Pan-Fried Salmon

This recipe will stink up your house, but it's worth it! I tried this very skeptically, and am now a true believer. Those people at Cook's Illustrated turn salmon into a religious experience!

Have a couple of salmon filets or steaks cut about 1-1/4 inches thick. Salt and pepper the salmon.

Heat a 12-inch cast iron skillet on high (yeah!) for three minutes. Add 1 teaspoon canola or peanut oil, and immediately place the fish skin-side down in the skillet. Fry for 30 seconds, then reduce the heat to medium high, and continue cooking for 3-1/2 minutes.

Turn the fish with a metal pancake turner, and continue frying for another 3 minutes. While the fish is cooking, line a plate with paper towels. When the 3 minutes are up, remove the fish to the plate, and blot the fish with paper towels. Let the fish sit for a couple of minutes.

Squeeze a couple of wedges of lemon or lime on the salmon, and serve. Salmon prepared this way is crispy and moist. I'm not a big salmon fan, but fixed this way, it's a winner. Just remember to open the windows and spray the room deodorizer.