If you have been into our store before you know that fresh Northern Harvest salmon is our obsession. It is also our very best seller to our local chefs. The KW Cambridge area can’t seem to get enough of this gorgeous (always Canadian) product. One taste and you will soon know why.
Here a quick and simple way to prepare the 8 oz portions. We beg you to keep the skin on while cooking, salmon without extra crispy skin is like eating potato chips with no dip!
Pan Seared Salmon with Rufus Teague Seasoning
- 2 8 oz Salmon portions
- Rufus Teague Seasoning (available in store)
- 1 or 2 nubs of butter
- 1 tablespoon of extra virgin olive oil
Heat a medium sized non-stick pan over high with olive oil and butter. Liberally season salmon with Rufus Teague seasoning. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.