this post was submitted on 14 Sep 2023
105 points (98.2% liked)

chapotraphouse

13473 readers
1 users here now

Banned? DM Wmill to appeal.

No anti-nautilism posts. See: Eco-fascism Primer

Vaush posts go in the_dunk_tank

Dunk posts in general go in the_dunk_tank, not here

Don't post low-hanging fruit here after it gets removed from the_dunk_tank

founded 4 years ago
MODERATORS
LENINSGHOSTFACEKILLA@hexbear.net
MiraculousMM@hexbear.net
KenBonesWildRide@hexbear.net
Nakoichi@hexbear.net
itsPina@hexbear.net
corgiwithalaptop@hexbear.net
PorkrollPosadist@hexbear.net
ZoomeristLeninist@hexbear.net
EmmaGoldman@hexbear.net
InsidiousTrackers@hexbear.net
105
Living that Romney life (hexbear.net)
submitted 2 years ago by HarryLime@hexbear.net to c/chapotraphouse@hexbear.net
71 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] Farman@hexbear.net 1 points 2 years ago (1 children)

And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.

[–] Iraglassceiling@hexbear.net 1 points 2 years ago

Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve

Literally the first hit when I googled “how to pan roast salmon”