After spending last week in the awesome town of Port Mansfield I have had a craving for more fish in my life. Our cousin Karri may have also taught me the major difference in the fresh fish we get to eat out there versus here and sent us home with a ton of fresh caught fish. Inspired by the more simple cooking aspects of fish I’ve decided to share a very easy pan seared salmon recipe that I have used for years.
Before we get started I must admit to you something….. as I’m typing to you I’m listening to the “Little Mermaid” soundtrack (My favorite Disney movie btw) yes, I’m a dork. Deal with it 🙂 or feel free to blame my “broads” as I endearingly call my beautiful tribe of lady friends who were just texting me “Little Mermaid” quotes, which is NOT abnormal behavior for us.
Now that we’ve cleared the air, put some music on and let’s get cookin, good lookin’s!
PREP:5 MINS. TOTAL TIME: 10-12 MINS. YIELDS: 3 FILETS
- 3 fillets of salmon
- 2-3 tablespoons of coconut oil or olive oil (I prefer coconut oil for this recipe)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of pepper (substitute fresh cracked peppercorn if you have it.)
- 1/2 teaspoon of cayenne pepper (more or less to taste)
- 1/2 lemon squeeze
- 1 nonstick searing pan
- Heat oil in a frying pan on medium high heat.
- Some people like to cut and remove skin from fillets (if any) but I happen to love the skin ON. I feel it gives more flavor and texture, your choice.
- Sprinkle the fillets of salmon evenly with your dry spices on both sides
- Place fillets into preheated pan and cook on the first side until it is cooked about half way through about 4-5 minutes
- Then turn and cook for another 4-5 minutes.
- Serve immediately.
Bon Appétit! Happy Friday! See y’all Monday!