Pan Seared Salmon

4, 4oz. Salmon Filets, skin intact

2 Tbsp olive oil

½ Tbsp garlic salt

½ Tbsp seasoned salt

½ Tbsp celery salt

1 Tbsp fresh parsley

2 Tbsp dill weed

1 tsp lemon salt

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Preheat a 12” cast iron skillet over medium-high heat and then add 2 Tbsp. of olive oil.  Swirl to coat.

Sprinkle all seasonings on top of the salmon (skin-side down), making sure to begin with the salt and end with the dill weed. Be generous with the dill. Dill and salmon are best friends. Lightly pat the herbs and seasonings into the salmon.

When the oil shimmers, Add salmon filets to the skillet, skin-side down. Sear for four minutes, then turn filet on its side and sear for 2 minutes. Flip to other side and sear for 2 minutes. Flip back to skin-side down, cover, and sear for 2-4 more minutes or until topside is just done.  Less time is usually better, depending on the size and shape of your fillet.  

Place cooked salmon filets on a plate and finish each with a pinch of lemon salt on top.

NOTE 1:  We are not using any kind of a binder here (the salmon has enough oil in it to keep everything together), so be sure to pat the seasonings in so they do not fall off when flipping the filets.

NOTE 2:  Salmon filets are best when they cook with a range of doneness. Larger filets are thicker where the main body of the fish was and thinner closer to the belly. None of it should be cooked to the point of drying out; however, thinner areas should be more done than the thicker areas, which should be medium-rare to medium when done. The idea is to get a variety of flavors and textures in each filet when you are finished.

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