Skillet Packet Salmon
- Makes4 servings
- Cook Time50 min
- Active time plus cooling15 min active
Stainless steel and cast-iron skillets worked equally well, but both needed 5 minutes to heat before adding the packet. Six-ounce fillets were the perfect size to fit all four in one packet. If the fillets were thinner than 1 inch or thicker than 1¼ inches, we needed to adjust the cooking time down or up, respectively.
Don’t hesitate to remove the packet from the skillet a little early if you think it’s cooking too quickly. It’s easy to return it to the skillet.
Step 1
Remove the salmon from the refrigerator and let sit at room temperature for 20 to 30 minutes.
Pat the salmon dry with paper towels and season the fillets all over with salt and pepper. Place a 12-by-24-inch sheet of foil on the counter, shiny side down. Fold in half to form a 12-inch square. Unfold the foil and drizzle the oil evenly over half of the foil (one of the 12-inch squares), leaving a 3-inch border.
Step 2
Arrange the salmon fillets over the oiled area, leaving at least ½ inch between them. Fold the top square of foil over the salmon and, without pressing down on the fillets, roll and crimp the open sides to create an airtight packet. Fold in the corners of the packet to help it fit in the pan.
Step 3
Heat a 12-inch skillet over high heat for 5 minutes. Carefully place the packet in the skillet and cook 5 minutes for medium and 6 minutes for medium-well, rotating the pan frequently to ensure even cooking.
The packet should begin puffing after 2 minutes and be fully inflated after 4 minutes. If the bottom edges of the packet start lifting up, reduce the heat slightly.
Step 4
Using tongs, slide the packet onto a platter and let sit for 1 minute. Carefully open the packet. Spoon the accumulated juices over the salmon. Serve topped with chermoula and lemon wedges.
