| April 4, 2014

“Salmon is a bit of a funny one in the kitchen,” celebrity chef Danny Boome tells us. “People don’t really know how to shop right for salmon or how to cook it.”

READ: The Truth About Salmon, Shrimp And More

“What you’re going to be looking for when you buy salmon is the color,” says Boome. “It should be really nice and pink. The next thing you’re looking for is the smell.”

READ: How To Perfectly Grill Salmon

As Boome rubs his fingers against the fillet, he tells us, “It should really not smell fishy if it’s fishy, it’s bad. What you want to be looking for is quite a neutral smell.” And for his last piece of advice, “Turn the salmon over and look at the skin. It should have oily, glistening skin.”

READ: 7 Ways To Cedar Plank Salmon

Watch above as Danny Boome shows us how to cook a perfect salmon fillet (with a delicious side of asparagus and shallots)! Read below for detailed instructions on this recipe.

The Perfect Pan-Fried Salmon From 'The Chew' Star Danny Boome

Cooking Method: 
Total Time: 
13 minutes
2 servings


  • Four 5-ounce center-cut salmon fillets, about 1-inch thick
  • 2 tablespoons olive oil
  • Butter
  • Kosher salt
  • Freshly ground black pepper


  1. Bring the salmon to room temperature 10 minutes before cooking.
  2. Warm a large nonstick skillet with oil over medium-high heat. Add butter, olive oil, salt and pepper.
  3. Season the fish with salt and pepper.
  4. Place the salmon in the pan, skin-side down. Cook until golden brown on 1 side (for a 5-ounce salmon fillet, this should take about 5 minutes). For crisper skin, cook for an extra 3 minutes.
  5. Turn the fish over with a spatula and cook until it feels firm to the touch.
  6. Transfer to a plate and serve with Danny's asparagus and shallots.
  7. Note: If you prefer not to eat the salmon skin, it can be removed easily with a knife or spoon.