One of my favorite foods is a nice piece of wild caught fish. It’s packed full of nutrients and is so refreshing on hot summer days.
I have heard so many people say that salmon is “too fishy” and I am constantly confused by this because growing up I never ate fish because of the fishy flavor. One day I tried a bite of salmon and realized it doesn’t have an overly powering fishy taste. It’s very mild as compared to cod or other white fish.
To me salmon is to white fish as dove is to chicken. It’s packed with so much flavor. The only time I’ve noticed a fishy taste with salmon is when it’s not fresh or it’s farm raised. Trout is very similar to Salmon, so this recipe works well for both fish.
The recipe below has been a staple in our home for several years. Enjoy this dish with a side of wild rice, veggies, a lemon wedge and a lot of Tabasco sauce!
- 2 filet Salmon or trout skin on
- 2 tbsp butter or ghee
- 1/2 tsp Cumin
- 1/2 tsp dried parsley can use fresh if preferred
- 1 tsp Garlic powder
- 1 tsp Paprika
- Salt & Pepper to taste
- Lemon slices and Tabasco sauce for serving
Mix dry seasonings together in a small dish.
Melt the butter in a pan over medium heat.
Clean the filet and Pat dry and sprinkle the seasoning mix into the filet (depending on the size of the filet you might not use all of the seasoning)
Once the butter is melted place the filet in the pan skin down.
Cook skin down for 1-2 minutes and flip over. (by this time the skin should peel off the filet easily with the spatula)
Cook flipping over once or twice until the filet starts to fall apart with the touch of a fork.
Place filet on a plate and drizzle with butter from the pan.
The fish will not take long to cook so make sure you have your sides ready before you cook the fish.
Test that the pan is hot before putting the fish in, you don’t want to end up with soggy, mushy fish.