Salmon Fillets

The Atlantic and Pacific salmon are perfect for pan frying as they have a higher fat content. Make the lemon butter while the salmon is cooking, then pipe into rounds on wax paper and freeze. Make any vegetables before cooking the salmon, as it cooks quickly.

Lemon Butter

    ½ cup butter, softened
    Pinch lemon-pepper seasoning
    Pinch Fleur de Sel
    Pinch dried parsley
    ½ teaspoon fresh lemon juice

Crispy Salmon

    4 individual-size salmon fillets
    2 tablespoons olive oil
    Fleur de Sel
    Freshly ground Tellicherry peppercorns

1.  Mix the butter, lemon pepper, Fleur de Sel, parsley and
     lemon juice. Pipe onto a parchment-lined baking sheet.
     Place in the freezer.

2.  Preheat oven to 450° and take out your oven mitts. This  
     is a recipe in which you will need to be very aware of heat,
     especially when you open the oven door.

3.  Place oil in a 13-inch oven-proof griddle over medium heat.
     When the oil is hot but not smoking, add salmon. Sprinkle
     with Fleur de Sel and pepper. Cook 5 minutes.

4.  Turn the salmon over, place in oven, cook 5 minutes. Turn
     and cook an additional 5 minutes or longer if needed.

5.  Set griddle on the stove top and leave your oven mitts on the         
     handles to remind you how hot the pan is.

6.  Check salmon for doneness by using two forks to flake away
     some of the fish to see if any of the fish has a dark pink color.
     Cook longer if the fish is still not opaque or a pale pink.

7.  Serve each salmon fillet topped with piped butter.

     Hint: My favorite side dishes are white potatoes which have     
     been rinsed, quartered and boiled. Quickly fry the potatoes in
     the same pan as the salmon right before serving. A creamed
     spinach or creamed corn can be made ahead.

     Makes 4 servings