8oz SALMON FILLET
1 TSP KOSHER SALT
1 TSP MEAT CELLAR SEASONING
3 TSP OLIVE OIL
NON-STICK PAN
TONGS
TEASPOON
ADD 2 TSP OF OIL TO PAN
TURN BURNER ONTO MED-HIGH HEAT
ADD ALL SALT ONTO FILLET, PAT IN
COAT FISH IN OIL
RUB MEAT CELLAR SEASONING ONTO OILED FISH
PAN SHOULD BE HEATED, OIL HOT BUT NOT SMOKING
PLACE FILLET SKIN SIDE UP INTO PAN
ALLOW FISH TO COOK FOR 4 MINUTES
AFTER 3 MINUTES, FLIP ONLY ONCE - SKIN SIDE DOWN
ALLOW FISH TO FINISH COOKING FOR 3 MINUTES
REMOVE FISH FROM HEAT AND LET COOL
SERVE WITH YOUR FAVORITE SIDE AND ENJOY!
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