Ingredients

The following ingredients have 2 Servings
  • 8 oz salmon fillets ((2 4 ounce portions))
  • coconut oil ((for frying))
  • each, salt & pepper ((to taste))
  • dill weed ((optional - fresh or dried))
  • lemon ((slices or wedges, for serving))

Instruction

  • Prepare your salmon fillets by checking to see if the scales have been removed. Simply scrape a sharp chef's knife back and forth over the skin (the scales tend to fly around) until you have a netting appearance on the skin side. Rinse the fillets then dry them using paper towels. *Do this diligently, as the best crispy skin results from starting with very dry salmon!
  • Heat your pan to medium-high. Give the pan plenty of time to heat thoroughly so that the entire pan surface is evenly heated for best searing. Add enough oil to coat the bottom of the pan lightly. *You may need more oil if your pan likes to stick at all.
  • Pat the salmon dry again just before cooking, then season the skin side with salt RIGHT before placing it into your heated pan. Once the oil is shimmering and slightly smoking, the pan is ready. *If your oil is smoking a lot reduce the heat slightly.
  • Place the salmon in the heated pan with the skin side down. *Test an edge of the salmon in the pan, it should sizzle and hiss if the pan is sufficiently heated. Cook on the skin side for 4-5 minutes depending on the thickness of your fillets.
  • Once the salmon is almost entirely cooked, season the top then flip and just 'kiss' the flesh side in the pan. This is only for 15-30 seconds. Remove from the pan and serve.