1/3 cup medium to coarse-grind cornmeal
1-1/2 to 2 teaspoons favorite spicy seasoning (Cajun, Mexican, Caribbean Jerk, Italian, curry blend, etc.)
1 teaspoon salt
4 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Nonstick cooking spray
Blend cornmeal, seasoning, and salt in zip-top plastic bag. Rinse Alaska Salmon fillets under cold water, then toss in cornmeal coating.
Heat oil in large nonstick skillet to medium-high heat; add fillets to pan. Cook until browned, about 3 minutes. Spray-coat tops of fillets. Turn salmon over gently and cook an additional 4 minutes.
• Fresh/thawed fish: Check browned fillets for doneness. Cook just until fish is opaque throughout.
• Frozen fish: Preheat oven to 425ºF. Transfer browned fillets to baking sheet and cook an additional 6 to 8 minutes. Cook just until fish is opaque throughout.