Organic Salmon fillets; as many as you need
2 tsp Tony Chachere Creole Seasoning
1 tsp Pepper
1 tsp Adobo Seasoning
2 tsbp ghee; clarified butter
Pat the fish completely dry with paper towels.
Making sure the fish is dry will help the outside get crispy!
In a pan, melt the ghee.
Sprinkle the non-skin side with Tony’s, Adobo, and pepper.
Place the fillets skin side up in the ghee.
Don’t flip the salmon until the meat side is starting to get crisp.
Once crisp, flip so the skin side is down.
Make sure both sides are crispy!
You want a really good crust going!
Preheat the oven to 450F.
Once the salmon is crispy in the pan, place the pan in the oven to finish cooking.
Cook until the salmon is cooked through, or until no longer squishy.
Put the pan back on the stove and sear one last time to make sure the skin is crispy.
Serve while hot and with some rice or veggies!