Growing up, my mom couldn’t get me to touch seafood with a ten foot pole. Not even fish sticks! The first time I can recall eating fish and enjoying it was my freshman year of college. It was a moist filet of halibut with a crispy exterior coated in olive oil.
Since then I have played around a lot with fish, a side effect of marrying a sushi chef, and have found a handful of ways I enjoy it. I can’t help but want to share this simple cooking method of seared dry rub salmon since it is the trick that truly kept my mouth happy when consuming an animal from the sea! It’s quick, and it’s tasty!
We like to serve this with a simple side of vegetables or even on a bed of lettuce with corn avocado and a 50/50 concoction of bbq sauce and ranch.
Pan-Seared Dry Rub Salmon
- 2 6-8 oz salmon filets skin off
- 2 tablespoons of your favorite seafood dry rub
- 2 tablespoons olive oil
Rub both sides of salmon liberally with dry rub.
Heat oil over medium high heat until it runs quickly on the pan.
Place filets in hot oil.
Lower heat to medium and cook for about five minutes on each side, or until salmon is a pale pink.