• Drizzle olive oil all over the salmon. Sprinkle the spices throughout and rub them into the salmon. Ensure the salmon is completely covered with spices and add additional if necessary.

Soup

• Heat a Dutch oven or soup pot on medium heat and add the chopped bacon. Cook until browned and crisp.
  3-4 slices bacon
• Remove the bacon from the pot and set aside. Drain any excess bacon fat. I like to reserve about 1/2-1 inch of the fat in the pot for flavor.
• Add the butter to the pot on medium heat. When melted, add the flour in stages and stir. You add it in stages to avoid clumping. This will create a roux.
  4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
• Add the celery, onions, and carrots to the roux and stir. Cook for 3-4 minutes or until the vegetables are soft.
  1/2 cup chopped carrots, 1/2 cup chopped celery, 1/2 cup chopped onions
• Add the garlic. Cook until the garlic is fragrant.
  3 garlic cloves
• Adjust the heat on the stove to medium-high. Add in the broth/stock, potatoes, corn, cooked bacon, spices, salt, and pepper to taste and stir. Stir until the ingredients are well combined.

  Use enough broth to completely cover the potatoes. You can also use water if you are out of broth. The potatoes need to be covered in liquid in order to soften.
  2 cups broth or stock, 1 pound potatoes, 10 oz corn, 1 teaspoon Seafood Seasoning, salt and pepper to taste
• Adjust to heat to low and place the lid on the pot. Simmer for 15-20 minutes or however long it takes for the potatoes to soften and become fork-tender.

  Cook the salmon while the soup simmers. See the steps below.
• Remove the lid and add in the heavy cream. Stir until creamy. Taste the chowder repeatedly and adjust the spices/salt/pepper as needed.
• Add in the cooked salmon and cook for 1-2 minutes and serve.

Air Fryer Salmon

• Spray the air fryer basket with cooking oil. Place the seasoned salmon in the air fryer basket.
• Air fry the salmon for 10-12 minutes at 370 degrees. Mine was ready right at 10 minutes. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees.

Baked Salmon

• Preheat oven to 400 degrees.
• Add the seasoned salmon to a piece of foil large enough to hold the salmon and to wrap and cover it.
• Bake for 10 minutes.
• Unwrap the salmon so it is no longer fully covered. Bake for for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.

Pan Seared Salmon

• Place a skillet on medium-high heat with olive oil to coat and prevent sticking.
• When the pan is hot, add the seasoned salmon to the pan with the skin side up.
• Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.
• Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it’s time to flip. This usually only takes 3-4 minutes.
• Flip the salmon. I find a silicone spatula works best.
• Cook skin side down for 4 minutes.
• Remove the salmon from the pan.