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Salmon Should Be A Staple

Salmon, which happens to be a great source of potassium and protein, is an easy dinner to pull together. I happen to love the skin as well so ensure that I prepare it to create that crackling, crunchy skin. I cut an "X" in the skin to prevent it from curling while cooking.

I use a flavorful spice mixture made up of black pepper, sea salt, white pepper, red bell pepper, garlic, minced green onion, and parsley. Next, I heat some extra virgin olive oil and butter in a pan (it can be non-stick, cast iron, etc.) and when the heat is high, I put my salmon in skin side down. I then start to spoon that delicious oil and butter mixture over the salmon consistently while it cooks. After approximately four minutes on the skin side, I turn it over to lightly brown the other side. Once I see some white protein (called coagulated protein) starts to ooze out of the sides, it is done. I like my salmon partially rare inside: If it is overcooked, it is dry. Add a side of grilled or roasted fennel and broccoli seasoned with that same delicious mix of spices used on the salmon. Enjoy!

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