Pan-Fried Fish Fillet. Simple, quick, and packed with flavor. Lightly scoring the skin ensures even crisping, while a hot skillet does the rest. Seasoned with just salt and pepper, the fish is fried skin-side down until golden and crisp, then flipped for a brief finish—delivering tender, flaky fillets with irresistibly crunchy skin in under 10 minute

Poached Salmon is great for entertaining, dinners, lunch, placed on salads, used in sandwiches or to make salmon cakes.