Serve immediately with lime wedges.

PAN-SEARED BUTTERFLIED SALMON
Butterflied salmon should look similar to a salmon steak. The advantage of this method is that both sides of the flesh get a good sear, so there is twice as much of the brown, flavorful crust.
To butterfly salmon, slice down middle of each fillet, cutting down to but not through skin. Fold halves away from each other so each side lies flat; skin should act as a hinge. Cook butterflied fillets for just 2 to 3 minutes on first side.

PAN-SEARED SALMON WITH SESAME SEED CRUST
For heightened sesame flavor, rub the fish fillets with toasted sesame oil instead of canola or vegetable oil. If you pair this variation with the butterflied fillets variation, double the quantity of sesame seeds and coat both sides of each fillet.
Spread 1⁄4 cup sesame seeds in pie plate. Rub fillets with 2 teaspoons canola or vegetable oil before seasoning with salt and pepper, then press flesh sides of fillets in sesame seeds to coat. Cook fillets as directed.

BUTTERFLYING SALMON
1. Slice down middle of each fillet, cutting down to but not through skin.
2. Fold halves away from each other so each side lies flat. Skin should act as a hinge.
3. Butterflied salmon should look like salmon steak.