I’m not sure if I’ve mentioned it here before (probably), but I come from a commercial fishing family. I grew up going to Southeast Alaska in the summer and sulking because I wasn’t at home with my friends. Pre-teen angst at its best. Total disregard for the beautiful scenery and fresh air.
And I complained about having to eat salmon all the time (I know). I’m talking the freshest possible salmon, straight out of icy cold water and freshly filleted.
Can you tell I’m yearning for it now?
Luckily, my parents still fish and I get a fish or two a year. It’s better than anything I can get in a grocery store. And when I do have to buy it in the store? I’m SUUUUUUPER picky.
My favorite type of salmon is sockeye (aka red) salmon. Though I won’t turn my nose up at a good king. One thing I’ll never buy? Farmed salmon. Seriously. It’s not as good for you and the quality is meh, at best. Don’t do it. I’m telling you.
This preparation of pan fried salmon is really simple. It’s not really a recipe, per se, more of technique. Both my kids prefer their salmon cooked this way, with little to no seasonings. The flesh gets a nice sear and the skin gets really crisp…so you can eat it, if that’s your thing, or slide it right off (which is how I like it…not a fan of the skin).
Serve this with anything…some nice roasted veggies, atop a salad, even in a whole wheat bun with some light mayo and a spoonful of pickle relish…yum!