A whole fillet of wild caught sockeye, skin-side down in a hot pan, takes barely fifteen minutes to cook through. The skin crisps while the flesh stays moist, and nothing else is needed but salt and heat.

Serves 2. 20 minutes, 8 at the stove.

About 480 calories a serving, 40 g protein, 0 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers, about two minutes.2 min
2. Place the salmon skin-side down on the hot pan and season the flesh with salt and pepper. Leave it alone until the skin is deep golden and crisp, about twelve minutes; the flesh will turn opaque from the edges inward and flake gently at the thickest part.12 min
3. Slide the salmon onto a plate skin-side up and rest it for a minute or two. Flake it into pieces with a fork and serve right away.

Note A squeeze of lemon brightens it, or add a dollop of plain yogurt mixed with dill. Leftovers keep three days in the cold and are good flaked into a grain bowl with any greens you have. Serve with roasted potatoes or crusty bread to soak up the rendered fat at the bottom of the pan.