• 3-6 block cut pieces of salmon, wild king chinook is our favorite
  • 4 tablespoons ground coriander or 4 tablespoons of one of our signature spice blends
  • 1 teaspoons salt and reserve 1 teaspoon for later if needed
  • 1-4 teaspoons EVOO


Blend signature spice blend or your own blend; add first amount of salt, if blend is salt free. Use second  salt to coat just before going into oven. Using spice and salt blend rub into top of each piece of salmon at least one tablespoon of the blend, pressing/rubbing into one side only.

Heat skillet over medium high heat. When hot add some EVOO and heat 30 seconds. Add the salmon, seasoned side down into the hot pan. Sear until  it becomes aromatic and crusty; and the fish moves easily. This should take up to 2 minutes; remove with turner and place seasoned side up onto awaiting oven pan. Fish may stay on pan a up to 15 minutes while you finish the meal so you are ready to place the fish on the plate and serve.

To finish: Place waiting seared fish into 400°F oven for 3-4 minutes to finish; fish should reach 140°F at it’s thickest part. Note the fish will flake at the thinnest part but remain firm in middle at this temperature.

Remove from pan right to the plate and serve immediately.

Chef Notes: When shopping, ask for fresh fish if possible and not previously frozen. Also ask for an ice bag to carry fish home with you. When home, continue to store fish in its bag in refrigerated on second bag of  ice. (The fish itself should not touch the ice or be allowed to get wet.)

When ready to prepare, remove from bag and wipe with paper towel before proceeding with recipe.

Why store on  ice bags? Your refrigerator typically holds food about 40°F but fish likes it much colder, 32°F. Laying the fish on top of ice bags will keep it much colder.



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