Ingredients
4 wild salmon fillets (each about 6 ounces and 1 3/4 inches thick), skin on, rinsed and patted dry
Coarse salt and freshly ground pepper, to taste
1/4 teaspoon chili powder
Pinch of ground, cinnamon
3 tablespoons sesame oil
Preparation
Sprinkle both sides of each salmon fillet with salt, pepper, chili powder, and cinnamon.
Heat oil in a large saute pan over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, browned, and releases easily from pan, 3 to 4 minutes. Flip salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare.
