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Gorgeous golden crisp salmon from the kitchens of  kaimikado

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Panda knows how to cook...I saw like 8 recipe submissions and I thought..."I can do that..."

That's a gen air. Use a bigass frying pan or skillet if you don't have access to one of these sweetass machines. Med-High pre-heat sauté, Water should Leidenfrost on stove surface.

Ingredients:
Olive Oil
Raw Salmon filet (cut to serving-size preference).
Salt and pepper
2 chopped Leeks (can substitute with onions or shallots)
Dijon mustard
1/2 lemon
Old bay seasoning
Thyme leaves (or if you're ambitious fresh thyme)
Oregano
Organic sugar

method
Cut and prepare the salmon. Average filet should get 3-4 hand-sized filets out of a cut, but the size doesn't matter much.

Coat the flesh of the salmon in dijon mustard til there is a thin, even layer. This will act as its own spice, as well as a spice binder for the extra stuff you add.

Apply the old bay liberally. I generally don't stop dashing it until the salmon is orange, and I've found that there really is no such thing as too much old bay. It should have a dry-rub appearance.

Add salt, pepper, a pinch of oregano and a decent coating of thyme (my rule of thumb with the thyme is that you shouldn't leave wide open spaces un-spiced or it causes gaps in the flavor).

Olive oil the stove/pan. Keep the olive oil nearby

Drop it skin-side down on the skillet/stove top, and let it cook idly for about 5-8 minutes depending on heat. You'll know if it's cooked thoroughly by the pale color. You wanna flip it when said pale color reaches halfway (just like red meat turns brown).

Key note: Salmon can be eaten at virtually any temperature, so undercooking is preferable to overcooking, if you're not used to cooking it. Don't touch it til you're ready to flip. Salmon cooks best if you don't mess with it too much.

Next, add a bit of olive oil (about a half a tbsp. per cut) to the flesh side of the salmon before you flip. This'll help if you don't have a Teflon cooking surface, but it also helps the salmon stay a bit more moist.

Flip them bitches.

Skin is optional, but make the decision now, while it's cooking as to whether you want it. The skin gives a nice layer of crispiness and nutrition, but some people just don't like it. It should peel right off easily now that it's been cooked.

Whether you kept it or not, grab a rubber spatula, and paint on some more dijon mustard, and add some more old bay and thyme. Give it the same prep attention that you did during the pre-cook prep.

Now let it cook for a while. Salmon is considered "well done" when it flakes with a fork, so let it get that soft, pale-pink color and give it a little nudge after some ample cooking time. (about 8-10 minutes should suffice).

While it cooks, throw on your leeks (or onions/shallots). Just throw em at the stove. It'll be okay. As long as they're cooking, the leeks provide a really nice sour bite to the salmon and act as a garnish for it. Drizzle olive oil, salt/pepper and a pinch of organic sugar onto the leeks (or onions/shallots), and it really brings out the flavor.

Once cooking's done, serve it up with some brown rice, couscous or quinoa and that's one bitchin-healthy, but awesome-tasting meal.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being