Fish is best fresh, there’s no way around it. The fresher the better! So, the best attitude to approach the fish section is, what looks best?
With whole fish, you can usually tell just by looking at the eyes—they should be clear, not foggy and sunken. With fillets, if the surface is dried out and tired looking, that’s not a good sign. The fillet should glisten, like it was just cut, and should smell fresh, not fishy.
The day we cooked this salmon, it was the best looking fish at the counter, and it did not disappoint. In fact, it was so good I called my dad over and told him to stop eating his lunch, wrap it up, and get over here to eat this salmon. Which of course he did, because when fish is good, it must be eaten immediately.
The recipe is simple! It’s just salmon fillets fried on the stovetop in a high smoke point oil (we like to use rice bran oil) and served with a sauce made with lemon juice, stock, and cream.