Wild-caught, Pacific salmon is one of my favorite fish. Salmon is loaded with healthy nutrients. This recipe is easy to make and keeps the skin crispy. It should be a real crowd pleaser. Since you will be placing the filets is hot butter fat, there will be splatter. A splatter guard over the pan is a great way to protect you from popping hot butter.
PALEO CRISPY SALMON FILETS
Ingredients:
2 (5-7-ounce) salmon fillets (be sure to check for bones; some are always there!)
2 tablespoons ghee or grass-fed butter
Himalayan sea salt and freshly ground pepper to taste
Zest of 1/2 lemon and squeeze of lemon juice
Preparation:
• Bring the salmon filets to room temperature and dry with paper towels.
• Generously salt and pepper both sides of the salmon filets.
• Heat a non-stick pan to medium high heat.
• Place ghee or butter and allow it to get hot (a sprinkle of water will splatter).
• Place the salmon filets in the pan, skin-side down.
• Cook for 4 minutes (skins will become crispy).
• Flip the filets, and cook for another 1 minute.
• Add squeeze of lemon and zest of lemon.
• Take the filets out of the pan and place on serving plate – skin side up to keep crisp.
• Serve hot
