I don’t routinely make pan-seared wild caught salmon for breakfast but I did today. I bought a bunch of AWESOME wild caught salmon from Vital Choice and set a few pieces to thaw for dinner last night. However, mid-day I received a call from a friend to join them for gluten free pizza and I couldn’t turn down a chance to socialize. Community is important. I figured I could keep the salmon in the fridge a bit longer and make it for breakfast. (Thawed fish isn’t something to keep around uncooked, it should be thawed and cooked right away.)
Morning arrived and I set to making a quick breakfast. I didn’t have any veggies on hand since I was due to stock up at Whole Foods Market later today, but I had organic raw sauerkraut in the fridge. That’ll work.
TIP: If you have sauerkraut in the fridge, which has a great shelf life, then you can always have a veggie.
This was fun, easy, and so wonderful. It required wild caught salmon and sea salt (oh and some freshly ground black pepper). And(!), we had a visit from a real wild bobcat – I wonder if he sensed I was cooking fish? He came on our patio and peeked in through our door. So cool. I got a pic of him running off.
Wild Caught Salmon Directions
- Preheat oven to 325 to 350 degrees F.
- Dab the salmon dry with paper towel and season the meat side with sea salt and black pepper.
- Heat up some organic grass-fed ghee in an oven-safe skillet (I use this 10 1/4″) and get it very hot(!) – but not smoking hot.
- Put the salmon pieces in meat-side down. Cook for 1 to 2 minutes. You’re getting a sear on it and it should release from the pan easily with a spatula once it’s ready provided your pan was hot enough.
- Flip the salmon and cook on the skin side for 1 to 2 minutes.
- Transfer the skillet to the oven and let it cook until it reaches the desired temperature, which for me is 5 to 8 minutes usually (I like mine around 125 degrees F). I use this almost-life-changing instant read thermometer.
- Serve with sauerkraut or veggies.
