KISS: Keep It Simple Salmon

Wild Salmon is easy to prepare and cooks quickly!


  • 1 Fishhugger Wild Salmon Fillet
  • Bariani Extra Virgin Olive Oil
  • Kenny's Original or NM Style Spice Rub or Ground Kosher Sea Salt and Ground Pepper


  • Thaw wild salmon fillet completely in the refrigerator overnight. Put on plate and pat dry both sides with a paper towel. Let stand 5 minutes to form pemican. Rub liberally with extra virgin olive oil and sprinkle with salt and pepper or spice rub. Grill or pan sear (medium heat) 1-2 minutes per side. DO NOT OVERCOOK. Remove from heat and let stand 5 minutes and serve. Flake cold meat into omlets, pasta, rice or salad. ENJOY!


Kenny the Fishhugger