Ingredients
- 20 oz salmon fillets cut into 4 fillets, skinless
- 1 tsp Pink Himalayan Salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 Tbsp mustard powder
- 1 tsp dill
- 2 Tbsp Extra virgin olive oil
Instructions
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Heat up one tablespoon of the EVOO in a large pan over medium-high flame.
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Sprinkle the salmon evenly with all the spices and pat the spices into the salmon.
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Cook 2 fillet pieces at a time for 7 minutes per side. Add the other tablespoon of EVOO between batches.
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Best served as fresh as possible.
Recipe Notes
