Pan fried Salmon

For this I use the frozen fillets that come vacuum wrapped. Thaw just a few minutes, 5-10 minutes only. You could also use them frozen. Note: Do not overcook or they may become dry.

Heat a cast iron or heavy duty skillet. Add some good oil, coconut will take higher heat, and I suggest that. Heat should be on high and oil should be hot. Salt and pepper the fillets. and put in skillet. You want to get one side medium brown, but it take just a few minutes. Put a quarter size dollop of chopped or minced garlic on each of the fillets, pour a splash (or more) of lemon juice on each fillet. Cover and leave for about 30 seconds before you turn off the heat. Serve each fillet with pan juices.

This recipe takes a lot of the "fishy" taste away and non-fish eaters like it. Tweet