Bi-Level King Salmon Fillet

  • 1 (350g) skinless king salmon fillet, 3- to 4-cm thick, pin bones removed
  • 2 teaspoons vegetable oil
  • Salt and freshly ground black pepper
1) Preheat the oven to 240C/Gas 9.

2) Set a 25-cm heat-proof saute 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.

3) Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

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