Pan Seared Salmon

Salmon is always a crowd pleaser. This recipe may be a little different then other’s you may have tried because I use coconut oil. It keeps the moisture intact and adds a nice flavor kick! Be sure you don’t overcook it. Pairs nicely with a grain and some greens.

Pan Seared Salmon

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• CourseMain Dish

Servings

4 servings

Servings 4 servings

Pan Seared Salmon Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish Servings 4 servings Servings 4 servings

Ingredients

• 4 5 oz cut salmon wild Alaskan fillets about 1" thick with skins on
• 2 tbsp extra virgin organic coconut oil
• 1/4 tsp real salt
• 1/8 tsp black pepper ground
• 1/4 tsp turmeric
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 cup chives and/or rosemary; chopped; fresh is best

Servings: servings

Units:MetricUS Imperial

Instructions

1. Bring the salmon to room temperature 10 minutes before cooking. If frozen, make sure it is completely thawed out.

2. Preheat a large heavy skillet over low-medium heat for 3 minutes.

3. Raise the heat to medium.

4. Place all spices (in the order listed).

5. Place the salmon, skin-side up in the pan (preferably non teflon). Place lid on pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula (I use wooden ones), and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

6. Salmon is done when it flakes easily with a fork. I like it when it is a bit pink still in the middle of salmon and the skin is crisp.

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