Some variety of seafood is part of my Friday kitchen routine. It’s a tasty addition that puts our weekend into the right direction. While many people are out and paying big buck$ to have a perfectly cooked piece of fish on their plates, we stay home, stay cozy and have an amazing dining experience.

This past Friday was no exception. I cooked up some wild-caught salmon. I chose wild-caught because the fish eat what The Creator intended and therefore have the correct fatty acid ratios. It had amazing flavor and perfectly crisped skin. If you’re a salmon lover, you’ll want to try it. It may become your new favorite.

As many of my food posts are, this is a method, not really a recipe.

 

Make sure the fillets are fairly dry. Use a mineral rich salt like this, evenly salt the tops and add freshly cracked black pepper here (the pepper is optional). 

 

 

Do the exact same thing to the skin side. Let the fish sit till it reaches room temperature. You don’t want tough fish. 

 

 

Place in a heated pan with at least 1T of saturated fat/piece of fish. I used lard from a pastured pig that I purchased from a farmer, but you can buy some online here. Beef tallow here works well as does expeller pressed coconut oil here. Be sure the pan is on the setting between medium and medium-high. Let the pan heat for at least seven minutes before placing the fish in the pan. You do not want soggy fish or fish that sticks. When you see the line of doneness reach about halfway up the filet, you can carefully flip the fish. I always start skin side down. 

For this thickness of fillet, it takes about 4-4.5 minutes per side. Thinner fillets cook much quicker. 

 

 

See that gorgeous browned, crispy skin? Yummy! 

 

After both sides are cooked, the fish can be plated as is or can be sprinkled with garlic powder and finished with lemon or lime juice, or both! Enjoy!