- 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
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.