This recipe is very simple and takes under 10 minutes to prepare.
Ingredients
- Two 6-ounce coho salmon filets, 1 1/8- to 1 1/4-inches thick, pin bones removed
- 2 teaspoons vegetable oil or olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Preparation
Set a 10-inch nonstick saute pan over medium heat. Brush each filet with the oil and sprinkle with kosher salt and black pepper. Place the filets in the pan flesh side down. Cook for 2 minutes. Turn each filet over and continue to cook for another 2 minutes. Transfer the filets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.
Watch how to remove the fish bones.
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