 | | Directions |
- Mix the cornmeal or flour (use cornmeal for a gluten-free version), paprika, salt, pepper, garlic powder, and oregano on a plate. Reserve half of the seasoning mixture; use the other half to pat onto one side of each fillet.
- Heat the oil or butter (or mixture of the two) in skillet large enough to hold the fillets in a single layer.
- Place the fillets, seasoned side down, into the pan.
- Pat the remaining seasoning onto the top side of each fillet.
- Allow a cooking time of 8 minutes for each inch of thickness. Carefully turn the fillets when half cooked.
- Remove the fillets from the pan when the fish becomes opaque. Serve hot.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: large skillet
Servings: 4
Serving Size: 6 ounces
|  | | Ingredients | | - | | 4 salmon fillets, about 6 oz. each |
| - | | 1/2 cup flour or fine cornmeal (use cornmeal for a gluten-free version) |
| - | | 1 teaspoon paprika |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon dried oregano, finely crumbled |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1/8 teaspoon cayenne pepper (or to taste) |
| - | | 2 tablespoons butter, oil, or a mixture of the two |
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