The best way to cook salmon

Chelsea Kyle

OH, SALMONpoor, poor fish.

Dull restaurants burn all the succulence out of you. Overzealous grills leave you charred and dry from an overheated flame. And most canning operations treat you two shades less of cat food, then stuff you in a can.

Five ounces of cooked wild-caught salmon provide 36 grams of powerful protein, not to mention being an important source of heart-healthy omega-3 fatty acids. But if you don’t eat salmon that isn’t cooked the right way, what’s the point?

Luckily, David Varley, executive chef of Mother Tongue in Los Angeles, is here to save you from having to suffer another crummy net.

And thankfully, Varley’s foolproof method for cooking the best salmon is also the easiest. He skips the grill, the high heat of which may overcook the fish, and instead turns to gently seared tenderloins to tender perfection.

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Cal/Serv:
293

Yields:

4 – 4


portions

Preparation time:

0

hours

5

minutes

Cooking time:

0

hours

ten

minutes

Total time:

0

hours

15

minutes

4


(6 oz) wild salmon fillets with skin on

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Pat the salmon fillets dry with paper towel and season both sides of each fillet with salt and pepper.

In a large nonstick skillet over medium-high heat, heat the coconut oil until shimmering. Place the salmon skin side down in the pan and sear until the skin is evenly browned and crispy, about 6 minutes. Using a spatula, gently turn the fish over and sear the other side, about 1 minute.

Plate the fish and squeeze half a lime over each salmon fillet.

Stubborn limes are no match for the microwave. Just zap them for 15 seconds, slice them, squeeze them, and watch the juice inside release.

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