Steelhead Salmon with Rosemary & Lemon
1. Lightly dust your fish with flour+sea salt +pepper+ fresh rosemary
2. Heat a large oven-proof skillet over high heat. Rub both sides of salmon fillet with olive oil. If you want a crispier skin of the salmon, make about 2-3 diagonal scores on the skin before you add it to skillet. This will create less surface area to heat and allow for the skin to crisp up faster.
3. Place salmon fillets, skin side down, in the skillet and cook for about 2-3 minutes, or until skin is browned. Carefully flip each fillet over and transfer skillet to oven for about 5 minutes, or until pink throughout. (I’d never cooked salmon this way either, I usually just use that method for steaks, but was pleasantly surprised that the salmon came out PERFECT doing this)