Cook salmon

Unless it's sushi grade; in which case, why not just eat it raw?

Cook

1. Preheat oven to 425°F.

2. Heat pan on medium high stovetop.

3. Add a couple millimeters of cooking oil to the pan, then wait a moment.

4. Add salmon to the pan, flesh down.

5. Sear for 5 minutes, occasionally picking up and tilting the pan, to move the the oil up around the edges of the fish. This helps it to crisp beautifully.

   • Note: Don't worry if the fish sticks to the pan! It should easily release later, after removing from the oven.

6. Move pan and contents into the oven.

   • Bake for 8 minutes.

7. Remove pan.

8. Remove fish skin and save for later.

   • It'll last a couple of days in a sealed container in the fridge.

   • Fry it crispy on low heat when desired; like fish bacon.

9. Season to taste, or not at all.

Eat

1. Eat fish now and/or refrigerate for later.

   • Tip: It's also scrumptious cold, not unlike revenge.