Salmon Noffbaughs

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Apparently, I'm now a food blogger - not sure how that happened. In any case, this is one I make about weekly.

Use wild Pacific if you can get it, and avoid anything that claims to be wild Atlantic salmon, which no longer exists commercially. (We get Trader Joe's frozen Alaskan, because it's already skinned and we can stock up!)

You will need:

Salmon (skinless)
Sea salt
Olive oil
Garlic (crushed, diced, whatever)
Black pepper


A deep-ish dish big enough to hold the salmon
A heavy bottomed pan, not non-stick (a 'stick' pan? cast iron works well)
A strong flipping implement

Put the salmon into the deep-ish dish; add plenty of salt (enough to coat the top of the salmon solidly) and add water to cover the fish. Let this soak for about half an hour; if you're using frozen salmon, use very hot water and let it soak for a couple of hours (or as long as you can before the guests arrive).
When you're ready to start cooking, put your (empty) pan onto high heat, then drain the salt water from your salmon. Coat the top of the salmon with olive oil, then sprinkle on garlic, salt, and pepper (save some garlic for the other side!).
The pan should be reasonably hot by now - toss in your salmon oil-and-seasoning side down, Give the newly-exposed side of the salmon the oil/garlic/salt/pepper treatment. When the top of the salmon has started to become opaque (3-4 minutes for a 1" thick piece), flip it over - you'll find that it has stuck to the pan and that the garlic on the underside has burnt a bit, which is what we want.
Cook the second side of the salmon for another 3-4 minutes. When the fish is opaque to the middle at the thickest point, it's done. Serve as soon as possible for maximum awesome.