Background and History:
Pan-fried wild salmon is a culinary treasure that draws upon ancient traditions of cooking and respecting the bounties of nature. The use of wild-caught salmon, with its vibrant pink-orange flesh, ensures a rich, flavorful experience. This dish celebrates the salmon’s journey from pristine waters to your plate.
- 4 wild salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Season the salmon fillets with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the minced garlic, rosemary, and thyme to the skillet.
- Place the seasoned salmon fillets in the skillet, skin side down.
- Cook for about 4-5 minutes until the skin becomes crisp.
- Gently flip the fillets and cook for an additional 2-3 minutes until the salmon is cooked through.
- Squeeze fresh lemon juice over the salmon just before removing it from the skillet.
- Serve with lemon slices and fresh herbs for garnish.
Nutrition Facts (per serving):
- Calories: 350
- Protein: 40g
- Fat: 20g
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: 1g
- Use sustainably sourced wild salmon for the best flavor and ethical choice.
- Adjust cooking time based on the thickness of your salmon fillets.
- The skin becomes delightfully crispy when cooked correctly.
- Check for seafood allergies before enjoying this salmon dish.