To serve,
place salmon skin side up on top of a serving of pesto spaghetti squash and enjoy!
When oil starts to sizzle,
place salmon skin side down and sear for 4 - 5 minutes until halfway cooked through.
Place the salmon skin side down on a lightly oiled roasting pan and roast in the oven.
When grill is ready,
place salmon skin side down and grill, covered, for 8 - 10 minutes depending on your grill and hot spots.
Place salmon skin side down on a greased baking pan.
Heat until smoking, then
place salmon skin side down on pan and sear for 4 - 5 minutes depending on thickness of fillet.
Place salmon skin side down on foil.
Not exact matches
Heat a pan for your
salmon to just under medium, when ready
place skin side down and cook for about 3 minutes.
Place the marinated
salmon in a smoky hot cast - iron skillet with
skin side down, and cook for 1 minute.
Place the marinated
salmon in the skillet with the
skin side down.
Place two
salmon fillets into the marinade,
skin side up.
Place salmon skin -
side up in the skillet, cook 2 - 3 minutes until
salmon is crispy.
Place the
salmon filets
skin -
side down on a broiling pan.
Place prepared
salmon fillets
skin side down on empty half of baking sheet.
Place salmon filet
skin -
side down into pan.
Place salmon,
skin side down onto baking sheet.
Place SALMON,
skin side down, on an oiled / sprayed baking dish; sprinkle a pinch of SALT and PEPPER over it.
Place the
salmon fillet with the
skin side down, reduce to a simmer, and cover.
Place salmon skin -
side down into the skillet.
- Remove the
salmon filets from the marinade and
place them on the prepared baking sheet
skinned side down.
Place the
salmon fillet,
skin side down, right on top of the coconut milk pool.
Place salmon on the pan,
skin side - down, then season with salt.
Place salmon filets
skin side down in a greased baking dish and spoon mustard mixture over each piece of fish.
Place salmon,
skin side down, on rack and set inside a rimmed baking sheet; season
salmon flesh well with salt.
Place salmon,
skin side up on a large plate.
Coat the
salmon fillet all over in a bit of additional olive oil, then
place skin side down on the baking tray.
Once the oil starts to shimmer, carefully
place the
salmon fillets,
skin -
side down, into the pan.
Place salmon on plank
skin side down.
Place salmon,
skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil.
Place salmon fillets,
skin -
side down, on the prepared baking pan.
Place the
salmon fillets
skin side down on the baking tray.
Place the
salmon skin -
side down on a baking sheet covered with aluminum foil.
On a medium - high grill plate,
place salmon,
skin side down (if applicable).
To
skin your
salmon,
place salmon on a cutting board, sprinkled with salt,
skin side down.
Heat a pan for your
salmon to just under medium, when ready
place skin side down and cook for about 3 minutes.
On a foiled baking sheet,
place salmon,
skin side down.
Place salmon,
skin side down, on a parchment - lined rimmed baking sheet.
Place the
salmon with the
skin side down into the pan, reduce the heat and fry for about 6 minutes at low heat.
Season the
salmon filets with salt and pepper and
place skin -
side down on a greased cookie sheet.
Place salmon,
skin -
side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium - hot coals.
Lay the
salmon fillets on the hottest part of the grill,
placing what had been their
skin side down.