• Rinse Salmon in cool water and pat dry.
  6 oz sockeye salmon filet
• Mix together all the dry seasonings and sprinkle liberally over both sides of the the salmon filets.
  1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp pepper
• Heat oil and butter over medium-high heat in your skillet until the butter is melted. Carefully place salmon skin side down into the hot skillet and let cook for 4 minutes.
  2 Tbsp Olive Oil, 2 Tbsp Salted Butter
• Flip each filet and let them cook for 3-4 more minutes. To test for doneness, take a fork and carefully fork one corner of a filet. If the fish "flakes", it is done. Continue cooking in batches until it is all done.
• Spoon out any remaining juices from the pan and drizzle over the salmon.

Quick Lemon Cream

• Mix together the sour cream and lemon juice in a bowl. Place a dollop on top of each salmon filet.
  1/2 Cup Sour Cream, 1/2 lemon seeded & squeezed
• Chop the parsley and sprinkle on top. Enjoy!
  3 Tbsp Fresh Parsley