Pan seared salmon

When you have top quality salmon, this is in my opinion the best way to emphasize the flavor of the fish while getting that delectable crisp skin. It’s easy, too. For best results, get belly meat from wild king salmon.

Salmon fillets, skin on, about 1″ thick
Olive or other vegetable oil
Non-stick fry pan, or well-seasoned cast iron

Heat the pan and add enough oil to coat the bottom with about 1/16 inch. I use setting 6 (of 10) on my range. Pat the fillets dry with paper towels and put in pan skin side up. Do not crowd! When about 1/3 cooked turn over and continue cooking until cooked, meaning that the center is still translucent. Serve skin side up, sprinkled with a little salt.

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