- 1 – 2 Tbsp. ghee, avocado oil, olive oil, butter or other cooking fat
- Two 6 to 8 oz., skin-on-wild-caught salmon fillets
- Sea salt (I like the flakey stuff) and freshly ground black pepper, to taste
- Gomasio seasoning (Japanese sesame salt). You may also use plain sesame seeds.
- Thoroughly pat dry your salmon fillets with paper towels. Place on to a plate, skin side up, uncovered and place in to the refrigerator for 30 minutes to an hour. This allows the skin to dry out and to maximize skin crispiness.
- Just before you are ready to cook the salmon, remove from the refrigerator and give it another little pat with the paper towels.
- Season the skin side of the salmon with sea salt and black pepper.
- Heat your oil or fat in a cast iron skillet over medium-high heat, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each fillet with a flat metal spatula to keep the sides from curing up. Hold for just a few seconds.
- Cook for 4 minutes, skin side down.
- After 4 minutes, turn off the heat, flip over the fillets and let them cook another 2 minutes on the other side until you reach your desired level of done-ness. Do not overcook, but if your salmon fillets are on the thicker side, it may take an additional minute or two.
- Transfer the fillets, skin side up, to a plate for serving.
- Season with a generous shake of Gomasio.
- Eat immediately, and enjoy leftovers the next day.
Shredded Brussels Sprouts Salad
