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.
- 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!