Franz uses an old-fashioned European technique to create an easy but succulent salmon dish with crispy skin. (Be sure to use "pure" olive oil here, not extra virgin olive oil, which burns more easily.)
4 (6-ounce) salmon fillets with skin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Sprinkle salmon with salt and pepper.
In a large skillet, pour enough olive oil so that the oil will come up to about half the height of the fish. Add fillets, skin side down, and cook 2 to 3 minutes on each side or to desired degree of doneness. Serve immediately.
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