Prep salmon. You want to first prepare 8 ounces of salmon fillets by checking to see if the scales have been removed. Simply scrape a chef’s knife back and forth over the salmon skin (be careful, as scales tend to fly around) until you have a netting appearance on the skin side. Then, rinse your de-scaled fish fillets and then dry them using paper towels. (*Note—do this diligently, repeating as needed, since the very best crispy skin results from very dry salmon!)
Prep pan. Heat your pan or skillet to medium-high heat. Give the pan plenty of time to heat thoroughly so that the entire surface of the pan is evenly heated. Then, add 1 tablespoon of coconut oil, enough to coat the bottom of the pan lightly (you may need to add more if you have a pan that likes to stick).
Sear salmon. Place the salmon into your fully heated pan with the skin side down (Test an edge of the salmon in the pan, it should sizzle/hiss if the pan is sufficiently heated). Next, cook on the skin side for 4 to 5 minutes depending on the thickness of your fillets.
Finish salmon. When the salmon is almost entirely done, season the top with salt and pepper, then flip and just ‘kiss’ the flesh side in the pan for about 15-30 seconds. Then, remove it from the pan and serve the salmon immediately with the sauce.
Make sauce. In a small mixing bowl, combine the sauce ingredients: ⅓ cup of Greek yogurt, ½ tablespoon of fresh, chopped dill weed, ½ teaspoon of freshly squeezed lemon juice, and a pinch of the garlic powder, salt, and pepper. Then, stir until the sauce is smooth and refrigerate until ready to serve with your pan-seared salmon.
Make sauce. In a small mixing bowl, combine the sauce ingredients: ⅓ cup of Greek yogurt, ½ tablespoon of fresh, chopped dill weed, ½ teaspoon of freshly squeezed lemon juice, and a pinch of the garlic powder, salt, and pepper. Then, stir until the sauce is smooth and refrigerate until ready to serve with your pan-seared salmon.
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