KISS: Keep It Simple Salmon
Wild Salmon is easy to prepare and cooks quickly!
1 Fishhugger Wild Salmon Fillet Bariani Extra Virgin Olive Oil Kenny's Original or NM Style Spice Rub or Ground Kosher Sea Salt and Ground Pepper
Thaw wild salmon fillet completely in the refrigerator overnight. Put on plate and pat dry both sides with a paper towel. Let stand 5 minutes to form pemican. Rub liberally with extra virgin olive oil and sprinkle with salt and pepper or spice rub. Grill or pan sear (medium heat) 1-2 minutes per side. DO NOT OVERCOOK. Remove from heat and let stand 5 minutes and serve. Flake cold meat into omlets, pasta, rice or salad. ENJOY!
Kenny the Fishhugger