OH, SALMON, you poor, poor fish.
Lackluster restaurants sear all the succulence out of you. Overeager grillers leave you charred and dry from a too-hot flame. And most canning operations process you two shades short of cat food and then stuff you into a tin.
Five ounces of cooked wild salmon delivers a potent 36 grams of protein—not to mention being a strong source of heart-helping omega-3 fatty acids. But if you aren’t eating salmon that isn’t cooked the right way, what’s even the point?
Fortunately, David Varley, executive chef of Mother Tongue in Los Angeles, is here to save you from ever having to suffer through another crummy fillet.
And luckily, Varley’s foolproof method for cooking the best salmon is also the easiest. He skips the grill, the high heat of which risks overcooking the fish, and instead turns to gently pan-searing fillets to tender perfection.
(6 oz) skin-on wild salmon fillets
Blot the salmon fillets dry with paper towels and season both sides of each fillet with salt and pepper.
In a large nonstick pan over medium high, heat the coconut oil until it shimmers. Place the salmon skin side down in the pan and sear until the skin is evenly brown and crispy, about 6 minutes. Using a spatula, carefully flip the fish and sear the other side, about 1 minute.
Plate the fish and squeeze half a lime over each salmon fillet.
Stubborn limes are no match for the microwave. Just zap them for 15 seconds, slice, squeeze, and watch the juice inside unleash.
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