4 pieces of wild salmon, about 4 ounces each
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Yield: 4 Servings
Heat a nonstick frying pan. Place the salmon in the pan, skin-side down, pour the lemon juice over the salmon, add the salt, and cook for about 6 minutes over medium heat until the skin is crispy. (Cut a slice to determine the degree of cooking you desire, such as medium-rare - pink at the center - which preserves most of the natural taste.) Serve immediately. Season, if you like, with a dash of extra-virgin olive oil and a sprig of fresh thyme.