Two wild sockeye fillets that cook in a single skillet in under twenty minutes, their rich flesh needing only salt, heat, and a quick pan sauce to shine. The salmon's oil carries any aromatics you add, so a squeeze of lemon and some butter finish the work.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 18 g protein, 6 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers. Season the two salmon fillets on both sides with salt and pepper, then set them skin-side up in the pan. Cook for four minutes, undisturbed, until the underside is golden.4 min
2. Flip the fillets and cook for another three to four minutes, until the flesh is opaque at the thickest point and a fork parts it with gentle pressure, about 145°F (63°C) at the center. Transfer to a plate.4 min
3. In the same pan, add 2 tablespoons butter and 2 sliced garlic cloves over low heat. Stir often until the garlic is pale gold and fragrant, about two minutes. Squeeze half a lemon into the pan and pour this pan sauce over the salmon.2 min

Note Swap the garlic for capers or fresh dill if you have them. Leftovers keep, chilled, for two days and make a fine cold lunch over greens or stirred into a grain bowl. Serve with roasted vegetables or a simple salad, or stretch the meal by serving with rice or pasta on the side.