Rmeester - 1 year ago, Verified purchaser
I love salmon. But only done one way and that’s the one way that I cook it. I won’t even eat it at a restaurant because that’s how particular I am with how I like it. So if you want tasty salmon that is MOIST but also has that crunchy exterior skin, and you like a little bit of lemon tang, here is how I cook it: 1. Defrost salmon by soaking the individual packets in cool water. 2. Wash salmon filets under cold water and then pat dry with paper towel. 3. Coat each filet in following: mixture of flour (I use whole wheat and almond flour, but that’s your preference), salt and pepper. Coat it well, so there are no spots where the salmon can “breathe”. 4. Pan fry over medium heat in a bit of olive oil with skin down side first. Cook about 3-4 minutes per side (but this will depend on your heat setting and pan). I use a non-stick pan. Do not overcook! Fish cooks quick! 5. Sauce (must have the sauce, I start cooking this before I get the fish): cook over med-low heat 1/2 minced onion in olive oil until translucent, add about 1/2 - 1 tsp minced or tube garlic, sprinkle of thyme, salt and black pepper. Cook 1-2 minute and then add 3-4 tbsp red wine vinegar and juice of half a lemon (can add more if it gets dry). Cook over low heat until sauce thickens up. Turn off heat and add 1 tbsp butter. Serve over salmon. Enjoy!!