- 4 salmon fillets, about 6 ounces each*
- 1 tablespoon + 1 teaspoon olive oil, divided use
- ¼ cup everything bagel seasoning, homemade or store-bought
Place the seed mix on a small plate or flat bowl. Rub the fish with the 1 teaspoon of olive oil, and then gently press the top surface of each fillet into the seeds. Set the coated fillets, skin side down on a plate.
Heat the 1 tablespoon oil in a large (12-inch) skillet, preferably non-stick or cast iron, over medium until it shimmers.
Place the salmon fillets in the skillet, seed side down, and cook without moving them until the seeds are lightly golden, about 2 minutes. Flip the fillets and continue to cook until the salmon is cooked to your liking. (Tip: you can gauge doneness by looking at the sides of the fish or cutting into one of the fillets and taking a peek. Total time will depend on variety of salmon used, precise heat, and desired level of doneness. We like a slightly undercooked center, and my last batch of medium thickness wild salmon took about 3 minutes on the second side.)
*I use wild salmon fillets with the skin on, but you may use salmon variety of choice, with or without the skin, as preferred.
When scaling this recipe up or down, figure on 1 tablespoon of seed mix per 6-ounce fillet. Similarly, 1 tablespoon of oil is a good amount to lightly coat a 12-inch skillet, which allows sufficient space to cook 4 (6-ounce) fillets. When cooking 2-3 fillets, you may use a 10-inch skillet with 2 teaspoons of oil. If cooking a single serving of salmon in a 7-inch skillet, 1½ teaspoons of oil should be enough to coat the pan.