Bayou Blackened Sockeye Salmon
1 Wild Caught Sockeye Salmon fillet with skin still on
2 tablespoons Chef Nino's Adrenaline Chicken Spice Blend
½ cup Sal & Judy's Olive Oil
Sprinkle Chef Nino's Adrenaline Chicken Spice on both sides of Salmon fillet. In a large sauté pan bring olive oil to a simmer. Place Salmon fillet skin side up and sauté for 2-3 minutes until just starting to brown. Flip Salmon fillet and cook for another 2-3 minutes until desired doneness is achieved.