Salmon is my go-to fish, it’s easy to cook without drying it out, has a delicious fattiness that satisfies serious omnivores and is easy to find at various price points. It’s also super flavorful, so you don’t have to fuss a lot and can throw a salmon centered meal together quickly. Seriously, this recipe is so simple that it’s almost embarrassing to write it down.
Remember to take your fish out of the fridge about 20 minutes before cooking, most proteins cook better at room temp.
... and make extra and have some on a salad the next day, or tear it up for salmon cakes.
OH! Make sure the fan above your stove top is on if you don’t want to have a lingering fish smell to “enjoy”.
- 1 ⅓ lb salmon (wild if available, if your choice is previously frozen opt for Atlantic cause it’s nice and fatty)
- 2-4 tablespoons safflower oil (or other high heat oil)
- A big pinch of salt
- A big pinch of pepper
- 1 lemon (cut into wedges for serving)
- Take fish out of fridge 20 minutes before cooking
- Take your largest non-stick saute pan and heat enough olive oil to cover bottom over a medium high heat
- While pan is heating up cut the salmon into 4 equal sized pieces and pat down with paper towels
- Generously salt and pepper on both sides and place skin side down in the pan
- Once you can visibly see the browning of the bottom of the fish (about 4 minutes) flip it over
- Cook for another 2-4 minutes depending on how well done you like your fish (I personally like it at around 7 minutes total over the medium high flame)
- Carefully remove salmon from the pan and squeeze a little fresh lemon juice over the top
Goes really well with the short grain brown rice from episode one.