Grilled Salmon

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  12 oz Salmon
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  1 Lemon(108g)
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  1 tbsp Vegetable oil
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  1 tsp 1 tsp sea salt ($0.02)
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  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.05)

Instructions

1. 1Pat the salmon dry with paper towels and cut the lemon in half lengthwise.
2. 2Heat a large skillet or grill pan over medium-high heat for 2–3 minutes until very hot.
3. 3Brush the salmon skin side and flesh side with vegetable oil, then season both sides generously with salt and pepper.
4. 4Place the salmon skin side down in the hot skillet and cook for 5–6 minutes over medium-high heat until the skin is crispy and golden brown and the flesh is opaque halfway up the side.
5. 5Flip the salmon flesh side down and cook for 3–4 minutes more until the internal temperature reaches 145°F at the thickest part; simultaneously place the lemon halves cut side down in the pan and cook for 2–3 minutes until caramelized and golden.
6. 6Remove the salmon and lemon from the heat and let the salmon rest for 2 minutes while carryover cooking completes.
7. 7Divide the salmon and lemon evenly into 2 airtight containers while still warm, then cool to room temperature before sealing and refrigerating.