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- Level: Easy
- Total: 17 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 30 g
- Saturated Fat
- 6 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 35 g
- Cholesterol
- 94 mg
- Sodium
- 413 mg
- Level: Easy
- Total: 17 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 30 g
- Saturated Fat
- 6 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 35 g
- Cholesterol
- 94 mg
- Sodium
- 413 mg
Ingredients
Directions
- 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.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
My Private Notes
Show:
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Episode:
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