From inthekitchenwithkath.com
(Adapted from a recipe in Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)
Serves 2
2 (6-oz.) fillets of sockeye salmon
Salt
Freshly ground pepper
2 tablespoons olive oil
1. Preheat the oven to 350˚.
2. Heat a large cast iron (or nonstick) ovenproof skillet over medium-high heat.
3. Salt and pepper the flesh side of the fillets to taste.
4. Add the olive oil to the hot skillet.
5. Put the fillets, flesh-side-down, in the skillet. (Stand aside and do it carefully; the oil will splatter a bit when you put it in.)
6. Cook for 3 minutes.
7. Turn the fillets over; the flesh should have a nice crust.
8. Put the pan in the preheated oven and cook for 3 – 5 minutes until done. (My fillets took only 3 more minutes.)
9. Serve immediately with the salad or side dish of your choice.