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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Pat the salmon fillets dry with paper towels and season both sides with the salt and black pepper.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets and sear for 2 minutes per side, until a golden crust forms on each side. Transfer to a plate — the salmon will finish cooking in the sauce.
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