This recipe is quick and delicious. It does splatter a little on the stove. I used grape-seed oil in a 12″ cast iron skillet. I preheated the skillet over a medium flame for about five minutes, or until water evaporated right away when sprinkled in the pan.

Delicious & easy, like so many Bittman recipes.

This is delicious and easy. Prep is almost nothing, then you can go do something else while the salmon cooks. We make enough for two nights so we don’t have to cook the next night. It goes great with Cumin Rice and Roasted Green Beans.