Welcome to Cooking Wild Seafood

wild salmon fillets

🥗Healthier: farm-raised salmon

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar cooking function.

Take the wild Alaskan salmon fillet out of the vacuum sealed packaging using scissors.

Place the salmon on a plate and put it in the fridge to thaw overnight for 10-12 hours.

For a quick thaw, put the salmon in a refillable bag, seal it, and submerge it in cold water for about 30 minutes.

Check the salmon after 30 minutes to see if it's thawed; if it's still frozen, change the water and wait another 15-30 minutes.

Once thawed, pat the salmon dry to remove excess moisture from the surface.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season both sides of the salmon with salt and black pepper.

Place the salmon fillet skin-side down in the skillet.

Cook for 4-5 minutes until the skin is crispy and golden brown.

Carefully flip the salmon fillet using a spatula.

Add butter and minced garlic to the skillet.

Cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.

Squeeze fresh lemon juice over the salmon before serving.

Garnish with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens