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Tony's Salmon

Posted by Kira DeRito on

This is a never-fail recipe that quite frankly works for just about every variety of fish out there. We've done this with cod, halibut, marlin, sturgeon and probably 25 other fish species. It's always fabulous. Always. The trick with fish is to not overcook it!

~serves two for dinner


  • one pound boneless, skinless wild king salmon cut in 1" slices
  • salt
  • pepper
  • blackening or seafood seasoning
  • 2 T olive oil
  • ½ cup panko breadcrumbs

Create no more than 1" thick slices (boneless and skinless is nice) from your fish portion. (We can do this for you - just ask!) Lay your slices out and season with salt, pepper and blackening. Roll in panko and get all your other dinner stuff ready because your fish will be done in a snap!

Heat the olive oil in a pan at medium high to high temp (we're going for a sear) and get a lid handy because it will splatter a bit when the fish hits the pan. With a pair of tongs or some brave fingers, lay your salmon slices in the pan and cook for exactly one minute (no more!) on each of the four sides. Four minutes total. When the fish has cooked, remove it from the pan and let it rest for about 2 minutes. Serve with just about anything and a glass of something lovely. Super simple *and* super delicious *and* super healthy!

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