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|salt and pepper to taste|
|1/4 cup olive oil|
|4 6-oz salmon fillets, pin bones removed|
- Liberally salt and pepper salmon fillets.
- Over high heat, allow a large pan to get hot.
- Add olive oil and swirl to coat bottom evenly.
- When just starting to smoke add salmon; cook 3-4 minutes. Do not move the fillets around until you are ready to turn them. When brown, carefully turn each fillet over and allow to cook 3-4 minutes on the other side.
Crisp on the outside, gooey on the inside.
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