Look for fresh, wild-caught Pacific salmon for the cleanest taste and firmest texture. It will lend itself to any number of aromatics, like citrus fruits and side dishes like sautéed fennel with the gremolata or Brussels sprouts with the lemon butter. Don’t be afraid to go big with the wine, too, pairing like flavors. Click through to see a selection of salmon-friendly spice blends to use in your preparation, and the wines that pair with them.
- 4 (6-ounce) boneless salmon fillets, skin-on
Warm large cast-iron skillet over medium-high heat. Place salmon fillets in skillet, skin side up. Cook until deep golden brown, 4–5 minutes. Flip carefully, and reduce heat to medium. Cook until just opaque in center, about 5 minutes. Transfer to plate and serve. Serves 4.