Salmon, Like the Fish Recipe

Salmon, Like the Fish Recipe
Staff Writer

Geri Salmon


After my dad, Chef Salmon, became notorious for saying “It’s Salmon, like the fish," my friends adopted the catchphrase and thought it funny to refer to me in the same way.  Problem is, I don’t really like salmon and my last name is usually the only place it has in my life.

That said, this truly simple salmon recipe is one of the few ways I enjoy it.  

Click here to see Recipe SWAT Team: Salmon 8 Ways.


  • Two 6-ounce fillets of salmon
  • Kosher salt
  • Freshly ground black pepper
  • ½ teaspoon sansyo pepper
  • 1 tablespoon flour
  • Olive oil


To start, preheat the oven to 400 degrees.  While the oven is getting hot, salt and pepper both sides of the salmon, then dust just the skinless side with sansyo pepper and flour. 

Coat a pan with olive oil and heat over medium high. When the oil just begins to smoke, lay the fillets skinless-side down for about two minutes, or until golden brown on that side.  Flip the fillets and put the pan in the oven for about 5 minutes.

Serve sansyo-seasoned (skinless) side up, and enjoy!

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.