- 1–1.5 lbs. center cut wild salmon filet
- 2 tsp. fresh ground coriander spice
- Juice of 1/2 lime
- Wash and pat dry fish. Remove any fish bones you feel.
- Heat skillet on medium heat with a little avocado or coconut oil.
- Squeeze lime juice over the top of the salmon. Sprinkle with coriander and sea salt, rubbing the spice into the flesh of the fish. Let sit for a minute while the pan gets hot.
- Once pan is hot, oil starts to move away from the sides of the pan, place fish skin side down or the bottom of the fish, (brown under belly).
- Depending on the thickness, a thin piece cooks 2 minutes a side covered. A thicker piece, start with 3 minutes a side covered. Using a fish flipper will make flipping your salmon easy! Once both sides have been seared, cover and move off the flame. It will continue to cook. If you like your fish rarer, check by testing the center with a knife. If fish flakes its medium rare, if it’s a little rare, the knife won’t go through easily.
- Prep and make your side dish while fish is cooking. This meal took less than 25 minutes from start to finish!
- If you’d like left over fish, buy 2-2.25 lbs. of fish. Great for lunch the next day served over a crisp bed of salad greens topped with fresh salsa!
- Prep Time: 5 minutes
- Cook Time: 5 minutes