Active Time: 15 min
Total Time: 15 min
Defrost: Overnight in refrigerator
Every once in a while, wild-caught Keta salmon goes on sale at my local supermarket for $1.99 per pound. The only caveat is that you have to buy the whole fish. My husband helps me cut it up into manageable chunks, and we freeze the salmon to use for later. The head, tail, and fins can be used for Chinese fish-head soup. The rest can be turned into fillets.
This recipe is incredibly simple and adapted from a recipe by America’s Test Kitchen. When it comes out hot off the pan, the texture beats any salmon you can get at a restaurant. The only part I don’t like about cooking this is touching the raw fish (I’m squeamish!), so I make good use of my tongs.
- 2-4 salmon fillets
- 1 Tbs. oil
- salt and pepper to taste
Lightly season salmon with salt and pepper.
Heat oil in pan until it is smoking.
Place salmon fillets in the pan, flesh side down (skin side up). Let the fillets fry in the oil for 3-5 min (depending on the thickness of the fillets), until the you can see the meat cooked about half-way through and a crispy brown crust forms on the bottom.
- Flip the fillets and fry them skin side down for another 3-4 min. Aim to take the fish out when the center of the fillet is still slightly translucent. The heat will continue cooking it even after you take it out of the pan, so that by the time it reaches your plate, it will be tender, moist, and scrumptious!
- According to the CUESA Seasonality Chart for Seafood, the peak season for Salmon in California is during the summer months (May to September). However, I just pick it up whenever it is on sale. For instance, Lent is a time of year when the supermarkets tend to place a lot of fish on sale.
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