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PAN SEARED WILD ALASKAN SOCKEYE SALMON | RICHARD IN THE KITCHEN

In this video I show you how to pan sear Alaskan sockeye salmon. Cold water fish is known for its high content of Omega 3 fatty acids which are really good for heart health. Salmon comes in at the top of that list. Pan seared in olive oil which adds another element of heart healthy options. Easy and fast recipe that is so good for you. Shopping List: Wild caught sockeye salmon Lemon juice Lemon wedges 1 1/2 tbsp sweet paprika 1/8 tsp. cayenne 1/4 tsp. celery salt 1/4 tsp. garlic salt 1/4 tsp. course black pepper 1 tbs. olive oil Spinach spring mix salad or collard greens Directions: Take the salmon out of the fridge and let sit at room temp for at least 15 minutes. Inspect the flesh for pin bones and remove if found. A pair of tweezers works best. In a bowl, add the spices and mix. Pat the salmon dry on both sides and cut into individuals serving sizes. Brush lemon juice on the flesh side of the fish. Add the olive oil to a cast iron skillet and heat over medium high heat. Once the oil is heated, add the salmon, skin side down and cook for 4 minutes until 3/4 of the sides have lightened in color. Season the top side, flip after 4 minutes and cook for another 3-4 minutes until the whole side has lightened in color. The sides will be a whitish light pink color. Remove from heat and place on top of the spinach spring mix salad or collards. NOTE: if you're not a fan of the skin, carefully remove it before placing on the salad mix. Be careful though as the salmon might break apart. Squeeze a bit of lemon juice onto the salmon/salad. Garnish with lemon slices and serve. Enjoy! Fish Tips: Choose wild caught fresh salmon, never frozen. Farmed raised salmon has additives and antibiotics which are bad for you. Salmon is high is nutrients, protein and Omega 3 fatty acids, which are good for the heart. Let salmon sit out of the fridge for 15 minutes before cooking it. Be sure to inspect the flesh for pin bones. Pat the fish dry before adding to the pan. You want it to sear, not steam from the moisture. Cook the salmon with the skin on. It helps to hold it together while cooking. Make sure your pan is HOT!!!!! Cook salmon over medium high heat. 4 minutes per side is usually good for perfectly cooked salmon. 145 degrees internal is your target temp. If you don't have a thermometer, watch the fish side lighten as it cooks. When 3/4 of the sides of the fish lighten in color it's time to flip and cook 3-4 more minutes when the entire side of the fish has lightened. Do not over cook it. When cooking salmon, leave it alone once in the pan ,except for flipping it once only. Let it do its thing. There will be less chance of sticking and will be perfectly cooked throughout. License: Creative Commons Music: iphone music themes Standard License End Screen Image: Filmora.com/io (Wonderland) Thumbnail Image: Phonto, available from Apple Store Also follow me on: Youtube:    / richardinthekitchen   Facebook:   / richard.peavy.71   Facebook/Richard in the Kitchen:   / 187855154994256   Twitter: https://twitter.com/RITK_2017?lang=en Linkedin:   / richard-peavy-a0b54835   Instagram: https://www.instagram.com/richardpeav... Thanks for watching