Wild sockeye has enough fat and flavour that it needs nothing more than a hot pan and salt. The crisp skin is the reward for patience; everything happens in ten minutes, which is what tonight calls for.

Serves 2. 15 minutes, 10 at the stove.

About 2520 calories a serving, 242 g protein, 0 g carbohydrate, 164 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Let two 6-ounce sockeye fillets sit at room temperature for five minutes while you set a large skillet over medium-high heat with nothing in it.
2. Add two teaspoons oil to the hot pan and let it smoke lightly, about one minute. Lay each fillet skin-side down, press gently with a spatula for ten seconds, then leave it alone while you set a timer for five minutes.5 min
3. Sprinkle salt and pepper on the flesh side. When the skin is deep golden brown and no longer sticks, flip each fillet and cook skin-side up until the flesh is opaque at the thickest point, another two to three minutes.3 min

Note Swap skinless fillets if you prefer; cook skin-side up the whole time. Leftovers keep three days cold and eat well with lemon or a dab of mayonnaise. Serve over white rice or with a green salad.