Eating salmon often is one of the best ways to add healthy omega 3 fatty acids into our diet. This recipe is a family favorite and by cooking two pounds there is enough to make fish cakes the next day to get our recommended two servings a week.
Buy two pounds of salmon at your favorite market. Norwegian farm raised is a moist and mild flavored salmon that is reasonably priced. Wild caught Coho salmon from Alaska is a little drier and needs a bit more oil to cook it. Fresh or previously frozen, cook the salmon fish within a day of purchase. Thaw frozen salmon in the fridge overnight or by running cool water over the fillets for a few minutes.
Lightly oil your frying pan to prevent sticking. Turn the heat to medium high. Place the salmon in the pan skin side down.
Sprinkle the salmon generously with dulse flakes, dill and lemon pepper. Dulse flakes are ready to use sea vegetables found in the Asian section of finer grocery stores. Dulse provides abundant super healthy organic nutrients.
Cover and cook on medium high for about 8 to 10 minutes.
Cut the lemon into eight wedges. Squeeze the juice of three wedges onto the fish and drop the wedges into the pan.
Flip the salmon fillets. Slide the spatula under the browned skin. The fish skin should slide right off. If it doesn't come off easily, flip the salmon over again and cook for a few more minutes.
Discard the skin.
Sprinkle again with lemon pepper, dill and dulse. Add a few more pieces of lemon, squeezing and dropping the wedge into the pan. Reserve wedges for serving if desired. Cut the salmon pieces into smaller chunks for even cooking.
Cover the pan and cook on medium low until done. The thickness of your pieces determine how long this takes, usually about 5 - 8 minutes. Salmon is done when it easily flakes with a fork and the color is even throughout the piece.
