Cooks in minutes but tastes like you invested much longer, Steakhouse Salmon will remain on your dinner menu rotation for life.
Plate or Small Platter
Ramekin or small bowl
Large Frying Pan
- 1¾ - 2 lbs. Wild Caught Salmon Fillets, Skin on
- 1 tbsp Olive Oil
- 1 tbsp Organic Butter
- 1 tsp Organic Horseradish
- ½ Lemon, juiced
- Frontier Co-op Seafood Seasoning
- Jane's Krazy Mixed-Up Salt
- Chef Curlardee Lemon & Herb Seasoning
- Onion Powder
- Salt, to taste
Place the olive oil and butter into the frying pan and heat to medium.
Add the horseradish to the lemon juice in a small bowl. Pour over thawed salmon.
Sprinkle both sides of fish with remaining ingredients. You can allow the fish to marinate in the refrigerator for 30 minutes if desired.
Place fish skin side down into the frying pan. Cook for approximately 6 minutes on each side, carefully flipping each piece.
Remove from pan and serve with cavatelli, quinoa, or potatoes; roasted vegetables and a tossed salad.