- 2 tablespoons vegetable oil
- 4 (6-ounce) salmon fillets, skinned
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
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