Yeah, salmon is good for you, and they say you should have it once a week, and all that junk, so here’s an awesome recipe that’ll make your heart sing and your salmon taste like a nice, thick, juicy ribeye steak. Really.

Here’s what you need:

• Salmon fillets. 1 for each person you’re serving. In my case 2. And be sure to get the fresh salmon from the seafood section of your grocery store (you’ll have to ask the person behind the counter) and *not* those frozen fillets in the freezer section. Ew. ;)
• olive oil.
• Dale’s Steak Seasoning
  
• McCormick’s Grill Mate’s Steak Seasoning (see, I told you it was going to taste like a steak! ;)). And don’t worry if you can’t find the McCormick’s brand. They should have it in a store brand. I know I have the Kroger brand. And definitely get the large container, this stuff is goooood on *everything*
  

…Directions…

Marinate the salmon fillets for 30 mins in 1 tbsp per fillet of Dale’s Steak Seasoning. Since I used 2 fillets, I used 2 tbsp.

Marinate the fillets skin side up in a small dish that’s almost too small for the fillets so the marinade can really get up there and flavorize the fillets. :)

After 30 mins, pull the fillets out and season with McCormick’s Grill Mate’s Steak Seasoning

Now. Begin heating a skillet large enough for the fillets over high heat. Once the skillet gets hot, add about 2 tbsp of olive oil to the skillet and let it heat up. Reduce heat to medium high, then add fillets, skin side down.

Cook until skin is well browned and the bottom half of the fillets turn opaque, about 5 mins. Turn fillets over and cook for another 3-5 mins. At this point (right after flipping over) the skin should be very easy to remove.

See, it’s almost falling off on it’s own:

So go ahead and remove it with a fork and knife while the other side is cooking.

Then, turn the salmon over and sear briefly, or until desired doneness is reached. When the fish is done, it should still show traces of bright orange when you peek inside the fillet with the tip of a paring knife. If center is completely opaque and the orange color is dull, the fish is overcooked.

And I always always always serve salmon with rice!!! Perfect!! Juicy and flavorFUL!!! :)

Pan Seared Salmon

2 salmon fillets
2 tbsp Dale’s Steak Seasoning
McCormick’s Grill Mates Steak Seasoning
2 tbsp olive oil

Marinate the salmon fillets, skin side up, in a small dish for 30 mins in Dale’s Steak Seasoning. After 30 mins, begin heating a skillet large enough for the fillets over high heat. Season fillets with McCormick’s Grill Mate’s Steak Seasoning. Once the skillet gets hot, add about 2 tbsp of olive oil to the skillet and let it heat up. Reduce heat to medium high, then add fillets, skin side down. Cook until skin is well browned and the bottom half of the fillets turn opaque, about 5 mins. Turn fillets over and cook for another 3-5 mins. At this point (right after flipping over) the skin should be very easy to remove with fork and knife. Turn the salmon over and sear briefly, or until desired doneness is reached. When the fish is done, it should still show traces of bright orange when you peek inside the fillet with the tip of a paring knife. If center is completely opaque and the orange color is dull, the fish is overcooked.