Pan-fried Salmon

Easy pan fried Salmon

• 7 oz good fresh salmon (per serving)
• salt and pepper (Lemon Pepper is also good)
• 1 tsp of olive oil

Some grocery stores sell salmon in 70z pieces as one serving.  Or you may end up buying a bigger fillet if you have more people to feed. Just make sure the salmon is cut into smaller pieces to ensure it’s cooked all the way.

My tips on salmon –  Overcooking salmon is the most common mistake that even some restaurants make.  I think the best way to eat salmon is to have a crispy crust on the outside and have it moist and flaky in the inside. Salmon gets mushy and pasty if you overcook it. So always err on the side of cooking less than more.  Just like steak, salmon will cook a little more on its own even after you take it off the heat.

Salmon seasoned with lemon pepper

Warm a large nonstick skillet on medium-high heat. Place the salmon in the pan with the skin-side up. Cook until golden brown on one  side, about 4 minutes. Turn the salmon over  and cook until it feels firm to the touch and the skin is crisp about 3 minutes more.

See picture of cooked salmon on my  salmon dinner post.