Summer is the season for wild salmon, and several varieties are available to the home cook. Pacific salmon includes the high-fat, soft-textured Chinook, or king salmon, and the high-fat, firm-textured Coho, or silver salmon. Atlantic salmon, though no longer widely available, is high in fat with a succulent texture. Aquacultured, or farm-raised, salmon does not offer the same flavor and texture as wild salmon. High in protein and rich in flavor, salmon takes well to many cooking methods. Here, it is prepared simply?enlivened with potlatch seasoning and seared on the stovetop.
1 salmon fillet from the tail end, about 1 3⁄4 lb., with skin intact
1 Tbs. potlatch seasoning
1 Tbs. extra-virgin olive oil
Sprinkle the salmon on both sides with the potlatch seasoning.
In a nonstick fish skillet or large sauté pan over medium heat, warm the olive oil. Place the salmon, skin side up, in the pan and cook until golden brown underneath, 5 to 7 minutes. Carefully turn the salmon over and cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 7 minutes more. Transfer the salmon to a warmed serving platter and serve immediately.