Coho Salmon Fillets

• 2 (6-ounce) coho salmon fillets, 1 1/8 to 1 1/4 inches thick, pin bones removed
• 2 teaspoons vegetable oil
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

1. Set a 10-inch nonstick saute pan over medium heat.
2. Brush each fillet with the oil and sprinkle with kosher salt and black pepper.
3. Place the fillets in the pan flesh side down.
4. Cook for 2 minutes.
5. Turn each fillet over and continue to cook for another 2 minutes.
6. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

coho salmon, vegetable oil, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/alton-brown/coho-salmon-fillets-recipe.html (may not work)