Salmon is a great “quick and easy” meal. Pair the fish with some rice, a salad or fruit and you will be eating in no time.
- 8 ounce piece of salmon per person
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons chopped fresh dill or 1 tablespoon dried dill weed
- Dry the salmon with a paper towel
- Place a cast iron skillet or fry pan on the stove and turn the heat to medium for 2-3 minutes
- Sprinkle the salt and pepper on both sides of the fish
- When the pan is hot, pour the olive oil into the pan and let the oil heat for a minute
- Sprinkle half of the dill over the fleshy part of the salmon
- Gently place the skin side into the pan (it should sizzle)
- Cook skin down for 3-4 minutes and carefully flip to flesh and dill side down
- Sprinkle dill on skin side
- Cook for 3-4 minutes
- Flip carefully so that the skin is back in the pan
- Flip again and cook for 3 more minutes and flip for the final time
- Cook 3 minutes and check to see how well cooked the fish is
- Let rest for a few minutes and serve
Mama’s Notes:
Tips
This is one of my favorite go to recipes when the fish looks good. Although I like to share cooking hacks and tips for dressing up canned and frozen food – this recipe will only work with fresh fish as opposed to canned. If you are in the mood for salmon and only have canned – check out my salmon cake recipe – you will be glad you did.
I like my salmon pretty pink especially if it is really fresh. If you like your fish a little more done, you can cover the pan or flip it and cook it 4 more minutes (2 minutes on each side)
Recipes are simple a road map and at Mama Caruso Cooks Cooking Club we are always looking at ways to make a recipe your own. What are you going to do to make this recipe your own. Let me know – I’d love to hear from you. Let’s get cooking together.
