Pan – Seared Copper River Salmon



Cut salmon into chunks approximately 1-11/2 inches thick and 21/2 -3 inches square. Place salmon on plate skin side up. Place oil or butter in cast iron skillet. Place Montreal Steak Seasoning in bottom of pan and sprinkle lightly on meat side of salmon.

Heat on medium high. Slide all salmon pieces off plate into skillet meat side down. Cover skillet. Check in 2-3 minutes. When meat is cooked 1/2 of the way through, i.e. color has changed to opaque, remove salmon from heat. Cover & let stand for 4-5 minutes. Remove cover, place plate on pan and flip salmon skin side down onto plate.

Ralph Lohse, F/V Winter King