This skillet comes preseasoned, so you can start using it right away. And its natural, nonstick surface gets better the more you use it.
A sheet pan lets you cook your salmon fillets and side veggies all at once. Use the leftover pesto from your pasta dinner earlier in the week with a little lemon juice to add a ton of flavor. It’s a no-fuss, hands-off weeknight meal.
Tim's Food Tips
- Dry brine your salmon before skillet cooking. Sprinkle four parts salt to one part sugar on the fillets and let them sit in the fridge for 10 minutes. Then gently rinse off the salt and sugar in a bowl of ice water.
- In the skillet, cook the fillets skin side down until they’re 80–90% of the way done.
- For oven-roasted salmon, use an oven thermometer and cook until salmon reaches 140° for medium-well fillets.