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1 tablespoon extra-virgin olive oil
1/2 teaspoon Himalayan sea salt
Freshly ground black pepper
4 (6-ounce) salmon fillets, 1-1/4 in thick

1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

Serving Size = 3 ounces

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