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