Potlatch Grilled Salmon

I always LOVE an easy and DELICIOUS recipe and this one is SUPER easy!! Trust me when I tell you that it can’t GET ANY EASIER than this!! Its VERY EASY to make at HOME!! I will show you 2 methods to cooking the salmon…but my FAVORITE has to be the PAN SEARED method. Each PIECE of SALMON has that crispy SKIN but the inside is tender and JUICY. I PREFER my salmon with the SKIN on but sometimes the place where I buy my salmon they ONLY have skinless. I USE the same method when making my salmon with or without SKIN. But to be honest…with SKIN on the salmon…its SUPER CRISPY and CRUNCHY!! It’s DEVINE!!

INGREDIENTS

3 lbs FRESH SKINLESS Salmon (cut into 2 inch slices)

2 tablespoon POTLATCH rub

1 teaspoon garlic powder

1/2 teaspoon cracked black pepper

oil (I used AVOCADO oil)

DIRECTION

In a small bowl add the potlatch, garlic powder, black pepper. Mix really well and set aside. In my PYREX baking pan….I would lay each sliced of salmon in one roll and rub each slice with avocado oil on both sides THEN generously seasoning each slice of salmon with the potlatch rub mixture. THE way you COOK your salmon is strictly up to you….I will show you both ways that I have cooked it.

OVEN METHOD

If you are BAKING the salmon…then PREHEAT the oven to 400 degrees. Line a BAKING PAN with foil and lightly grease the pan. BAKE for about 10 minutes. THEN BROILED for a few second UNTIL you get that NICE CRISPY GOLDEN CRUST!! Salmon COOKS VERY FAST!! YOU don’t want to OVERCOOK the salmon.

PAN FRY

In a NONSTICK skillet or cast iron pan over medium high heat…place each slice of salmon in the HOT PAN and let it sear for a couple of minutes on each side. You don’t have to add OIL to the pan since you already have OIL on each sliced of salmon…but if you are unsure …place a little oil in the pan because you DON’T WANT THE SALMON TO STICK to the pan!! COOK the salmon for about 4-5 minutes. The salmon that I buy is usually about an inch thick so, it usually takes me this amount of time to get it golden brown and crispy to my liking. Taking a SPATULA…turn the fish over and cook for another 2-3 minutes.