This is one of the quickest ways to cook salmon, and personally my favorite because you get the really good char on top. I showed a picture of what I ate the salmon with for dinner: a bowl as usual. The squeeze of lemon also adds some really good acidity to the fish. You can also add other desired spices, I just really like the combination of sea salt, garlic, pepper, and lemon.
This bowl (aka going to be my dinner for the next week), is cauliflower rice, roasted brussel sprouts and mushrooms, all on a small bed of microgreens.
Servings: 4
Prep time: 5 min.
Cook time: 10 min.
Ingredients
1 lb. wild caught salmon
1 Tbsp coconut oil
dash of sea salt
dash of pepper
dash of garlic powder
squeeze of lemon
Steps
Put 1/2 Tbsp coconut oil in a small bowl, brush onto the salmon then season with desired amounts of seasonings (I just sprinkled it on) and squeeze of lemon on top.
Heat nonstick skillet with other 1/2 Tbsp of coconut oil, place the salmon skin side up and cover, cook on medium heat for 3 minutes; you can cook these either one at a time or all at once depending on how big your skillet is.
Flip and cook for an additional minute.