- Serves: 2
- Prep Time: 10
- Cook Time: 15
- 2 Coho Salmon Fillets
- 2 tsp vegetable oil
- 1/4 tsp Kosher Salt
- Freshly Ground Pepper, to taste
- 1-2 Scallions, sliced
Set a 10-inch nonstick sauté pan over medium heat.
Brush each fillet with the oil and sprinkle with kosher salt and black pepper.
Place the fillets in the pan, flesh side down. Cook 2-4 minutes.
Turn each fillet over and continue to cook for another 2-4 minutes, add scallions.
Transfer the fillets to a plate, cover loosely with foil and allow to rest for 5 minutes before serving.