Pan fried wild salmon. With soy sauce.

Another take on wild salmon preparation. Wild salmon is really a super food. Since I cook it only for David, individually packed frozen wild salmon fillets work the best.

On the skillet, cooked and ready

This easy recipe has two advatages over the steamed version. The first one is that my son leaves no leftovers and the second is the amount of dishes, just one small skillet.

Wild salmon, pan fried with soy sauce

Ingredients
wild salmon fillet, 1
soy sauce, 1 tablespoon (I used gluten free tamari sauce)
oilve oil for frying, about 1/2 tablespoon
salt, to taste (needs very little, if at all, depends on the saltiness of the soy sauce)
black pepper, to taste
lemon juice, optional

Method
Heat skillet with lid on medium heat for about 30 seconds. Add  olive oil. Place the fillet skin side up. Close the lid and let it fry for about 1 minute. Open carefully and add soy sauce. Let it simmer and cook the salmon with the lead closed for another 3 minutes. Flip salmon fillet skin side down, season with black pepper and salt and cook for about 4 minutes. To be sure it is cooked properly, use food thermometer to check the internal temperature in the thickest part. It should measure 145F. When ready squeeze some lemon juice, if you choose.



This wild salmon is delicious hot or cold. For my convenience I have cooked it day before school and packed cold. With plenty of vegetables. 

Lunchbox with pan friend wild salmon, beets salad and steamed broccoli

The lunchbox came out completely empty.