Simple way to season/ cook salmon

My go-to is to lightly season the filet with salt and pepper, get a pan hot and put in a few pats of butter and just sear it on the outside but not cooked through and while cooking, drizzle a little fresh squeezed lemon on it.

When done, it is lightly seared outside, moist on the inside and the lemon with the salt, pepper and butter give it an excellent flavor.

If you want to go a step further, remove the fish when done and add a little more butter and heavy cream to make a sauce to go over it.

Coat in light layer of Dijon mustard. Then rub brown sugar into the Dijon to make a glaze.

425, 10-13 minutes depending on thickness.

Skin on or off?

Akin down in pan?

Sorry- I’m not a big cook

quote:

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Skin on or off?

Akin down in pan?

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Skin off to get a good sear on both sides.

Dill goes well with salmon.

GSP, pad of butter, lemon slice and under the broiler on high

Drizzle of hot honey, splash or two of soy sauce, s&p. Bake at 375 for 10-15 mins depending on thickness. I usually have this three days a week for lunch.

Skin off. Long cook with the “front” side down then flip so the flat side (back?) is down.

Pour a mix of soy, brown sugar, lemon, olive oil before and after the flip so both sides get a bit crusty.

I used to marinate it in the mixture before but can’t tell a difference so now just cook in it.

Cavenders with a little garlic, paprika and a squeeze of lemon on the finish for us. Pan sear in a little olive oil and butter.