2 tablespoons Hellmann’s mayonnaise
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons GONE FISHING or GREEK TO ME SEASONING
1 fresh center-cut salmon filet, about 1 ½ pounds
1 teaspoon sea salt
1 ½ tablespoons vegetable or canola oil
- Preheat oven to 425 F.
- In a small bowl, stir the mayonnaise, lemon juice, and GONE FISHING or GREEK TO ME SEASONING together until evenly combined. Sprinkle the salt evenly over the top of the salmon filet and then smear it with the mayonnaise mixture.
- Place a 10-inch cast iron skillet on the stove and heat over medium-high heat for 2 minutes. Film the skillet with the oil and heat for 15 seconds. Place the salmon, skin-side-down, in the skillet and cook for 2 minutes to brown the skin.
- Transfer the skillet to the hot oven and continue cooking until the salmon is just barely cooked through in the center, 12 to 15 minutes. Cut the salmon fillet into 4 pieces and serve at once.
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.