I abso-freakin-lutely LOVE salmon for a multitude of reasons, not the least of which is that it tastes divine. I also adore salmon for its nutrients – a wide array of hard-to-acquire vitamins and Omega-3 fatty acids – and the multitude of health benefits it offers, especially for those with autoimmune disease. But it would be dishonest of me to neglect to admit that one of the reasons I make salmon over and over again is because it is so easy to cook!
I have a few different methods that I use to make salmon, none of which takes more than 15 minutes from the moment you break open the package of salmon to the moment it enters your mouth. Salmon also requires very few additional ingredients and you can easily mix up your recipes to make the fish taste different and fit with different side dishes. Can you tell I’m a fan?
There are many different ways to cook salmon, but these are a few of my favorites: Diane’s 6-Minute Salmon, Perfect Oven-Baked Salmon by Meg the RHN, and my own pan-frying method (recipe below). All three of these recipes are pretty tough to mess up and will yield a juicy piece of salmon. In my mind, the key to making a good piece of salmon is to coat the fish in plenty of cooking fat and season it liberally, so make sure to do that no matter which method you choose. Oh, and ALWAYS choose wild-caught salmon. Trust me, there is a difference in health benefits and in taste. Just do it.
Try out one, two, or all three of these methods and let me know what you think!
Easy Pan-fried Salmon
Ingredients-2 4-6 oz portions of wild-caught salmon
-1 tablespoon melted ghee
-1/2 teaspoon sea salt
- Heat a cast-iron skillet over medium-high heat.
- Rub the ghee all over both sides of the salmon.
- Place the salmon skin-side-down in the skillet.
- As the salmon begins to cook, coat the top (non-skin side) with the sea salt and spices.
- After about 3-4 minutes (depending on the size of the fillet), use a spatula to flip the salmon. You will know that it is time to flip the salmon when the bottom half of the fillet turns a light pink color. Cook skin-side-up for another 2 minutes.
- If the salmon is still not cooked all the way through, flip it back over (skin-side-down) to finish cooking.
- Remove the salmon from the pan and enjoy!