A friend asked: “How do you cook it? I have some salmon, but IDK how to cook it! That looks delicious!”

The right blend of herbs & spices helps. Then a little butter as it cooks. And finishing with olive oil to blacken. This was simply sauteed in a pan stir fry style. I started with a good fresh thick salmon steak & let the seasonings sit a few hours. (Kind of like a marinade). Then I cooked it 4&1/2 minutes per side. DON’T let it stick to the pan. Use medium heat but get the pan hot & oiled first. Definitely, use a good non-stick pan. Salmon is delicate but needs thorough cooking. So what you are basically doing is cooking it past center on both sides. You will see the color change. Salmon steaks are rarely the same thickness from side to side. So you need the thick part to spend a little extra time on the stove top “hotspot.” Apply periodic light pressure with a good firm non-steel spatula as you cook. Because of the color change, the fish will kind of talk to you about it getting done. Blackening is best done with olive oil. You just sear the non skin side as you finish blackening but not burning. I will attach a pic of how pretty it is inside if you cook it right. I hope this helps. P.S. Its better to start with pretty fresh salmon because unthawing an older cut adds a definite challenge factor. Good luck buddy. Let me know how it turns out….