Pan Seared Wild Salmon


2 6oz wild king salmon fillets

Salt & pepper

1 tablespoon canola oil


Thoroughly dry both sides of the salmon fillets with paper towels and season with salt and pepper. The fish should be at room temperature.

Place a cast-iron or nonstick skillet over medium-high heat until very hot, about 3 minutes.

Place a tablespoon of canola oil in the skillet. It should shimmer in the pan and quickly spread across the bottom.

Place fillets skin side down in the skillet (you should hear them sizzle) and press the salmon down with a large spatula to avoid sides from curling up for about 2 minutes.

Turn heat down to medium-low and continue to cook the fish for another 5-6 minutes.

Flip fillets and cook for another 2 minutes to brown the top.

Turn fillets back over and check to see if the salmon is done. If you want your salmon fillets more well done, keep them in a skillet for another 5-6 minutes on low until the center is cooked through.


If your cast iron skillet is not well seasoned the salmon skin will stick to the bottom of the pan. Also, if your skillet is not hot enough the skin with not turn out to be crispy and golden brown. Make sure you allow enough time for it to heat up.



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